Decadent White Chocolate & Raspberry Mousse Tart Recipe with Callebaut White Chocolate Callets

Indulge your senses in a luxurious dessert that perfectly balances smooth, creamy white chocolate with the bright, tangy sweetness of raspberries. This White Chocolate & Raspberry Mousse Tart, made using Callebaut White Chocolate Callets, delivers a melt-in-your-mouth experience that feels straight out of a professional patisserie.

Crafted from premium Belgian couverture chocolate, Callebaut White Chocolate Callets offer a silky texture, gentle vanilla aroma, and a beautifully balanced sweetness that elevates any dessert. Their excellent melting quality makes them ideal for mousses, ganaches, glazes, and rich chocolate fillings.

This recipe transforms simple ingredients into an elegant masterpiece a buttery biscuit base topped with a light, creamy white chocolate mousse and juicy bursts of raspberry. Whether served at a dinner party, festive celebration, or romantic occasion, this tart guarantees to leave a lasting impression.

Why This Recipe Works

• Professional quality: Callebaut callets ensure a glossy, velvety texture that sets beautifully.

• Perfect flavour balance: The creamy sweetness of white chocolate pairs beautifully with the tart freshness of raspberries.

• Simple yet elegant: Achieves patisserie-style results with easy-to-follow steps.

• Versatile and customizable: Ideal for experimenting with different fruits, nuts, or glazes.

Ingredients

For a 9-inch tart (serves 8–10):

• 300 g Callebaut White Chocolate Callets

• 250 ml double cream

• 3 large egg yolks

• 40 g caster sugar

• 200 g digestive biscuits

• 90 g unsalted butter (melted)

• 150 g fresh raspberries (plus extra for decoration)

• ½ tsp vanilla extract

• Pinch of sea salt (optional)

Method

1. Prepare the base
Crush the biscuits until fine and mix with melted butter. Press into a tart tin to form a smooth, even crust. Chill for 20 minutes to set.

2. Melt the chocolate
Place the Callebaut White Chocolate Callets in a heatproof bowl and melt gently over simmering water or in short microwave bursts, stirring until smooth and glossy.

3. Create the mousse
Warm the cream in a saucepan (do not boil). Whisk egg yolks and sugar until pale, then slowly pour in the warm cream while whisking. Return to the heat and cook until slightly thickened.
Pour the mixture over the melted white chocolate and stir until silky. Add vanilla extract and a pinch of salt for depth of flavour.

4. Assemble the tart
Pour the mousse into the chilled crust, scatter the raspberries evenly, and smooth the surface.

5. Chill and serve
Refrigerate for at least 4 hours, or overnight for best texture. Garnish with extra raspberries and a drizzle of melted white chocolate before serving.

This White Chocolate & Raspberry Mousse Tart captures everything a dessert lover dreams of smooth, creamy chocolate, light mousse texture, and vibrant fruit flavour. Using Callebaut White Chocolate Callets ensures an indulgent taste and professional-grade finish every single time. Simple, elegant, and irresistibly delicious, this tart is the ultimate show-stopping dessert for any occasion.

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