Raspberry and White Chocolate Mousse Tart

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 cup granulated sugar
• 2 cups fresh raspberries
• 8 ounces high-quality white chocolate, finely chopped
• 1/4 cup heavy cream
• 2 large egg whites
• Confectioners' sugar, for dusting

Instructions

Make the Pastry Crust

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch. Transfer the pastry to the prepared baking sheet.
3. Trim the edges of the pastry to a uniform rectangle, about 12 inches wide and 16 inches long.
4. Prick the pastry all over with a fork to prevent it from bubbling up during baking.
5. Bake the pastry for 15-20 minutes, or until golden brown.

Make the Raspberry and White Chocolate Mousse

1. In a medium bowl, whisk together the granulated sugar and egg whites until stiff peaks form.
2. In a separate bowl, whip the heavy cream until it forms stiff peaks. Set aside.
3. In a blender or food processor, puree the fresh raspberries until smooth.
4. In a separate blender or food processor, melt the white chocolate in 10-second increments, stirring between each interval, until smooth.
5. Fold the whipped cream into the melted white chocolate until well combined.

Assemble and Chill the Tart

1. Once the pastry crust has cooled completely, spread the raspberry puree over the bottom of the tart shell.
2. Top the raspberry layer with the white chocolate mousse mixture.
3. Refrigerate the tart for at least 4 hours or overnight to allow the flavors to meld.

Serve

• Dust the tart with confectioners' sugar before serving.
• Slice and serve chilled, garnished with additional fresh raspberries if desired.