This white chocolate mousse tart is absolutely perfect for the holidays and its one of my proudest desserts I’ve made simply because it’s filled with delicious flavor and is gorgeous. I know we’re all busy around the holidays, so a few store bought ingredients are in this recipe to make things easier. This is also a make ahead dessert so you aren’t rushing to put something together at the last minute!
I love using store bought cookies as bases for desserts and crushed gingersnap cookies are a great crunchy, flavorful base for this tart. The next layer is a slightly tart, gorgeous garnet colored curd made from a mixture of cranberries and lingonberry preserves. The final layer is a light and creamy white chocolate mousse which is the perfect balance to the curd.
Dreaming of a White Christmas Tart
– 16 oz. gingersnaps
– 4 tbsp melted unsalted butter
Cranberry Lingonberry Curd
– 8 oz. cranberries, fresh or frozen
– 6 oz. lingonberry preserves
– 1 cup sugar
– juice from 1 orange
– 2 whole eggs
– 2 egg yolks
– 1 tbsp vanilla
– 1/2 cup unsalted butter
White Chocolate Mousse
– 1.5 tsp unflavored gelatin
– 2 3/4 cups cream
– 12 oz. white chocolate
1. Preheat oven to 350°F and spray a 9 inch springform with nonstick spray. In a food processor, pulse gingersnap cookies. Stream in melted butter and pulse until mixed throughout. Press the crumbs evenly into the spring form pan and bake for 5 minutes. Remove and place on cooling rack until curd is finished.
2. In a saucepan on medium heat, cook the cranberries, lingonberry preserves, and orange juice until the cranberries are split. Strain the mixture through a fine mesh sieve and discard the skins.
3. Return the strained mixture to the saucepan on medium-high heat and add the sugar, eggs, egg yolks, vanilla and butter. Stir until thickened or until a thermometer reaches 170°F (normally takes 10-12 minutes). Strain mixture into a bowl (ideally with a pour spout) and pour into gingersnap crust.
4. Bake at 350°F for 10-15 minutes until curd is set (will jiggle slightly). Let cool at room temperature, cover curd with plastic wrap so it doesn’t form a skin and refrigerate for a minimum of 2 hours up to overnight.
5. To make the white chocolate mousse, sprinkle the gelatin over 1/4 cup water. Let soften for 5 minutes.
6. Heat 1 cup cream in a saucepan until it begins to simmer. Add gelatin mixture and stir until dissolved.
7. Put white chocolate into a food processor. While the machine is running, carefully pour the hot cream mixture in a slow stream and process until mixture is smooth. Pour into a medium bowl and cover with plastic wrap. Refrigerate until thick enough to hold ribbons, atleast an hour.
8. Whip remaining 1 3/4 cups cream into stiff peaks. Fold whipped cream into chocolate mixture and pour into the tart. Cover with plastic wrap and refrigerate 3 hours or overnight.
9. Open the springform pan and enjoy!!
This mousse tart is not only stunning, but seriously tasty. The smooth mousse and curd with the gingersnap crust is the perfect texture and flavor combination.
If you make this tart, I’d love to see it and hear what you think! Please post a photo and tag me!