White Chocolate Mousse Tarts - flour

Method

• On a lightly floured surface, roll out dough 1/8 inch thick.
• Line twenty-four 3 3/4-by-1 3/4-inch rectangular tart pans, rerolling scraps as needed.
• Pierce bottoms of shells all over with a fork.
• Transfer pans to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
• Meanwhile, preheat oven to 350F.
• Bake shells until dry, 15 to 18 minutes.
• Let cool completely on a wire rack.
• In a small bowl, sprinkle gelatin over the ice water.
• Let soften about 5 minutes.
• Meanwhile, in a small saucepan, bring 1/2 cup cream to a boil.
• Remove from heat.
• Add softened gelatin, stirring for 30 seconds to dissolve completely.
• Put the white chocolate in the bowl of a food processor.
• With machine running, pour in softened gelatin mixture; process until smooth.
• Transfer to a medium bowl.
• Cover, and refrigerate until mixture is almost the consistency of pudding, about 15 minutes; stir until smooth.
• In a medium chilled bowl, whisk remaining 3/4 cup cream just until stiff peaks form.
• Fold into white chocolate mixture until combined.
• Put mousse in a pastry bag fitted with a 5/16-inch star tip (#22).
• Pipe into cooled tart shells.