White Chocolate Mousse Tartlets

This picture does not do these justice--they are amazingly delicious and very pretty! I like to serve them for parties, and showers in the Spring and Summer. I prefer to use only berries on top--blueberries, strawberries and raspberries--but when I made these in February( for that class Brittany and I taught) good berries were hard to find. They are really easy too--especially if you make the little tartlet crusts the day before. The mousse is surprisingly simple to make and so perfect combined with fresh berries!!

White Chocolate Mousse Tartlets
Melanie Christensen

1 box pie shell pastry-or prepare your favorite recipe
3.5 oz white chocolate squares (three and a half 1-oz squares)
1 ¼ cups half and half
1 cup heavy cream
1 tsp vanilla extract
1 3.4 oz pkg instant vanilla pudding mix

1. Press your pastry into tartlet molds. Cut off extra. Put on baking sheet and bake for 8-12 minutes at 400. Watch closely - should be golden. Remove from oven. Allow to cool and remove from molds.

2. In a microwave safe bowl, microwave white chocolate, ¾ cup half and half on high 1 ½ minutes, to simmer. Let sit 1 minute; whisk. Transfer to chilled bowl. Chill 45 minutes. Add remaining half and half, the cream, and vanilla pudding. Beat until stiff. Spoon into cooled tartlets. Decorate with assorted berries and fruits.