Mousse Tarts Recipe
Mousse Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Rich white chocolate and whipped cream combine in these fast-to-fix berry-topped treats. Although the tarts originally called for dark chocolate, I prepare them with white chocolate. I double the recipe when I'm asked to bring a dessert to special events. They're always a hit.
Recommended: Key Lime Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 3 squares (1 ounce each) white baking chocolate
  • 1 cup heavy whipping cream
  • 1/2 cup sweetened condensed milk
  • 1/4 teaspoon vanilla extract
  • 6 individual graham cracker tart shells
  • 18 fresh raspberries
  • 6 mint sprigs

Directions

In a microwave-safe bowl, melt white chocolate at 30% power for 2-4 minutes, stirring every 30 seconds. Cool for 1 minute, stirring several times.
Meanwhile, in a small mixing bowl, beat cream until stiff peaks form; set aside.
In another mixing 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. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Mousse Tarts in Quick Cooking July/August 2005, p31

Nutritional Facts

1 each: 336 calories, 22g fat (12g saturated fat), 63mg cholesterol, 190mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 3 squares (1 ounce each) white baking chocolate
  • 1 cup heavy whipping cream
  • 1/2 cup sweetened condensed milk
  • 1/4 teaspoon vanilla extract
  • 6 individual graham cracker tart shells
  • 18 fresh raspberries
  • 6 mint sprigs
  1. In a microwave-safe bowl, melt white chocolate at 30% power for 2-4 minutes, stirring every 30 seconds. Cool for 1 minute, stirring several times.
  2. Meanwhile, in a small mixing bowl, beat cream until stiff peaks form; set aside.
  3. In another mixing 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. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Mousse Tarts in Quick Cooking July/August 2005, p31

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katlaydee3 User ID: 3741999 113619
Reviewed Oct. 11, 2009

"Loved it!"

MY REVIEW
jenlevie06 User ID: 2832899 90594
Reviewed Feb. 7, 2008

"This is my husbands favorite dessert. I enjoyed making it and will use this recipe again."

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