Raspberry and White Chocolate Mousse Tartlet
My Grandma Jean had an amazing raspberry patch when I was growing up. To this day, every raspberry I taste is measured by that standard, and occasionally, one will meet the grade. Needless to say, raspberries are at the top of my favorite foods list, and close behind is white chocolate. This combination of light and fluffy white chocolate mousse and fresh raspberries is both stunningly beautiful and delicious.
This tartlet is a featured dessert on my Foodie trip to the Loire valley. My two assistants Elizabeth and Rhonda helped me put the finishing touches on the tartlets before they made their way out to the dining room.
I use mini 4-inch non-stick tart pans with removable bottoms for these tartlets. They are available on Amazon in 6-packs and are very reasonably priced.
Raspberry and White Chocolate Mousse TartletCourse: DessertCuisine: FrenchDifficulty: Medium
Pastry dough (see recipe below)
12 ounces white chocolate
1 cup heavy cream
2 Tablespoons light corn syrup
2 pints fresh raspberries
1/4 cup raspberry jam
1 Tablespoon Chambord liqueur
Optional garnish: Creme Anglaise, raspberry coulis, fresh mint leaves
- Pastry Dough
1 1/3 cups all-purpose flour
3/4 teaspoon Kosher salt
4 Tablespoons unsalted butter, chilled
1/3 cup vegetable shortening
1/4 cup cold water
- Cut six 6-inch rounds of parchment paper. Roll out the dough on a lightly floured surface to 1/8 inch thick. Cut into six 5 1/2-inch circles and form into 4-inch tartlet pans (with removable bottoms) that have been sprayed (or brushed) with vegetable oil. The dough should evenly coat the bottom and sides of the tartlet mold. Reserve the remaining dough for another use.
- Place one 6-inch parchment round on top of each tartlet and fill with dry beans or pie weights. Bake in the preheated oven for 25 minutes. Remove the tartlets from the oven and empty out the beans or pie weights and parchment paper. Cool for 1 hour.
- When the tart shells are cooled, melt 4 ounces of the white chocolate (in the microwave or over a double boiler) until just melted. Brush the inside of the tart shells with the melted white chocolate, coating them evenly to create a barrier from the moisture in the mousse. This will keep the crust from getting soggy. Cool until the chocolate is set.
- Make White Chocolate Mousse - melt 8 ounces of the white chocolate slowly in a microwave or over a double-boiler. Add 1/4 cup of the heavy cream and the corn syrup to the melted chocolate and stir well. Cool the chocolate mixture so that it is barely warm, but not set.
- Whip the other 3/4 cup of heavy cream to stiff peaks. Fold half of the whipped cream into the chocolate mixture until combined well. Gently fold in the remaining whipped cream.
- Divide the white chocolate mousse between the coated tart shells and set up in refrigerator for 1 hour.
- Top the tarts with fresh raspberries in a decorative design.
- Melt the raspberry jam with the Chambord liqueur over a slow flame. Brush the top of the raspberries with the melted preserves. Serve.
- Pastry Dough
- In a mixer, combine the flour and salt. Cut the butter into fine cubes and mix into the flour until it resembles a fine meal. Add the shortening and mix for 30 seconds. Finally add the water and mix only until it combines. Do not overwork. Remove from the mixer and wrap in plastic wrap.
- Refrigerate for at least 2 hours.