Berries and White Chocolate Mousse Tart

Berries and White Chocolate Mousse Tart

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Servings 6


  • 250 g White Chocolate
  • 2 eggs separated
  • 300 ml cream softly whipped
  • 1 tart shell blind baked
  • 400 g strawberries halved
  • 100 g raspberries
  • A few fresh aromatic herbs to decorate


  • 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.
Keyword berries, Dessert, tart, white chocolate

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