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Elegant No-Bake White Chocolate Mousse Tart with Raspberry Topping

Close-up of a slice of white chocolate mousse tart featuring a thick, creamy filling and topped with fresh raspberries.
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Make this stunning, creamy white chocolate mousse tart without turning on your oven. It features a buttery crust and a light, airy filling, making it a showstopper dessert perfect for dinner parties or holidays.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 12 ounces high-quality white chocolate, finely chopped
  • 1 cup heavy cream, divided (for mousse base)
  • 4 large egg yolks
  • 1/4 cup granulated sugar (for custard)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy cream (for whipping)
  • 1/4 teaspoon salt
  • 1 (9-inch) tart pan with a removable bottom
  • Fresh raspberries, for topping

Instructions

  1. Prepare the crust: In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of the 9-inch tart pan. Place the crust in the freezer while you prepare the filling.
  2. Melt the white chocolate: Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of the heavy cream until it just simmers. Pour the hot cream over the white chocolate and let it sit for 5 minutes. Whisk until completely smooth. Set aside to cool slightly.
  3. Make the custard base: In a separate saucepan, whisk together the egg yolks, 1/4 cup sugar, and the remaining 1/2 cup heavy cream. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens enough to coat the back of the spatula (about 170°F). Do not let it boil.
  4. Combine the mousse base: Remove the custard from the heat and immediately whisk in the vanilla extract. Pour the warm custard mixture into the slightly cooled white chocolate mixture. Whisk until fully combined and smooth. Let this mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
  5. Whip the cream: In a large, chilled bowl, use an electric mixer to beat the 1 1/2 cups of cold heavy cream and salt until stiff peaks form.
  6. Fold the mousse: Gently fold about one-third of the whipped cream into the cooled white chocolate mixture to lighten it. Then, gently fold in the remaining whipped cream until no white streaks remain. Be careful not to deflate the air.
  7. Assemble the tart: Pour the white chocolate mousse into the chilled tart shell, smoothing the top with an offset spatula.
  8. Chill: Cover the tart loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the mousse is fully set.
  9. Serve: Before serving, carefully remove the tart ring. Top the tart generously with fresh raspberries.

Notes

  • For a crispier crust, you can bake it at 350°F for 10 minutes before chilling, but this recipe is designed to be no-bake.
  • Use high-quality white chocolate that contains cocoa butter for the best flavor and texture in the mousse.
  • If you prefer a different topping, consider using chocolate curls or a light dusting of powdered sugar instead of berries.

Nutrition

Find it online: https://gourmetgaze.com/white-chocolate-mousse-tart-recipe/