Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 162316 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

212,015Wine Reviews
162,316Members
30Seconds to join
Ad

Pistachio White Chocolate Mousse Tart

It seems T.S. Eliot was right and April is shaping-up to be the cruelest month. It teases us with giddy anticipation as we leaf through our gaudy seed and bulb catalogues, planning our assault on the new gardening season. We dream wistfully of summer’s perky new styles, gaze longingly at our flip-flops and jump the season with flashy pedicures and fake-bake tans.

But, before you doff your parka, don that beachwear, and abandon comfort food to embrace a dismal diet, make this light and luscious Dark Chocolate- crusted, Pistachio and White- Chocolate Mousse Tart with berry topping. It is the promise of spring on a plate; imagine the dark-chocolate crust as the moist warming earth; the pistachio pieces as tender green crocus leaves gently nudging their way through the lingering layer of snow that is the fluffy white-chocolate mousse; the berry topping as the promise fulfilled. Happy now? Bon Appetit!

Pistachio White –Chocolate Mousse Tart

make 1 day ahead (serves 6-8)

Ingredients

For the crust:
2 cups dark chocolate cookie crumbs (Oreo works well)
3 tbsp. butter, melted

For the chocolate mousse:
8 oz. white chocolate chips
½ envelope. ‘Whip it’ (whipped cream stabilizer)
1 envelope plain gelatin
1 ¼ cups 35% cream
2 egg whites
1 tbsp. sugar
½ tsp. vanilla
¾ cup unsalted pistachios, shelled and skinned
12 oz. frozen berries (raspberries work well)
½ tbsp. sugar

Method
For crust:
Line a 7 or 8 inch spring- form pan with parchment paper. Using your hands, combine cookie crumbs and melted butter until clumps form. Press onto bottom of pan to form a crust.

For mousse:
To skin pistachios, soak in hot water for 2-3 mins.Drain and rub between two layers of paper towel to remove brown outer skin. Then chop nuts finely.
In a double boiler, melt together white chocolate and a ¼ cup of the cream, then cool.
Reserve ½ tsp. of gelatin and dissolve the rest in ¼ cup warm water, add to cooled chocolate, stir well. Whip 1 cup cream, adding vanilla and ½ envelope ‘Whip it’ until stiff. Beat egg whites and 1 tbsp. sugar together until stiff peaks form.Fold melted chocolate and pistachios into cream, then gently fold-in egg whites.
Spoon mixture into prepared pan and chill overnight.
To serve: place berries in a sieve over a bowl to thaw. Pour juice from bowl into a small saucepan, add ½ tbsp. sugar. Cook over medium heat until sugar dissolves. Remove from heat, add reserved gelatin, stir well.
Add berries and return to heat for 2 mins.
Cool and serve over slices of mousse tart.


Complementary Wines: Cassis, Gewürztraminer Late Harvest, Riesling: Beerenauslese

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Food for Thought.

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

NEED A GREAT HOLIDAY

WINE GIFT?

Give a gift subscription to my wine reviews for a friend. One size fits all tastes.

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 162,316 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award