Pistachio and White Chocolate Mousse Tartlets

Pistachio and White Chocolate Mousse Tartlets
75 min.
30
73kcal

Suggestions


Indulge in the delightful combination of flavors and textures with our Pistachio and White Chocolate Mousse Tartlets. Perfect for any occasion, these elegant little treats are sure to impress your guests and tantalize their taste buds. With a creamy white chocolate mousse infused with a hint of orange liqueur, each bite is a luxurious experience that melts in your mouth.

The crunchy mini fillo shells provide a delightful contrast to the smooth mousse, while the finely chopped pistachio nuts add a nutty richness that elevates the dessert to new heights. Topped with fresh raspberries, these tartlets not only taste divine but also look stunning on any dessert table, making them an ideal choice for antipasti, starters, or even as a sophisticated snack.

With a preparation time of just 75 minutes, you can easily whip up a batch of 30 servings, making them perfect for gatherings, parties, or special celebrations. Each tartlet is a mere 73 calories, allowing you to indulge without the guilt. Whether you're a seasoned chef or a novice in the kitchen, this recipe is simple to follow and guarantees a show-stopping dessert that will leave everyone asking for seconds. Treat yourself and your loved ones to these exquisite Pistachio and White Chocolate Mousse Tartlets—you won’t regret it!

Ingredients

  • oz chocolate white coarsely chopped
  • 4.2 oz athens phyllo shells frozen mini thawed (30 shells total)
  • tablespoons pear liqueur orange-flavored
  • 0.3 cup pistachios finely chopped
  • oz raspberries fresh
  • cup whipping cream 

Equipment

  • bowl
  • sauce pan
  • hand mixer
  • ziploc bags

Directions

  1. In 1-quart saucepan, heat whipping cream just to boiling.
  2. Place white chocolate in small metal bowl.
  3. Pour hot cream over chocolate; stir until smooth. Stir in liqueur. Refrigerate about 1 hour, stirring occasionally, until very cold.
  4. In large bowl, beat cold chocolate mixture with electric mixer on medium speed about 1 minute or until mixture begins to thicken, then on high speed until stiff peaks form. (If mixture will not beat into stiff peaks, it is not cold enough.) Continue with recipe, or store in refrigerator up to 4 hours before making tartlets.
  5. Just before serving, spoon mousse into gallon-size food-storage plastic bag; seal bag.
  6. Cut 1/2-inch tip off bottom corner of bag; evenly pipe mousse into each fillo shell.
  7. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store covered in refrigerator.

Nutrition Facts

Calories73kcal
Protein6.77%
Fat61.3%
Carbs31.93%

Properties

Glycemic Index
3.8
Glycemic Load
1.67
Inflammation Score
-1
Nutrition Score
1.1443478322547%

Flavonoids

Cyanidin
2.67mg
Petunidin
0.02mg
Delphinidin
0.07mg
Malvidin
0.01mg
Pelargonidin
0.06mg
Peonidin
0.01mg
Catechin
0.11mg
Epigallocatechin
0.05mg
Epicatechin
0.21mg
Epigallocatechin 3-gallate
0.03mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:73.45kcal
3.67%
Fat:5.13g
7.89%
Saturated Fat:2.62g
16.35%
Carbohydrates:6.01g
2%
Net Carbohydrates:5.53g
2.01%
Sugar:3.17g
3.53%
Cholesterol:9.76mg
3.25%
Sodium:13.87mg
0.6%
Alcohol:0.4g
100%
Alcohol %:2.16%
100%
Protein:1.27g
2.55%
Manganese:0.05mg
2.53%
Vitamin A:123.88IU
2.48%
Vitamin C:1.61mg
1.95%
Fiber:0.48g
1.93%
Phosphorus:17.92mg
1.79%
Vitamin B2:0.03mg
1.73%
Calcium:15.25mg
1.53%
Vitamin B6:0.03mg
1.27%
Vitamin E:0.18mg
1.21%
Copper:0.02mg
1.08%
Potassium:37.42mg
1.07%