Fruit and White Chocolate Mousse Tart

The coming Tuesday will be my husband’s 40th birthday but he will be away for business trip to Vietnam from tomorrow. Hence, we gave him a surprised celebration at home today with this Fruit and White Chocolate Mousse Tart. He was delighted and surprised when the girls presented this tart to him, completed with their hand-made birthday cards.

I am glad that the birthday boy and the 2 girls like it very much. Here is the recipe of this pretty tart for a wonderful 40th birthday!

 

Fruit and White Chocolate Mousse Tart

Adapted from Strawberry and White Chocolate Mousse recipe here wth some adjustments

Note:  Start preparation a day before serving to allow the mousse filling to set

  

Ingredients

For the tart shell

• 1½ cups flour (I used 1¼ cups of AP flour and ¼ cup of whole meal flour)
• 1/3 cup powdered sugar
• 4½ ounces unsalted butter, cold and cut into small cubes
• ¼ tsp sea salt
• 1 extra large egg

 

For the White Chocolate Mousse (for 7½ inch tart pan)

• 4.8 ounces white baking chocolate chips
• 200ml chilled whipping cream, divided
• ¾ tsp powdered gelatin
• 1 tbsp water
• ½ tsp vanilla extract
• 2 extra large egg whites
• 1/8 tsp cream of tartar
• Fresh strawberries and golden kiwi, sliced

 

Baking Steps

To prepare the tart dough

1. In the mixing bowl, add flour, sugar, and salt. Mix to combine well
2. Scatter the butter pieces over the flour. Use a pastry cutter to combine the mixture until they become like bread crumb like
3. Add the egg and continue to mix the mixture using the pastry cutter to combine them until the dough has started to clump.
4. Wrap the dough with a cling wrap and flatten it to a disk. Refrigerate for at least 2 hours, preferably overnight.

To prepare the tart shell

1. Remove the dough from the refrigerator. Let the dough rest for 5-10 minute to bring it to room temperature.
2. With the dough placed in between 2 pieces of cling wrap, use a rolling pin to roll the dough out into a 12-inch circle.
3. Roll up the dough around the rolling pin and unroll it over a tart pan (mine is a 7 ½ inch pan) with a removable bottom. Using the fingers, press the dough to fit into the edge of the pan. Roll the rolling pin over the top of the pan to remove the excess dough.
4. Refrigerate the tart shell for at least 30 minutes or place in the freezer for 15 minutes.
5. Preheat oven to 180 degree C.
6. Line the tart pan with aluminum foil and fill with dried beans or uncooked rice. Bake for 25 minutes.
7. Remove the weights and foil and brush the surface of the tart with slightly beaten egg white (to form a protective layer to prepare the tart shell from becoming soggy after it is filled with the tart filling. Bake for another 10-15 minutes or until golden brown. Place on a rack to cool completely.

To prepare the White Chocolate Mousse

1. Combine the white chocolate chips and 50ml whipping cream in a large heat-proof bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and stir until the chocolate is melted and the mixture is completely smooth. Remove the bowl and allow the mixture to cool until lukewarm, about 15 minutes.
2. In small bowl, combine the gelatin and water. Allow the mixture to bloom for 5 minutes. Place bowl containing the gelatin mixture over the same pan of simmering water for the gelatin to melt.
3. In a large bowl, beat the remaining 150ml of whipping cream and vanilla extract until soft peaks form. Add the gelatin mixture and beat until combined.
4. Using clean dry hand mixer beat the egg whites and cream of tartar until stiff (but not dry) peaks form.
5. Gently fold the whites into the chocolate mixture, and then fold in the whipped cream. Scoop the creamy mixture into the cooled tart shell and smooth the top with an offset spatula. Chill overnight to allow it to set.

To complete assembling the tart with fresh fruit (Just before serving)

 

1. Arrange the sliced strawberries in concentric circles on top of the set mousse.
2. Do the same for the golden kiwi slices as the 2nd circles.
3. Place the biggest and brightest whole strawberry at the centre of the tart.

Serve and enjoy immediately!

I am submitting this to Aspiring Bakers #7 Chocolate Delights