Tart with white chocolate mousse

I had a lot of fun the other day when I read Diana's comment from Tarta with sweet cheese , “I wonder if chocolate and cocoa disappear, do you still make fries? I think you would succumb to death ”:)))) (PS: we don't do any grammatical analysis on the text, ok? Friends know why!) Now… what can I say? If the chocolate disappeared, I don't think I would die, because I can adapt quite easily and in addition I would never back down in front of a fruit cake, an ice cream or a savarine, but I would certainly suffer a great loss. :))))

The white chocolate mousse tart I brought to you today is absolutely wonderful. The cream jam blends perfectly with the slightly sour berries and the crunchy cookie sheet, so you won't have any regrets if you eat 2 slices in a row :))))

Tart with white chocolate mousse

Tart with white chocolate mousse


  • For the countertop:
  • 200 g regular biscuits
  • 100 g butter
  • 1 tablespoon black cocoa
  • 1 tablespoon powdered sugar
  • For chocolate mousse:
  • 200 g white chocolate
  • 400 ml cream for whipped cream / liquid whipped cream
  • 2 sachets of vanilla sugar
  • 5 g gelatin
  • For decoration:
  • berries

Preparation Tart with white chocolate mousse:

White chocolate mousse:

We hydrate the gelatin in cold water.

The broken chocolate melts the pieces on the fire or on a baine marie with half the amount of sour cream, taking care not to boil. Homogenize and set aside. When the composition reaches a bearable temperature on the finger, put hydrated gelatin and mix very well. Refrigerate until it cools very well and hardens.

Meanwhile, mix the rest of the whipped cream with the vanilla sugar. We incorporate the whipped cream into the well-cooled chocolate cream, mixing lightly with a spatula with movements from bottom to top.

Biscuit countertop:

We put the broken biscuits in the bowl of the food processor together with the sugar and cocoa. Mix until you get a fine biscuit crumb. Then add the melted and cooled butter and mix again until we have a composition like crumbs.

We turn over in the tray or the bowl in which we will mount the cake. We uniform it so as to obtain a uniform layer, then we press very hard with our hand, and at the end with a glass bottom, to obtain a layer as compact as possible.

  • If you do not use a tray with a removable ring, grease the form with butter or line it with baking paper, to make it easy to portion and serve.

Pour the white chocolate mousse over the biscuit top and refrigerate for a few hours. Before serving, place a generous start of berries on top of the tart. I used frozen, because that's what I had, but it really wasn't a problem, on the contrary… I added a cool effect to the tart 😀

It is portioned as desired. Good appetite! 😉

Tart with white chocolate mousse

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