Ingredients
Equipment
Method
Preparation Steps
- In a mixing bowl, combine graham cracker crumbs with melted unsalted butter, stirring until fully integrated. Press the mixture into tartlet pans and refrigerate for at least 20 minutes.
- Set up a double boiler and melt the white chocolate by stirring frequently until smooth, about 5-7 minutes. Cool slightly before using.
- Whip the heavy whipping cream in a chilled bowl until soft peaks form, about 3-4 minutes. Avoid overwhipping.
- In another bowl, beat softened cream cheese and powdered sugar until smooth. Fold in cooled white chocolate, then gently incorporate whipped cream in thirds.
- Fill each tartlet crust with the mousse, leveling off at the top. Use a piping bag for decorative swirls if desired.
- Chill the filled tartlets in the refrigerator for at least 1 hour. Garnish with fresh raspberries, caramel sauce, and edible flowers before serving.
Nutrition
Notes
Use high-quality ingredients for the best flavor. Chill well after filling for optimal texture.
