Strawberry and White Chocolate Mousse Tart
(recipe from Bon Appetit)
8 servings
Note: Begin preparing this the day before to allow the mousse to set.
Crust
1 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk (save egg white for mousse)
1 Tablespoon (or more) ice water
Mousse
6 ounces good-quality white chocolate (such as Lindt or Baker’s chopped)
1 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
1/3 cup seedless strawberry jam
1 Tablespoon fresh lemon juice
1 16-ounce carton strawberries, hulled, thinly sliced lengthwise
For Crust:
Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture
resembles coarse meal. Whisk egg yolk and 1 Tablespoon ice water in small bowl to blend; add
to processor and process until moist clumps form, adding more ice water by teaspoonfuls if
dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-
inch round, transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to
1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over
with fork. Freeze crust 30 minutes.
Preheat oven to 375 degrees. Line crust with foil; fill with dried beans or pie weights. Bake until
crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked
through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
For Mousse:
Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over
saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until
chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until
lukewarm, about 15 minutes.
Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean,
dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold
whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust;
smooth top. Chill overnight.
Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat
until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart.
Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.
(recipe from Bon Appetit)
8 servings
Note: Begin preparing this the day before to allow the mousse to set.
Crust
1 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk (save egg white for mousse)
1 Tablespoon (or more) ice water
Mousse
6 ounces good-quality white chocolate (such as Lindt or Baker’s chopped)
1 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
1/3 cup seedless strawberry jam
1 Tablespoon fresh lemon juice
1 16-ounce carton strawberries, hulled, thinly sliced lengthwise
For Crust:
Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture
resembles coarse meal. Whisk egg yolk and 1 Tablespoon ice water in small bowl to blend; add
to processor and process until moist clumps form, adding more ice water by teaspoonfuls if
dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-
inch round, transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to
1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over
with fork. Freeze crust 30 minutes.
Preheat oven to 375 degrees. Line crust with foil; fill with dried beans or pie weights. Bake until
crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked
through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
For Mousse:
Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over
saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until
chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until
lukewarm, about 15 minutes.
Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean,
dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold
whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust;
smooth top. Chill overnight.
Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat
until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart.
Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.