Rich White Chocolate Mousse Tart

Rich White Chocolate Mousse Tart is my go-to dessert when I want something elegant, smooth, and indulgent. It has a buttery cookie crust and a silky, airy white chocolate filling that melts in my mouth with every bite. This tart is perfect for special occasions, but honestly, I love making it anytime I want to treat myself.

Why You’ll Love This Recipe

I love this recipe because it looks stunning but is surprisingly simple to make. The mousse is light and creamy, balanced perfectly by the crisp tart shell. It’s sweet without being overpowering, and I can dress it up with fresh fruit, chocolate shavings, or a drizzle of raspberry sauce. It’s the kind of dessert that gets everyone at the table talking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White chocolate, chopped

• Heavy whipping cream

• Cream cheese or mascarpone (for extra creaminess)

• Vanilla extract

• Graham crackers or digestive biscuits, crushed

• Unsalted butter, melted

• Optional toppings: raspberries, strawberries, chocolate curls, mint leaves

directions

1. I start by mixing crushed graham crackers with melted butter and pressing the mixture into a tart pan. I bake it at 350°F (175°C) for 8–10 minutes, then let it cool completely.

2. In a saucepan or microwave, I melt the white chocolate gently until smooth. I let it cool slightly.

3. In a bowl, I beat the cream cheese (or mascarpone) until smooth, then mix in the vanilla and melted white chocolate.

4. In a separate bowl, I whip the heavy cream until soft peaks form, then fold it into the white chocolate mixture until light and fluffy.

5. I spoon the mousse into the cooled tart crust and smooth the top.

6. I refrigerate it for at least 4 hours, or until set.

7. Just before serving, I top it with berries, chocolate shavings, or whatever garnishes I feel like using.

Servings and timing

This recipe makes about 8–10 servings. It takes around 20 minutes to prep, 10 minutes to bake the crust, and at least 4 hours to chill. I usually make it the day before I plan to serve it.

Variations

Sometimes I use a chocolate cookie crust instead of graham crackers for a more dramatic flavor contrast. I’ve also flavored the mousse with citrus zest or almond extract for a different spin. For a festive twist, I layer a thin sheet of raspberry or strawberry jam over the crust before adding the mousse.

storage/reheating

I store the tart covered in the refrigerator for up to 4 days. It’s best served cold, and I don’t recommend freezing it since the mousse texture can change. No reheating is needed—just slice and enjoy chilled.

FAQs

Can I use white chocolate chips?

Yes, but I prefer high-quality white chocolate bars for the smoothest melt and best flavor. Chips can work in a pinch.

Can I make this without cream cheese?

Absolutely. I use mascarpone or even full-fat Greek yogurt if I want a slightly tangier flavor and lighter texture.

What’s the best way to melt white chocolate?

I melt it slowly over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning or clumping.

How do I keep the mousse fluffy?

I make sure the whipped cream is at soft peaks before folding it into the white chocolate mixture gently to keep the mousse light and airy.

Can I make mini tarts?

Yes, I’ve used mini tart pans or a muffin tin with liners for individual servings. Just press in the crust and divide the mousse evenly.

Conclusion

Rich White Chocolate Mousse Tart is the kind of dessert I turn to when I want something creamy, classy, and completely satisfying. It’s simple to make, easy to customize, and always a standout at any table. Whether I’m celebrating or just indulging in a quiet moment, this tart makes every bite feel like something special.