White Chocolate Tarts
Fresh fruit on top makes these white chocolate tarts feel so pretty and fresh, and the fluffy white chocolate ganache mousse filling is smooth, creamy, and so good. They look impressive, but they’re simple to make with crisp tart shells and the most divine no bake white chocolate filling!
Equipment
- Handheld or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Tart Shells
- I used store bought tart shells for this recipe, which I linked in the notes. But if you’d rather make your own, you can follow the homemade tart shell recipe below
- 1 and ½ cups graham cracker crumbs
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
- 7 tablespoons (100 grams) salted butter, melted (add ¼ teaspoon of kosher salt if you do not have salted butter)
White Chocolate Mousse
- 8 oz (227 grams) white chocolate must be high quality, I used Belgian white chocolate from ifiGOURMET Provisions linked in notes
- ½ cup (113 grams) heavy cream
- 8 oz (226 grams) cream cheese, brick style room temperature, full fat
- 1 and ½ cups (330 grams) heavy cream cold
- ½ cup (62 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Tart Shells
- Crush graham crackers into fine crumbs using a food processor or blender. In a medium bowl, mix together the graham cracker crumbs, cinnamon, and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the pan you're using to form an even crust. Chill in the refrigerator until ready to use.
White Chocolate Mousse
- Place the white chocolate in a heatproof bowl (chop if big pieces) Heat the ½ cup of heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped white chocolate.
- Let the mixture sit undisturbed for 2-3 minutes to allow the chocolate to melt. Stir gently until smooth and fully combined. If it is not fully smooth and melted, microwave for 15 seconds at a time, stirring in between until smooth. Set the ganache aside to cool.
- Using a stand mixer or hand mixer In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the cooled ganache and vanilla extract to the cream cheese. Beat the mixture until fully combined and smooth. Set aside.
- In a separate bowl, beat 1 ½ cups of heavy cream and powdered sugar. Continue whipping until stiff peaks form (when the cream holds its shape and doesn’t collapse).
- Gently fold the whipped cream into the cream cheese and ganache mixture. Use a spatula to fold carefully, ensuring you do not deflate the whipped cream. Mix until fully combined and smooth.
Assembling
- Fill the tartlets with the white chocolate ganache mousse and top with fresh fruit. I like raspberries, blueberries, strawberries, mandarin oranges, and kiwi. Use whatever you love!
Notes
I used the best Large Sweet Filigrano Tartlets from ifiGOURMET Provisions
Super high quality Belgian White chocolate from ifiGOURMET Provisions
Refrigerator: Store the filled tarts in an airtight container in the refrigerator for up to 2 days. I like to place plastic wrap directly on the mousse to prevent a skin. The tart shells may soften slightly over time.
Make ahead: You can make the mousse and fill the tart shells the day before serving. For the best presentation, wait to add the fruit until the day you plan to serve them.
Fruit topping: Once the fruit is added, the tarts are best served the same day. Fresh fruit can release moisture as it sits, which may soften the filling or make the tops look less fresh.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.