White Chocolate Cranberry Mousse Tart Recipes

CRANBERRY WHITE CHOCOLATE TART

Steps:

• For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside. In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

WHITE CHOCOLATE MOUSSE TARTS

Steps:

• In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.

WHITE CHOCOLATE CRANBERRY TART

Steps:

• Please note this recipe needs to be made ahead of time.
• Set out a 10″ tart pan that has a removable bottom. Set aside.
• In a food processor, add flour, sugar, and salt. Pulse to combine. Add cold butter and pulse until fine crumbs form.
• In a small bowl add yolk and water together, whisk to combine. Pour over flour mixture; pulsing until mixture starts to clump together. Don't over pulse.
• Press dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
• Meanwhile, make your cranberry filling.
• In a large pot add cranberries, water, sugar, salt, and rosemary, stir together. On medium-high heat, bring to a boil, turn to low and simmer for approx. 15 minutes or until cranberries have burst and thickened. Remove cranberry sauce from the heat.
• In a small bowl add cold water and sprinkle gelatin over, mix together and let sit for 5 minutes or until jelly-like. Set aside.
• Remove rosemary stems and leaves. Leave a small amount of rosemary leaves if you want a stronger rosemary flavour. Using an immersion blender (or a food processor) blend cranberry sauce into a smooth puree.
• Add gelatin and whisk to combine. Place cranberry sauce in the fridge to cool and set.
• Preheat oven to 400˚F.
• On a floured work surface, roll out dough to approx. 12″ circle so it will fit into your 10″ tart pan. Gently pick up the pastry and place in pan, press pastry down, and press into fluted edges. Cut off any overhang.
• With a fork, prick the bottom of the dough several times. Line with parchment paper or foil; fill with pie weights or dried beans or uncooked rice.
• Bake in the bottom third of the oven for 20 minutes. Carefully remove pie weights and foil. Continue to bake another 5 minutes until the base is golden brown, and baked through. Let cool on a rack and set aside.
• Pour cranberry sauce into tart shell (making sure to leave enough space for the white chocolate). Place tart in the fridge to set for approx. 8 hours or preferably overnight. You can also freeze the tart at this stage.
• Meanwhile, make your sugared rosemary and cranberries, and let sit overnight to dry. See recipe here.
• Once the filling has set make your chocolate topping.
• In a heatproof bowl, melt white chocolate until smooth. Add butter and blend together. Pour white chocolate mixture into the tart and gently smooth out evenly (if you are working with a frozen tart, work quickly as your chocolate will freeze).
• Decorate your tart with sugared rosemary and cranberries. Dust with icing (powdered) sugar.
• Make sure your tart is at room temperature before cutting into it.

WHITE CHOCOLATE MOUSSE WITH CRANBERRY SAUCE

Steps:

• Heat the cranberry juice in a small saucepan over high heat. Whisk in the cranberry sauce and heat until mixture is completely melted and a pourable consistency is reached. Remove from the heat and allow to cool to room temperature.
• Heat the milk in a small saucepan over medium-low heat until to just before it comes to a simmer. Put the white chocolate chips in a medium bowl and pour in the hot milk. Let sit for 1 minute then whisk until smooth. Refrigerate until chilled but not set, it should have a thick but pourable consistency.
• Add the cream to a chilled medium bowl and beat with a hand mixer or whisk until stiff peaks form. Add the white chocolate to the whipped cream and gently fold together until completely incorporated.
• Spoon about 1 tablespoon of cranberry sauce into the bottom of 4 dessert glasses. Put mousse into a resealable plastic bag and snip 1 corner. Use the bag to pipe mousse filling between the 4 glasses. Chill for 2 hours and up to overnight. Just before serving, top with a drizzle of remaining cranberry sauce.

MOUSSE TARTS

Steps:

• In a microwave, melt white chocolate; stir until smooth. Cool for 1 minute, stirring several times. Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. , In another small bowl, combine the milk, vanilla and melted chocolate. Add half of the whipped cream; beat on low speed just until combined. Fold in remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.

WHITE CHOCOLATE CRANBERRY ALMOND TART

Steps:

• Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.