Introduction

These Jasmine Honey Mousse Tarts are a delicate and elegant dessert perfect for any occasion. Combining the fragrant aroma of jasmine tea with the natural sweetness of honey creates a light mousse nestled in a crisp tart shell. They’re sure to impress your guests and satisfy your sweet tooth.

Five small tartlets are arranged on a long white plate with scalloped edges, each tartlet filled with a smooth, pale yellow custard layer topped with small clusters of white crumbly cheese. At the top of the plate sits a small glass jar filled with golden honey, next to a silver spoon resting on the side. The entire setup is placed on a white marbled surface, with soft natural light highlighting the creamy texture of the custard and the delicate crumbles on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g all-purpose flour
50g unsalted butter, cold
30g powdered sugar
1 large egg yolk
1 cup jasmine tea
2 teaspoons gelatin (powdered)
300ml heavy cream
50g honey
Edible flowers for garnish (optional)

Instructions

Step 1: Prepare the tart shells by combining flour, cold butter, powdered sugar, and egg yolk to make a pastry dough. Roll out the dough and press it into tart molds. Bake in a preheated oven until the shells are golden brown. Allow them to cool completely before filling.
Step 2: Brew 1 cup of jasmine tea and let it steep for about 10 minutes. In a bowl, sprinkle the gelatin over the warm tea and let it bloom, ensuring the gelatin dissolves fully.
Step 3: Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the jasmine tea-gelatin mixture, creating a smooth mousse.
Step 4: Fill the cooled tart shells with the jasmine mousse. Place the filled tarts in the refrigerator and chill until the mousse sets firmly.
Step 5: To make the honey gelée, mix the honey with gelatin and warm gently until the gelatin dissolves. Allow it to set slightly then carefully pour a thin layer over the chilled mousse in each tart.
Step 6: Return the tarts to the refrigerator and chill for an additional hour until the honey gelée is firm.
Step 7: Before serving, garnish with finely crushed edible flowers or an extra drizzle of honey if desired for a beautiful finishing touch.

Tips & Variations

Use good quality jasmine tea bags or loose leaf for the best aroma and flavor in your mousse.
If you prefer a stronger honey flavor, increase the honey in the gelée slightly or drizzle extra honey on top before serving.
For a dairy-free version, substitute heavy cream with coconut cream and ensure gelatin is replaced with a vegan alternative like agar-agar.
Chill the tart shells thoroughly before filling to keep them crisp and prevent sogginess.

Storage

Store the finished tarts in the refrigerator, covered, for up to 2 days. They are best enjoyed fresh but can be kept chilled to maintain the mousse texture. To serve, remove from the fridge and let sit at room temperature for about 10 minutes for the best flavor and texture. Avoid freezing as it can affect the mousse consistency.

How to Serve

There are five small tarts on a white long plate sitting on a white marbled surface. Each tart has a light brown crust with a smooth, pale yellow filling that looks creamy. On top of each tart, there are small white crumbs arranged loosely. At the top of the plate, there is a small glass jar filled with golden honey and a silver spoon beside it. The overall look is clean and simple with soft lighting highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, you can bake the tart shells a day in advance. Keep them stored in an airtight container at room temperature to maintain their crispness before filling.

What if I don’t have edible flowers for garnish?

If you don’t have edible flowers, you can garnish with a light drizzle of honey, a sprinkle of finely chopped nuts, or simply serve the tarts plain. The flavor remains delicious either way.