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White chocolate mousse tart with coffee syrup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulgent and irresistible tart, the perfect ending to a meal.
Ingredients:
  • 1 x 300g pkt chocolate digestive biscuits
  • 125g butter, melted
  • 1 x 240g pkt Dream white chocolate, coarsely chopped
  • 200ml thickened cream
  • 55g (1/4 cup) caster sugar
  • 3 eggs, separated
  • 3 x 250g punnets strawberries, washed, hulled, to serve
  • 60ml (1/4 cup) strong espresso coffee
  • 100g (1/2 cup) caster sugar
Instructions:
  • In a food processor, crush the biscuits until finely ground. Add the butter and mix until well combined. Press the mixture into the base of a 3cm-deep, 22cm fluted flan tin with a removable base. Chill in the refrigerator.
  • Melt the chocolate in a heatproof bowl set over simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Transfer the melted chocolate to a large bowl and let it cool slightly.
  • In a bowl, use an electric beater to whip cream and sugar until soft peaks form. Then, mix in the egg yolks.
  • Whip egg whites with clean electric beaters until firm peaks form. Fold cream mixture and egg whites into melted chocolate with a large metal spoon. Pour chocolate mixture over the biscuit base, tap the tin gently on the counter to settle the mixture. Cover with foil and freeze overnight to set.
  • To create the coffee syrup, combine coffee and sugar in a small saucepan over medium heat. Cook while stirring for 5 minutes until sugar dissolves. Increase heat to high and bring to a boil. Then, reduce heat to medium and let it simmer without stirring for 5 more minutes until the syrup thickens. Let it cool slightly, then transfer to a bowl, cover with plastic wrap, and chill in the fridge.
  • Transfer the tart to a cake stand or serving plate. Arrange the strawberries on top and finish by drizzling over the coffee syrup before serving.

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