White Chocolate Tarts with Fresh Fruit
Why You’ll Love These White Chocolate Tarts
Made with Belgian White Chocolate and Large Sweet Filigrano Tarts, these tarts have a smooth, creamy filling with a rich white chocolate flavor. The mousse is folded with whipped cream for a light and fluffy texture, then spooned into crisp graham cracker tart shells and finished with fresh fruit.
A Simple No-Bake Recipe. They are perfect for spring and summer gatherings, bridal showers, brunch, holidays, or anytime you want an impressive dessert without a complicated process.
Learn more tasty recipes from Amanda Seamans on StirTasteSmile!
- Author
- ifiGOURMET Provisions
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 18 Tarts
- Category
Dessert
- Cuisine
American
Ingredients
- Large Sweet Filigrano Tartlet - Round
- 1 and ½ C / 150 g Graham Cracker Crumbs
- 1 tsp / 2.5 g Cinnamon
- 3 Tbsp / 38 g Granulated Sugar
- 7 Tbsp / 100 g Salted Butter, Melted
- ¼ tsp / 1 g Kosher Salt only if you are using unsalted butter
- 8 oz / 227 g Belgian White Chocolate
- ½ C / 113 g Heavy Cream
- 8 oz / 226 g Cream Cheese, Brick Style, Full Fat, Room Temperature
- 1 and ½ C / 330 g Heavy Cream, Cold
- ½ C / 62 g Powdered Sugar
- 1 tsp / 5 ml Vanilla Extract
Directions
- Place the white chocolate in a heatproof bowl. Heat the ½ cup of heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the white chocolate.
- Let the mixture sit undisturbed for 2-3 minutes to allow the chocolate to melt. Stir gently until smooth and fully combined. If it is not fully smooth and melted, microwave for 15 seconds at a time, stirring in between until smooth. Set the ganache aside to cool.
- Using a stand mixer or hand mixer In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the cooled ganache and vanilla extract to the cream cheese. Beat the mixture until fully combined and smooth. Set aside.
- In a separate bowl, beat 1 ½ cups of heavy cream and powdered sugar. Continue whipping until stiff peaks form (when the cream holds its shape and doesn’t collapse).
- Gently fold the whipped cream into the cream cheese and ganache mixture. Use a spatula to fold carefully, ensuring you do not deflate the whipped cream. Mix until fully combined and smooth.
- Fill the tartlets with the white chocolate ganache mousse and top with fresh fruit. I like raspberries, blueberries, strawberries, mandarin oranges, and kiwi.