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Strawberry White Chocolate Mousse Tart

Courses: Dessert
Serves: 8 people

Recipe Ingredients

  Pastry
1 3/4 cups 109g / 3.8ozUnbleached flour
1/4 cup 40g / 1.4ozFirmly packed light brown sugar
2 1/2 teaspoons 12mlOrange peel - grated
1/8 teaspoon 0.6mlSalt
1 3/4   Unsalted butter - chilled and cut in p
1 1/2 tablespoons 22mlFresh orange juice
1   Egg yolk
1 teaspoon 5mlVanilla extract
2 oz 56gImported white chocolate
  Mousse
6 oz 170gImported white chocolate
1/4 cup 59mlHeavy cream
1 cup 198g / 7ozEgg white - at room temperature (large)
1 tablespoon 15mlSugar
1/2 cup 118mlWhipping cream - whipped to stiff peaks
2 tablespoons 30mlGrand Marnier
1 tablespoon 15mlStrawberries - with stems (large)
25 tablespoons 375mlStrawberries - hulled (large)
1/2 cup 118mlStrawberry jam or preserves*

Recipe Instructions

For pastry:

Mix first 4 ingredients in a large bowl. Add butter and cut into mixture until it resembles fine meal. Blend orange juice with egg yolk and vanilla. Add enough juice mixture to dry ingredients to form ball that comes together. Gather dough into a ball and flatten into roughly a 12 inch round.

Position rack in center of oven and preheat to 375F. Roll dough out between sheets of plastic wrap to 1/8 inch thickness. Trim to an 11 inch circle (use tart pan as guide). Remove plastic wrap from top and invert into a 10 inch round Springform pan with removable bottom.

Remove plastic wrap and press into bottom and up sides of pan...crimp top edges. Freeze for 15 minutes.

Line tart shell with aluminum foil and weight with pie weights or beans. Bake until sides are set - about 10 minutes. Remove foil and weights. Bake crust until golden brown - about 16-20 minutes. Sprinkle two ounces of white chocolate over hot crust. Let stand for about 1 minute. Using the back of a spoon, spread chocolate over bottom and up sides. Transfer to rack to cool.

For mousse:

Melt white chocolate with 1/4 C heavy cream in a small heavy saucepan over very low heat, stirring constantly. Pour into bowl. Let stand until just cool. Beat egg white in a small bowl until soft peaks form. Gradually add sugar and beat until stiff but not dry. Fold whipped cream, 1 tbsp. liqueur, and egg white into chocolate mixture. Spoon mousse into prepared pan, spreading evenly. Refrigerate until mousse is set (2 hours or overnight (can be made ahead and frozen at this point)).

To assemble: Fan all strawberries by making several lengthwise cuts in each, starting 1/4 inch from base and extending through the tip. Fan with fingertips. Bring jam and remaining 1 tbsp. liqueur to a boil in a heavy small saucepan, stirring constantly. Transfer to processor and puree. Brush thin layer of jam over mouse. Place 2 fanned strawberries with stems on opposing sides of mousse. Arrange smaller fanned strawberries atop artistically.

Source:
Dierberg's Home Economists

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