Place the white chocolate in a bowl and melt over a saucepan of simmering water, on low heat.
In a second bowl, whip the cream to light peak.
In a third bowl, separate the eggs white and keep the egg yolk in a small container. Beat the egg whites until stiff peaks are formed.
Once, the white chocolate is melted remove the bowl from the simmering water. Stir and set aside to ensure the chocolate is not too hot. It should be around 35-40˚C or just warm when touching the side of the bowl.
Now, stir in egg yolks. This will firm up the white chocolate but don’t panic!
Next, add half of the softly whipped cream to the chocolate mixture, then fold in the remaining cream and the beaten egg whites. Do not over stir at this stage.
Pour the white chocolate mousse in the cooled tart shell and set aside in the refrigerator to set for 30 minutes if possible.
Once set, decorate with strawberries and aromatic herbs.
Enjoy within a day.
