Mint White Chocolate Tart
Mint White Chocolate Tart
This show-stopping dessert has a light chocolate mousse topped with a sweet marshmallow-like meringue.
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45 min
Prep Time
02 hrs 30 min
Total Time
16
servings Ingredients
Crust
1 (9-ounce) package chocolate wafer cookies, finely crushed
3 tablespoons sugar
12 cup Land O Lakes® Butter, melted
Mousse
12 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
8 ounces high-quality white chocolate baking bars, melted, cooled
1 teaspoon mint extract
8 drops green food color
2 cups Land O Lakes® Heavy Whipping Cream
13 cup sugar
Marshmallow Meringue
3 large Land O Lakes® Eggs (whites only), at room temperature
12 teaspoon vanilla extract
1 cup sugar
12 cup water
1 tablespoon light corn syrup
14 teaspoon sea salt
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Bake 8 minutes. Cool completely.
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STEP 3
Combine 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Slowly add melted chocolate, beating until smooth. Stir in mint extract and green food color; mix well.
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STEP 4
Place whipping cream into another bowl; beat at high speed until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Gently stir whipping cream mixture into butter mixture. Spread mousse over cooled tart crust. Refrigerate 2 hours or until firm.
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STEP 5
Beat egg whites and vanilla in bowl at low speed until fluffy; set aside.
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STEP 6
Combine 1 cup sugar, water, corn syrup and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking 10-15 minutes, without stirring, until mixture reaches 238°F on candy thermometer.
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STEP 7
Slowly pour hot sugar mixture into egg whites while beating on high, 3-5 minutes or until mixture is glossy, thick and forms fairly stiff peaks. Spread meringue over top of cooled mousse.
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STEP 8
Heat oven to 425°F. Bake tart 3-6 minutes or until meringue is lightly browned. Cool completely in pan.
Tip #1
- Using a stand mixer makes meringue preparation easy.
Tip #2
- Meringue can also be browned by broiling 4 to 6 inches from heat, 45-60 seconds, or by using a kitchen torch.
Tip #3
- Make this dessert ahead by preparing crust and mousse filling. Refrigerate. Prepare meringue just before guests arrive.
480 Calories
34 Fat (g)
90 Cholesterol (mg)
310 Sodium (mg)
42 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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And don't forget to tag us @landolakesktchn.
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