Strawberry, Blueberry & White Chocolate Mousse Tart

It’s hot outside. Yup…lower 90’s. Oh and don’t forget humid. We got lots of that going on here as well. It’s a typical 4th of July in Virginia. In fact, this year’s Independence Day weather isn’t as bad as some of the sweltering holidays I remember in the not too distant past where the mercury shot up to somewhere slightly above 100! That sultry temperature is more the norm this time of year. Funny that most Americans seem to mark the 4th of July holiday by holding picnics and barbeques…outside…in the heat. Seems to me, our Founding Father’s might have taken the average temperature in July under consideration when the Continental Congress adopted and signed the Declaration of Independence back on that momentous day in 1776. I’m not suggesting that they should have waited to sign such an important document until milder temperatures arrived. But perhaps they could’ve indicated that a date in late September would be much more desirable for its future commemoration.  I think they might have been lulled into a false sense of meteorological security by the unseasonably mild weather they were experiencing in Philadelphia on July 4, 1776. Thomas Jefferson recorded in his journal a low temperature of 68° F and a high of  a mere 76°F. The average in hot and humid Philadelphia at that time of year is more like 85°F. I would love a 76 degree 4th…but enough about that. I’ll just turn my attention from the weather outside (oh yes, I am most definitely inside, loving my new AC unit) to all things red, white and blue for Independence Day. I’ve been chomping at the bit to make a Strawberry and White Chocolate Mousse Tart that I saw over at the Galley Gourmet way back in April. I thought I could add some lovely fresh blueberries to the recipe and have a wonderfully patriotic looking dessert to bring to my friend Jeff’s 4th of July cook-out/pool party.

This dish was very easy to make. One thing you do want to keep in mind though, is that with this dessert, you need to start preparing it at least 1 day ahead of time to allow the mousse to set and perhaps even two days ahead if you would like your tart dough to rest in the refrigerator overnight. But with a little planning, you get great results. The dish looked incredibly yummy, held with the red, white and blue, star-spangled, Yankee Doodle theme of the day and needless to say, a chilled tart was certainly a refreshing dessert on a steamy summer evening. I know I will be making this one again soon. The summer has only just begun…(sigh)

Strawberry, Blueberry & White Chocolate Mousse Tart

Recipe very slightly adapted (I added blueberries) from The Galley Gourmet

Serves 8

Ingredients:

For the Tart Dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 9 Tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon kosher salt
  • 1 extra large egg
For the White Chocolate Mousse:
  • 6 ounces good quality white chocolate chips
  • 1 1/4 cups chilled whipping cream, divided
  • 3/4 teaspoon powdered gelatin
  • 1 Tablespoon water
  • 1/2 teaspoon vanilla
  • 2 extra large egg whites
  • 1/8 teaspoon cream of tartar
  • 1/3 cup seedless strawberry jam
  • 1 Tablespoon freshly squeezed lemon juice
  • 16 ounces fresh strawberries, hulled and thinly sliced lengthwise
  • 1/2 cup fresh blueberries
Directions:
For the Tart Dough:
In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 9 1/2-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.
Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove the weights and foil and bake for another 10-15 minutes or until golden brown.  Place on a rack to cool completely.
For the White Chocolate Mousse:
Combine the white chocolate and 1/4 cup whipping cream in a large heat-proof bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and stir until the chocolate is melted and the mixture is completely smooth.  Remove the bowl and allow the mixture to cool until lukewarm, about 15 minutes. (I actually melted my chocolate in the microwave, stirring after each 10 seconds until it was completely melted.)  In small bowl, combine the gelatin and water.  Allow the mixture to bloom for 5 minutes.  Place the gelatin mixture in the microwave and cook until melted, about 5 seconds.  In a large bowl, beat the remaining cream and vanilla until soft peaks form.  Add the gelatin mixture and beat until combined.  Using clean dry beaters or a whisk attachment, beat the egg whites and cream of tartar until stiff (but not dry) peaks form.  Gently fold the whites into the chocolate mixture, then fold in the whipped cream.  Transfer the mixture into the cooled crust and smooth the top with an offset spatula.  Chill overnight.
In a small saucepan, combine the jam and lemon juice over medium heat; stirring until the jam melts. Remove from the heat.  Arrange the sliced strawberries in concentric circles on top of the set mousse.  Add blueberries around the edges and in center of tart. Gently brush the berries with the melted jam mixture.  Serve immediately or chill the tart for up to 2 hours.  Enjoy!
About these ads

5 Responses to Strawberry, Blueberry & White Chocolate Mousse Tart

  1. Ive never had a white chocolate mousse, shocker i know! But this looks absolutely delicious, and so perfect for summer :) lovely recipe

  2. A beautifully decorated and wonderfully festive tart :)

  3. [...] Strawberry Blueberry White Chocolate Mousse Tart Sweet, creamy and absolutely addictive. [...]

  4. […] easy. I mean I’ve done some fun some Independence Day classics in years past. There was my Strawberry, Blueberry and White Chocolate Mousse Tart for instance, so fresh and delicious and practically whistling Yankee Doodle […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 4,120 other followers

%d bloggers like this: