Strawberry White Choc Mousse Pie


Never one to shy away from a tart…(you know that by now don't you?) the beautiful strawberries that are out and about at the moment just beckon to me; So another tart. No apologies…suck it up…its tough, but someone has to keep you going to the gym! You'll thank me…you will! (Oh, and Happy Birthday Number Four child…we thought of you as we ate this…missing you xx)

We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!


  • Pastry
  • 40 Grams raw sugar
  • 1 lemon, zest
  • Pinches coarse sea salt
  • 190 Grams flour
  • 100 Grams unsalted butter cubed BUY
  • 1 Teaspoon vanilla bean paste Heilala vanilla bean paste BUY
  • 1 large egg yolk
  • 15 Grams iced water
  • Mousse
  • 3 egg whites
  • Pinches cream of tartar
  • 360 Grams chilled cream
  • 1 Teaspoon vanilla bean paste Heilala vanilla bean paste BUY
  • 150 Grams chocolate white, in pieces BUY
  • Sauce
  • 500 Grams strawberries
  • 20 Grams fresh lemon juice
  • 30 Grams sugar





Place sugar, zest and salt into Thermomix bowl and mill 10 sec/speed 10.


Add flour, butter and VBP and blend 4 sec/speed 8.


Add egg yolk and water and blend 10 sec/speed 8.


Push dough into a disc on floured Silpat mat and roll out into large circle. Line a flan tin with removable base with pastry and place into freezer for 30 minutes.


Preheat oven to 200°C. Blind bake pastry case for 20 minutes. Remove beads and cook a further 10 minutes.






Insert butterfly into Thermomix bowl. Place egg whites and cream of tartar into Thermomix bowl and whip 5 min/60°C/speed 3. Remove whites from bowl and set aside in a large bowl.


Place cream and VBP into Thermomix bowl and whip 20-30 sec/speed 4 or until soft peaks form. Remove butterfly and add cream to egg whites, leaving approximately 60g whipped cream in the base of the Thermomix bowl. Add chocolate to the Thermomix bowl and melt 5 min/50°C/speed 1. Scrape down sides of bowl and incorporate gently for a few seconds.


Cool chocolate slightly before folding egg whites, cream and chocolate together in large bowl by hand.


Spread into baked pastry case and refrigerate for 2 hours.


Strawberry Sauce;


Place 200g strawberries, lemon juice and sugar into Thermomix bowl and cook 7 min/70°C/speed 1. Blend 30 sec/speed 7. Push through strainer to remove seeds.


Slice remaining strawberries and arrange on top of mousse filling. Drizzle with the Strawberry sauce.


Chill until service.

More Sweets

That's all the recipes!

No more recipes to load