White Chocolate Mousse Tart


  • White choc mousse
  • Gelatine pdr 5gm
  • Water 15gm
  • White chocolate 35gm
  • Egg yolk 1
  • Cream whipped 80 ml
  • Sugar 20gm
  • Egg whites 1
  • Pistachio nuts 30gm


  1. Blind bake 40mm Chocolate Shortbread Shells in 160c oven for 12minutes and cool
  2. Add gelatine to the water and rest for 5 minutes.
  3. Melt chocolate and stir in egg yolk to thicken chocolate.
  4. Heat gelatine in microwave for 20-30 seconds until melted.
  5. Stir into chocolate, and then fold into cream.
  6. Whisk egg white then add sugar slowly while whisking until meringue is shiny and soft peaks.
  7. Fold meringue into mousse and cool in fridge.
  8. Pipe into SSCH40 pastry shell, sprinkle with chopped pistachio nuts.
  9. Serve when ready.