Is anyone else’s eyes drawn to this Cherry White Chocolate Tart? This pretty tart is made with a simple graham cracker crust, filled with creamy white chocolate mousse, and topped with cherry compote. The white chocolate mousse is perfectly sweet and pairs so well with the cherries.
You would think that something so pretty would be complicated to make, right? Not this Cherry White Chocolate Tart! This tart is deceptively simple and takes less than 1 hour to put together. You just need to make 3 simple components and let the fridge set the tart.
I think no one will be able to resist this crispy graham cracker crust filled with the perfect balance of sweetness and tart from the white chocolate mousse and cherry compote. Every bite is full of flavor and texture! Next time you need something pretty to impress your family or friends, make this Cherry White Chocolate Tart!
WHY YOU’LL LOVE THIS CHERRY WHITE CHOCOLATE TART
- Cherry and white chocolate is a really good combo!
- Full of flavor and texture!
- The cherries can be made with fresh or frozen cherries.
- An absolute eye-catcher and so delicious! It looks stunning on the dessert table.
- surprisingly easy to put together.
INGREDIENTS NEEDED & NOTES
White Chocolate – You’ll need this to make the filling and you’ll want to use good quality white chocolate with cocoa butter not just white morsels. This is the key to flavorful and smooth white chocolate mousse. Also, avoid using white chocolate chips as they contain stabilizers that can create a grainy texture.
Heavy Cream – Make sure you’re using heavy cream with 35% – 40% milk fat. Higher fat content whips into stiffer peaks, which is very helpful when making chocolate mousse.
Butter – I like to use unsalted butter, but if you use salted butter you can just skip the salt. No need for butter at room temperature, because you’ll melt it.
Cherries – It’s always best to use fresh cherries, but if they’re not in season you can use pitted frozen cherries. Fresh or frozen cherries, both work perfectly to make the compote! White chocolate pairs well with other types of cherries too, like sour cherry, black cherry, or even wild cherry!
Lemon – We need some liquid to help the cherries cook without burning. I love using fresh lemon juice, it gives extra flavor and complements the cherries.
Sugar – You’ll need some granulated sugar to make the cherry compote and the crust.
Vanilla – A splash of pure vanilla extract to enhance the flavor.
Biscuit Crumbs – This recipe uses graham cracker crumbs to make the crust.
Gelatin – This recipe uses 2.5 teaspoons of powdered gelatin, but if you only have gelatin sheets, you can use 4 gelatin sheets.
Cornstarch – Just a little bit of cornstarch to thicken the compote.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- 9.5 inch tart pan
- Mixing bowls
- Food processor
- Saucepan
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHERRY WHITE CHOCOLATE TART
STEP 1 – Make the Graham Cracker Crust
Using a food processor, pulse 12 graham crackers into fine crumbs. This should make about 1.5 cups (180g) of fine crumbs. Pour the crumbs into a medium mixing bowl, then add in the melted butter, sugar, and salt. Mix the mixture with a rubber spatula until well combined.
Transfer the graham cracker mixture into a tart pan. Firmly press it down into the bottom and up the sides of the tart pan. You can use the bottom of a drinking glass or measuring cup to pack it in. Freeze for about 10 minutes as you preheat the oven.
Bake for about 18 minutes at 350°F until golden brown. Remove from the oven and allow it to cool completely while you make the filling.
STEP 2 – Make the Cherry Compote
Make sure your cherries are clean. Put the cherries in a large bowl of cold water, gently rub the skins with your fingers, and rinse them in a colander under a running tap. Then, remove the cherry pits with a cherry pitter tool and cut them in half. If you’re using frozen cherries, thaw the cherries slightly and cut them in half. No need to thaw them completely.
In a large saucepan, combine the cherries, fresh lemon juice, granulated sugar, and cornstarch. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 8 minutes until the cherries release their juices and they become thick and syrupy.
Remove the pan from the heat and pour the compote into a clean glass jar. Let it cool completely to room temperature, then cover with the jar’s lid and refrigerate.
STEP 3 – Make the White Chocolate Mousse and Assemble
Pour cold water into a small bowl and sprinkle the gelatin powder over the water. Let the gelatin bloom for about 5 minutes.
In a medium saucepan, bring 1/2 cup (120g) of heavy cream to a gentle boil and stir in the gelatin until melted. Then, put chopped white chocolate into a large bowl, pour the hot heavy cream mixture over the white chocolate, and stir until melted completely. Let it cool to room temperature and keep stirring occasionally.
Whip the remaining heavy cream until stiff peaks form. Fold 1/2 cup of whipped cream into the white chocolate mixture then fold in the remaining whipped cream until well combined.
Reserve about 3/4 cup of the white chocolate mousse, then cover and keep it in the fridge until you’re ready to decorate the tart.
Pour the remaining white chocolate mousse into the baked crust, spread evenly, and refrigerate for at least 2 hours. When you’re ready to serve the tart, carefully remove the tart from the pan, and place it on your serving plate. Decorate the edge with the reserved white chocolate mousse with piping bag and tip, then spread the cherry compote on top and top with fresh cherries. Enjoy!
TIPS FOR MAKING THE BEST CHERRY WHITE CHOCOLATE TART
- Bake the graham cracker crust until golden brown, then let it cool completely before you fill it with chocolate mousse.
- Chocolate mousse only uses a few ingredients so the flavor of the chocolate is dominant. You’ll want to use the best quality white chocolate you can find.
- Once you’ve finished your mousse, pour it into the crust, and give it time to rest in the fridge for at least 2 hours. Do not skip this!
- Top with cherries when you’re ready to serve it.
HERE’S HOW TO STORE THE LEFTOVERS
To keep the leftover cherry white chocolate tart, it will need to be kept cold in the fridge. Cover with plastic wrap or store it in an airtight container and refrigerate for up to one week.
I don’t recommend freezing this tart as it will change the texture, but you can freeze the leftover tart. Tightly wrap individual slices with layers of plastic wrap and place them in a freezer-safe container or a zip-top bag, then freeze for up to 2 months. Before eating, let the mousse defrost in the fridge overnight.
Cherry White Chocolate Tart
Is anyone else's eyes drawn to this Cherry White Chocolate Tart? This pretty tart is made with a simple graham cracker crust, filled with creamy white chocolate mousse, and topped with cherry compote. The white chocolate mousse is perfectly sweet and pairs so well with the cherries.
Ingredients
Crust
- 180g (1 + 1/2 cups) graham cracker crumbs
- 2 tablespoons light brown sugar
- 85g (3/4 stick) unsalted butter
- a pinch of salt
- 1 teaspoon vanilla
White Chocolate Mousse
- 2.5 teaspoons gelatin powder
- 60g (1/4 cup) cold water
- 227g (8oz) white chocolate
- 480g (2 cups) heavy cream
Cherries
- 3/4 cup cherry compote
- Fresh cherries, optional
Instructions
STEP 1 – Make the Graham Cracker Crust
Using a food processor, pulse 12 graham crackers into fine crumbs. This should make about 1.5 cups (180g) of fine crumbs. Pour the crumbs into a medium mixing bowl, then add in the melted butter, sugar, and salt. Mix the mixture with a rubber spatula until well combined.
Transfer the graham cracker mixture into a tart pan. Firmly press it down into the bottom and up the sides of the tart pan. You can use the bottom of a drinking glass or measuring cup to pack it in. Freeze for about 10 minutes as you preheat the oven.
Bake for about 18 minutes at 350°F until golden brown. Remove from the oven and allow it to cool completely while you make the filling.
STEP 2 – Make the Cherry Compote
Make sure your cherries are clean. Put the cherries in a large bowl of cold water, gently rub the skins with your fingers, and rinse them in a colander under a running tap. Then, remove the cherry pits with a cherry pitter tool and cut them in half. Thaw the cherries slightly and cut them in half if you're using frozen cherries. No need to thaw them completely.
In a large saucepan, combine the cherries, fresh lemon juice, granulated sugar, and cornstarch. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 8 minutes until the cherries release their juices and they become thick and syrupy.
Remove the pan from the heat and pour the compote into a clean glass jar. Let it cool completely to room temperature, then cover with the jar's lid and refrigerate.
STEP 3 - Make the White Chocolate Mousse and Assemble
Pour cold water into a small bowl and sprinkle the gelatin powder over the water. Let the gelatin bloom for about 5 minutes.
In a medium saucepan, bring 1/2 cup (120g) of heavy cream to a gentle boil and stir in the gelatin until melted. Then, put chopped white chocolate into a large bowl, pour the hot heavy cream mixture over the white chocolate, and stir until melted completely. Let it cool to room temperature and keep stirring occasionally.
Whip the remaining heavy cream until stiff peaks form. Fold 1/2 cup of whipped cream into the white chocolate mixture then fold in the remaining whipped cream until well combined.
Reserve about 3/4 cup of the white chocolate mousse, then cover and keep it in the fridge until you're ready to decorate the tart.
Pour the remaining white chocolate mousse into the baked crust, spread evenly, and refrigerate for at least 2 hours. When you're ready to serve the tart, carefully remove the tart from the pan, and place it on your serving plate. Decorate the edge with the reserved white chocolate mousse with piping bag and tip, then spread the cherry compote on top and top with fresh cherries. Enjoy!
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Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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