White Chocolate Mousse Tarts

1. 1

   On a lightly floured surface, roll out dough 1/8 inch thick.

2. 2

   Line twenty-four 3 3/4-by-1 3/4-inch rectangular tart pans, rerolling scraps as needed.

3. 3

   Pierce bottoms of shells all over with a fork.

4. 4

   Transfer pans to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.

5. 5

   Meanwhile, preheat oven to 350F.

6. 6

   Bake shells until dry, 15 to 18 minutes.

7. 7

   Let cool completely on a wire rack.

8. 8

   In a small bowl, sprinkle gelatin over the ice water.

9. 9

   Let soften about 5 minutes.

10. 10

    Meanwhile, in a small saucepan, bring 1/2 cup cream to a boil.

11. 11

    Remove from heat.

12. 12

    Add softened gelatin, stirring for 30 seconds to dissolve completely.

13. 13

    Put the white chocolate in the bowl of a food processor.

14. 14

    With machine running, pour in softened gelatin mixture; process until smooth.

15. 15

    Transfer to a medium bowl.

16. 16

    Cover, and refrigerate until mixture is almost the consistency of pudding, about 15 minutes; stir until smooth.

17. 17

    In a medium chilled bowl, whisk remaining 3/4 cup cream just until stiff peaks form.

18. 18

    Fold into white chocolate mixture until combined.

19. 19

    Put mousse in a pastry bag fitted with a 5/16-inch star tip (#22).

20. 20

    Pipe into cooled tart shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.