Peach and Raspberry White Chocolate Mousse Tart
Aug 8, 2011 23:17:44 GMT -5
Post by PrisonerOfHope on Aug 8, 2011 23:17:44 GMT -5
Peach and Raspberry White Chocolate Mousse Tart
Ingredients:
1/2 package frozen puff pastry dough (the type I buy comes with 2
rectangles, I only used one but you could use another layer between the
peaches and raspberries if you wanted)
3 c Heavy cream
12 ounces white chocolate melted (or 8 ounces of milk, semi-sweet or dark
chocolate)
4 fresh peaches sliced thinly and dipped in lemon juice to prevent browning
1 pint fresh raspberries
First thaw the pastry dough. I wanted a circle because I thought the peaches
would arrange nicely so I rolled it and cut into a 10 inch circles but you could
just use the dough in the rectangle shape it comes in. I baked the scraps of
dough as well to use as decoration on the top. Place the dough on cookie
sheets, prick with a fork and bake according to the package directions until
golden brown, about 20-25 minutes. Set aside to cool.
In medium-sized microwave safe bowl melt the white chocolate and 1/2
cup cream on high, stirring and checking at 30 seconds, then at 15
second intervals until white chocolate is almost melted. Stir until white
chocolate is completely melted. Cool to room temperature.
In chilled med bowl place remaining cream. Beat with mixer at medium speed
until soft peaks form. Fold half the whipped cream into white chocolate. Fold
in remaining cream just until blended.
Place one layer of the pastry on the serving dish. Spoon a thick layer of the
mousse mixture on (a little less than half), then layer the peaches, saving a
few slices for decoration. Spoon on another layer of the mousse, reserving a
small amount for decoration and arrange the raspberries on top. Use the
pieces of the pastry dough as decoration.
Ingredients:
1/2 package frozen puff pastry dough (the type I buy comes with 2
rectangles, I only used one but you could use another layer between the
peaches and raspberries if you wanted)
3 c Heavy cream
12 ounces white chocolate melted (or 8 ounces of milk, semi-sweet or dark
chocolate)
4 fresh peaches sliced thinly and dipped in lemon juice to prevent browning
1 pint fresh raspberries
First thaw the pastry dough. I wanted a circle because I thought the peaches
would arrange nicely so I rolled it and cut into a 10 inch circles but you could
just use the dough in the rectangle shape it comes in. I baked the scraps of
dough as well to use as decoration on the top. Place the dough on cookie
sheets, prick with a fork and bake according to the package directions until
golden brown, about 20-25 minutes. Set aside to cool.
In medium-sized microwave safe bowl melt the white chocolate and 1/2
cup cream on high, stirring and checking at 30 seconds, then at 15
second intervals until white chocolate is almost melted. Stir until white
chocolate is completely melted. Cool to room temperature.
In chilled med bowl place remaining cream. Beat with mixer at medium speed
until soft peaks form. Fold half the whipped cream into white chocolate. Fold
in remaining cream just until blended.
Place one layer of the pastry on the serving dish. Spoon a thick layer of the
mousse mixture on (a little less than half), then layer the peaches, saving a
few slices for decoration. Spoon on another layer of the mousse, reserving a
small amount for decoration and arrange the raspberries on top. Use the
pieces of the pastry dough as decoration.
