Why You’ll Love This Recipe
If you’re searching for a dessert that’s both elegant and decadent, look no further than this Rich White Chocolate Mousse Tart. It combines a crisp, buttery crust with a silky-smooth white chocolate mousse that melts on your tongue. Every bite feels luxurious — creamy, delicate, and perfectly balanced with subtle sweetness. The contrast between the crisp shell and the light, airy mousse makes it irresistible. I made this once with a touch of almond extract and a few fresh raspberries on top — the flavor combination was divine, and it looked like something straight from a patisserie. Whether served for holidays, dinner parties, or as a weekend indulgence, this tart is sure to impress anyone lucky enough to try it.
Print
Rich White Chocolate Mousse Tart: An Elegant Dessert for Every Occasion
- Total Time: 30 mins (+ 3 hours chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
An elegant and indulgent dessert featuring a buttery cookie crust filled with a silky, airy white chocolate mousse and topped with whipped cream or fresh berries — perfect for special occasions or anytime you crave something luxurious.
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs (or crushed vanilla wafers)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- White Chocolate Mousse Filling:
- 8 oz white chocolate, chopped
- 1 cup heavy cream (divided)
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
- Topping (optional):
- 1 cup whipped cream
- Fresh raspberries, strawberries, or shaved white chocolate for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for 8–10 minutes, then let cool completely.
- In a heatproof bowl, melt white chocolate with 1/2 cup of heavy cream over a double boiler (or in the microwave in short intervals), stirring until smooth. Cool slightly.
- In a separate bowl, beat softened cream cheese until smooth. Add melted white chocolate mixture and vanilla extract, beating until well combined.
- In another bowl, whip the remaining 1/2 cup of heavy cream to soft peaks, then gently fold it into the white chocolate mixture until light and fluffy.
- Pour mousse into the cooled tart crust and smooth the top with a spatula.
- Chill in the refrigerator for at least 3 hours or until set.
- Top with whipped cream and fresh berries before serving.
Notes
- Use high-quality white chocolate for the best flavor and texture.
- For a flavor twist, add a tablespoon of lemon zest or raspberry puree to the mousse.
- Can be made a day ahead — store covered in the fridge until ready to serve.
- To make it gluten-free, use gluten-free cookies for the crust.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the tart crust:
All-purpose flour: The base of the crust, giving it structure and a tender crumb.
Butter: Use cold unsalted butter, cut into small cubes — it creates that perfectly flaky texture.
Powdered sugar: Adds a delicate sweetness and keeps the crust crisp yet tender.
Egg yolk: Binds the dough together and adds richness.
Vanilla extract: Enhances the buttery flavor with a hint of warmth.
Salt: Just a pinch balances the sweetness and deepens the flavor.
For the white chocolate mousse filling:
White chocolate: Use high-quality white chocolate bars or chips for the best flavor and smooth texture.
Heavy cream: The key to a light yet rich mousse — whipped to soft peaks for that airy consistency.
Cream cheese: Adds stability and a slight tang that balances the sweetness.
Powdered sugar: Sweetens and smooths the mousse.
Vanilla extract (or almond extract): Adds aromatic depth and complements the chocolate beautifully.
For topping (optional):
Fresh raspberries, strawberries, or white chocolate curls for decoration. A sprinkle of powdered sugar makes a stunning finish.
When I made this tart, I infused the cream with a little orange zest before whipping — the hint of citrus brightened the mousse and made it even more luxurious.
Directions
Start with the tart crust. Preheat your oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and vanilla, pulsing until the dough begins to come together.
Turn the dough out onto a lightly floured surface and gently knead into a ball. Flatten into a disc, wrap in plastic, and refrigerate for 30 minutes.
Once chilled, roll out the dough and press it into a 9-inch tart pan with a removable bottom. Trim excess dough and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let it cool completely.
For the mousse, melt the white chocolate gently in a heatproof bowl over simmering water or in the microwave in short intervals, stirring until smooth. Let it cool slightly.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Stir in the melted white chocolate. In another bowl, whip the heavy cream to soft peaks, then gently fold it into the chocolate mixture in batches until fully combined and fluffy.
Spoon the mousse into the cooled tart shell and smooth the top. Chill for at least 2 hours, or until set. Before serving, decorate with fresh berries, white chocolate shavings, or a dusting of powdered sugar. Each slice reveals a creamy, elegant dessert that melts in your mouth — perfect for any special occasion.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8–10 people
Prep time: 25 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Total time: 2 hours 50 minutes
Storage/reheating
Store the tart in the refrigerator, covered, for up to 3 days. The mousse will stay light and airy. For longer storage, freeze for up to 1 month — thaw overnight in the fridge before serving. Serve chilled for the best texture and flavor.
Variations and Customizations
Raspberry White Chocolate Tart
Add a layer of raspberry jam beneath the mousse for a fruity surprise.
Coconut White Chocolate Tart
Fold toasted coconut flakes into the mousse for texture and tropical flair.
Dark Chocolate Swirl
Drizzle melted dark chocolate on top and swirl it with a toothpick for a marbled effect.
Almond Delight
Add a dash of almond extract and sprinkle toasted sliced almonds over the tart.
Lemon White Chocolate Tart
Add lemon zest to the mousse for a bright, tangy twist.
Strawberry Shortcake Tart
Top with fresh strawberries and a glaze for a summery touch.
No-Bake Shortcut
Use a store-bought graham cracker crust for an easier, no-bake version.
Espresso Elegance
Add a hint of espresso powder to the mousse for a mocha-like flavor.
White Chocolate & Pistachio
Top with chopped pistachios for color, texture, and nutty richness.
Holiday Version
Garnish with cranberries and white chocolate curls for a festive, winter-ready dessert.
FAQs
Can I use store-bought crust?
Yes, a pre-made tart or graham cracker crust works perfectly if you’re short on time.
Can I make this ahead of time?
Absolutely — it’s even better after chilling overnight.
Can I use whipped topping instead of cream?
You can, but freshly whipped cream gives a superior texture and flavor.
Can I use milk chocolate instead of white chocolate?
Yes, though the flavor will be less delicate and more traditional.
How do I prevent the crust from getting soggy?
Let it cool completely before adding the mousse, and avoid overfilling.
Can I freeze the tart?
Yes, freeze for up to a month. Thaw slowly in the fridge before serving.
What’s the best way to melt white chocolate?
Gently — use low heat and stir frequently to prevent burning.
How long should I chill the mousse?
At least 2 hours, but overnight is ideal for a firmer set.
Can I make individual tarts?
Yes, divide the dough and mousse among mini tart pans for personal servings.
What can I serve it with?
A side of fresh berries or a drizzle of raspberry coulis pairs perfectly.
Conclusion
Rich White Chocolate Mousse Tart is a showstopping dessert that combines elegance and indulgence in every slice. The buttery crust provides a perfect contrast to the light, creamy mousse, while the white chocolate brings luxurious sweetness without being overwhelming. It’s the kind of dessert that makes any occasion feel special — from intimate dinners to festive celebrations. Once you make it, you’ll fall in love with its silky texture and delicate flavor — a masterpiece of simplicity and sophistication in one tart.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!