If elegance could be baked, it would look like these White Chocolate Mousse Tartlets. Buttery, crisp shells filled with silky white chocolate mousse and topped with berries or curls of chocolate — each one is a perfect bite of decadence.
Whether for a holiday table, bridal shower, or a cozy night in, these tartlets turn any occasion into something special.
Table of Contents
Why You’ll Love This White Chocolate Mousse Tartlets
These tartlets are as gorgeous as they are delicious — and surprisingly simple to make.
- Elegant and impressive: Perfect for parties or special dinners.
- Balanced sweetness: White chocolate’s richness meets crisp pastry.
- Make-ahead friendly: Shells and mousse can be prepared in advance.
- Customizable toppings: Add fruit, nuts, or chocolate curls for your own twist.
- Perfect portion size: Mini desserts that always disappear fast.
I first made these for a friend’s wedding rehearsal dinner near Austin. I wanted something refined but comforting — a dessert that felt fancy yet familiar. Watching everyone savor those tiny bites of mousse and buttery crust reminded me why I love creating desserts that make people pause and smile.
If you love refined desserts like this, try my Raspberry Pistachio Mousse Cakes — they share the same creamy sophistication with a fruity twist.
Ingredients You’ll Need
For the Tartlet Shells
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 1–2 tablespoons cold water
- Pinch of salt
For the White Chocolate Mousse
- 170g (6 oz) high-quality white chocolate, chopped
- 1 cup heavy whipping cream (divided)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes
- Fresh raspberries or strawberries
- White chocolate curls
- Edible flowers
- Toasted slivered almonds
- Dusting of powdered sugar
(My Tip: Always use high-quality white chocolate — it melts smoother and gives that true creamy flavor you can’t get from baking chips.)
Optional Add-Ons or Substitutes
- Add lemon zest to the mousse for a hint of brightness.
- Use dark or milk chocolate for variation.
- Swap almond flour for a nutty crust flavor.
- Replace berries with caramel drizzle or toasted coconut flakes.
Step-by-Step Instructions
- Make the tartlet dough:
In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles fine crumbs. Add the egg yolk and 1 tablespoon of cold water, mixing just until the dough begins to come together. - Chill and shape:
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll it out and cut circles to fit into mini tart pans. Press gently into each pan and prick the bottoms with a fork. - Bake the shells:
Preheat oven to 350°F (175°C). Line each shell with parchment and fill with pie weights. Bake for 10–12 minutes, remove the weights, and bake another 5 minutes until golden. Cool completely. - Prepare the mousse:
Heat half the cream in a small saucepan until warm but not boiling. Remove from heat and pour over the chopped white chocolate. Let sit for 1 minute, then stir until smooth. Stir in vanilla and salt. Let cool to room temperature. - Whip and fold:
Whip the remaining cream to soft peaks. Gently fold it into the cooled chocolate mixture until light and fluffy. - Assemble the tartlets:
Spoon or pipe the mousse into cooled tart shells. Chill for at least 2 hours to set. - Garnish and serve:
Top with raspberries, chocolate curls, or a dusting of powdered sugar.
Quick Reminders:
- Don’t overmix the mousse — you want it light and airy.
- Chill thoroughly before serving for the best texture.
- Handle tart shells gently after baking to avoid cracks.
Expert Tips for Success
- Use quality white chocolate: It’s the star of the show — avoid compound varieties.
- Keep ingredients cold: Cold butter ensures a flaky crust.
- Make ahead: The mousse can be stored overnight before assembly.
- Serve chilled: These taste best cold with a soft, velvety mousse texture.
- For a glossy finish: Brush the fruit with warm apricot jam for shine.
If you love balanced, delicate desserts like this, you’ll also adore my Lemon Cream Choux — it’s airy, zesty, and beautifully refined.
Serving Suggestions
- Serve with fresh mint leaves and powdered sugar for a simple finish.
- Pair with a cup of espresso or Earl Grey tea for contrast.
- Make it festive with gold leaf or pomegranate seeds.
- Present on a tiered dessert stand for events or afternoon teas.
- Pair with my French Butter Cake for a luxurious dessert spread.
(Jake’s Tip: For a restaurant-style look, pipe the mousse with a star tip — it makes every tartlet picture-perfect.)
Storing and Reheating
How to Store It:
- Refrigerate covered for up to 3 days.
- Keep tart shells and mousse separate until ready to serve for best freshness.
Freezing Tip:
- Freeze unfilled tart shells for up to 2 months.
- Avoid freezing filled tartlets — mousse texture changes once thawed.
Serve from Cold:
- Let them sit at room temperature for 5 minutes before serving for a silky bite.
Nutrition (Per Tartlet)
- Calories: 295
- Protein: 4g
- Carbohydrates: 22g
- Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 75mg
- Sodium: 55mg
- Fiber: 1g
- Sugar: 14g
- Vitamin A: 400 IU
- Calcium: 85mg
- Iron: 0.8mg
Frequently Asked Questions
Can I make these ahead?
Yes! Bake the shells and prepare the mousse a day ahead, then assemble before serving.
What can I use instead of white chocolate?
Milk or dark chocolate work beautifully — just reduce the added sugar slightly.
Can I make one large tart instead of minis?
Absolutely! Use a 9-inch tart pan and chill longer before slicing.
Final Thoughts
These White Chocolate Mousse Tartlets are the kind of dessert that make every bite feel special — rich, delicate, and melt-in-your-mouth creamy.
They’re perfect for parties, date nights, or moments when you just want to treat yourself to something truly indulgent.
- Keep it cold.
- Keep it creamy.
- And don’t forget the garnish — that’s where the magic happens.
For another show-stopping layered dessert, try my Millionaire Tiramisu — it’s bold, elegant, and just as unforgettable.
White Chocolate Mousse Tartlets
Ingredients
Equipment
Method
- Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until crumbly. Add egg yolk and cold water and mix just until dough forms.
- Wrap dough and chill for 30 minutes. Roll out, cut circles, and press into mini tart pans. Prick bottoms with a fork.
- Preheat oven to 350°F (175°C). Line shells with parchment and weights. Bake 10–12 minutes, remove weights, then bake 5 more minutes until golden. Cool completely.
- Heat half the cream until warm. Pour over chopped white chocolate, let sit 1 minute, then stir until smooth. Add vanilla and a pinch of salt; cool to room temperature.
- Whip remaining cream to soft peaks and gently fold into the cooled chocolate mixture.
- Pipe or spoon mousse into cooled tart shells. Chill at least 2 hours, then garnish and serve.
Nutrition
Notes
- Use high-quality white chocolate for the smoothest mousse.
- Tart shells and mousse can be prepared ahead and assembled before serving.
