Recipe information
Yield
Makes 2 dozen
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out dough 1/8 inch thick. Line twenty-four 3 3/4-by-1 3/4-inch rectangular tart pans, rerolling scraps as needed. Pierce bottoms of shells all over with a fork. Transfer pans to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
Step 2
Meanwhile, preheat oven to 350°F. Bake shells until dry, 15 to 18 minutes. Let cool completely on a wire rack.
Step 3
In a small bowl, sprinkle gelatin over the ice water. Let soften about 5 minutes. Meanwhile, in a small saucepan, bring 1/2 cup cream to a boil. Remove from heat. Add softened gelatin, stirring for 30 seconds to dissolve completely.
Step 4
Put the white chocolate in the bowl of a food processor. With machine running, pour in softened gelatin mixture; process until smooth. Transfer to a medium bowl. Cover, and refrigerate until mixture is almost the consistency of pudding, about 15 minutes; stir until smooth.
Step 5
In a medium chilled bowl, whisk remaining 3/4 cup cream just until stiff peaks form. Fold into white chocolate mixture until combined.
Step 6
Put mousse in a pastry bag fitted with a 5/16-inch star tip (#22). Pipe into cooled tart shells.
