Spring is finally here! Oh, New York has just been disgracefully beautiful lately. I spent much of the last two weekends outside, basking in the bright sun, calm breeze, and clear skies. Even the woman in Grand Central who called me an idiot for walking past her at the coffee shop (????) can’t bring me down. I mentioned on Twitter that my supervisors gave me a Williams-Sonoma gift card for Staff Appreciation Week, and along with wedding cake supplies I ordered this adorable mini tart pan. It’s one of those totally useless kitchen items that are good for one thing and otherwise take up room, but I couldn’t say no. Besides, it’s not just good for one thing: I can make mini quiches too. So there.
I have a huge stash of white chocolate as part of Project Wedding Cake, and I just got some gorgeous, in-season strawberries, so let’s get Spring rolling!
White Chocolate Mousse and Strawberry Tarts
adapted, barely, from Bon Appetit
For the crust:
1 1/4 c. unbleached all-purpose flour
1/4 c. granulated sugar
1/4 tsp. salt
1/2 c. (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 tbsp (or more) ice water
For the mousse:
6 oz. good-quality white chocolate, chopped
1 1/4 c. chilled whipping cream
1/2 tsp. vanilla extract
3 large egg whites
1/8 tsp cream of tartar
For the topping:
1/3 c. seedless strawberry or raspberry jam
1 tbsp. fresh lemon juice
16 oz. strawberries, hulled, thinly sliced lengthwise
Combine flour, sugar, and salt in a food processor and pulse a few times to blend. Add the butter and pulse until the butter is broken up and evenly incorporated; the mixture will look like coarse, damp sand. Whisk the egg yolk and the ice water together in a small bowl, then add to the processor and pulse to combine, until the dough just begins to come together, adding more ice water if necessary. Turn the dough out onto a lightly floured work surface and roll out evenly.
If you’re making one large tart, roll dough out into one large circle, fold it over a rolling pin, and ease into an 8″ or 9″ tart pan, pressing evenly. Fold any overhang over into the sides of the pan to create a double layer around the sides. Prick the crust all over with a fork. Line the pan with aluminum foil and fill with pie weights. If you’re making tartlets, cut out circles slightly larger than the dimension of your pans and press them gently into the pans. Prick the crusts all over with a fork.
Place the prepared tart pan(s) in freezer for 30 minutes. Preheat the oven to 375 degrees Fahrenheit.
For one large tart: remove prepared pan from the freezer and bake for about 25 minutes. Remove the foil and pie weights and bake for an additional 15-20 minutes, until crust is fully baked and golden brown.
For tartlets: remove prepared pans from freezer and bake for about 15 minutes, until fully baked and golden brown (no need for pie weights with the little guys).
Cool crusts completely.
Combine chopped white chocolate and 1/4 c. heavy whipping cream in the top of a double boiler over low heat. Stir until melted and smooth, and then allow to cool until lukewarm.
Beat 1 c. cream and the vanilla extract in the bowl of an electric mixer until peaks form. In a separate bowl and with clean beaters, beat egg whites and cream of tartar until thick and stiff peaks form. Fold the egg whites into the white chocolate in three additions, and then fold in the whipped cream. Spoon the mousse into the cooled tart shells and chill for two hours until set (I had a TON left over, which, oh NO, I have leftover white chocolate mousse, I’ll have to portion it into individual ramekins and chill it too, what a bummer).
Top the tarts with sliced strawberries. Heat the jam and lemon juice in a small saucepan and stir until melted and smooth. Brush the tops of the tarts with the jam. Keep chilled until serving.
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For my lingerie pairing, I’m just going to tease you a little bit more:
New brand Tutti Rouge has finally arrived, with gorgeous, strawberry-colored Liliana making her debut. Full review tomorrow!