This show-stopping dessert has a light chocolate mousse topped with a sweet marshmallow-like meringue.
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Crust
1 (9-ounce) package chocolate wafer cookies, finely crushed
3 tablespoons sugar
1/2 cup Land O Lakes® Butter, melted
Mousse
1/2 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
8 ounces high-quality white chocolate baking bars, melted, cooled
1 teaspoon mint extract
8 drops green food color
2 cups Land O Lakes® Heavy Whipping Cream
1/3 cup sugar
Marshmallow Meringue
3 large Land O Lakes® Eggs (whites only), at room temperature
1/2 teaspoon vanilla extract
1 cup sugar
1/2 cup water
1 tablespoon light corn syrup
1/4 teaspoon sea salt
STEP 1
Heat oven to 350°F.
STEP 2
Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Bake 8 minutes. Cool completely.
STEP 3
Combine 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Slowly add melted chocolate, beating until smooth. Stir in mint extract and green food color; mix well.
STEP 4
Place whipping cream into another bowl; beat at high speed until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Gently stir whipping cream mixture into butter mixture. Spread mousse over cooled tart crust. Refrigerate 2 hours or until firm.
STEP 5
Beat egg whites and vanilla in bowl at low speed until fluffy; set aside.
STEP 6
Combine 1 cup sugar, water, corn syrup and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking 10-15 minutes, without stirring, until mixture reaches 238°F on candy thermometer.
STEP 7
Slowly pour hot sugar mixture into egg whites while beating on high, 3-5 minutes or until mixture is glossy, thick and forms fairly stiff peaks. Spread meringue over top of cooled mousse.
STEP 8
Heat oven to 425°F. Bake tart 3-6 minutes or until meringue is lightly browned. Cool completely in pan.
Using a stand mixer makes meringue preparation easy.
Meringue can also be browned by broiling 4 to 6 inches from heat, 45-60 seconds, or by using a kitchen torch.
Make this dessert ahead by preparing crust and mousse filling. Refrigerate. Prepare meringue just before guests arrive.
COLLECTION
Pretty pastels abound in this bouquet of springtime dessert recipes. Celebrate any occasion with these cakes, pies and desserts, alive with the flavors of chocolate, mint and fresh fruit.