New This Month

White-Chocolate-Mousse Tarts

Elegant white chocolate mousse sits atop crisp chocolate tart shells in these bite sized sweet treats that your guests will adore.

  • Yield: Makes 4 dozen

Source: Martha Stewart Weddings, Fall 2005


For the mousse:

  • 1 1/2 teaspoons powdered gelatin
  • 2 1/2 cups heavy cream
  • 12 ounces white chocolate, very finely chopped

For the tart shells:

  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 15 tablespoons cold unsalted butter, cut into pieces
  • 2 large eggs, beaten


Make the tart shells:

  1. Process flour, cocoa powder, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add eggs, mixing just until dough starts to come together. Turn out dough onto a lightly floured work surface, and knead into a ball. Wrap in plastic wrap. Refrigerate 30 minutes.
  2. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Line twenty-four 2 1/2-inch fluted tart pans and twenty-four 3 1/4-by-1 3/4-inch straight-sided tart pans, rerolling scraps as needed. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
  3. Preheat oven to 350 degrees. Prick bottoms with a fork. Bake until firm and dry, 15 to 18 minutes. Let cool completely.

Make the mousse:

  1. Put 1/4 cup cold water in a small bowl; sprinkle with gelatin. Let soften about 5 minutes. Meanwhile, bring 3/4 cup cream to a boil in a small saucepan over medium-high heat. Remove from heat. Add gelatin mixture, stirring for 30 seconds to dissolve completely.
  2. Put chocolate in the bowl of a food processor. With machine running, pour in gelatin mixture; process until smooth. Transfer to a medium bowl, and cover. Refrigerate until almost consistency of pudding, about 30 minutes; stir until smooth.
  3. Whisk remaining 1 3/4 cups cream in a large bowl just until stiff peaks form. Fold into chocolate mixture until combined.
  4. Put mousse in a pastry bag fitted with a small open-star tip (such as Ateco #22). Pipe into cooled tart shells.

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