In honor of the season chef Dillon from the Sail Loft Restaurant in Padanaram created a delicious White Chocolate Mousse Tart with blueberry's and strawberry's.  This is a refreshing dessert that your family and friends will love.

Cream cheese tart shell recipe




3 ounces cream cheese, softened

1/2 c butter, softened

1 c all purpose flour


step 1) 2 days before serving.

Blend cream cheese and butter. Stir in flour. Cover and chill overnight.


step 2)  Preheat oven to 325 F


step 3)  Press dough into a 10 inch pie pan or tart pan and bake for approx 20 to 25 minutes or untill golden brown. set aside to cool.




Mousse Recipe



1 1/2 c heavy cream

5 ounces white chocolate ( chopped )

1/2 c egg whites (from approx 4 eggs)

2T sugar


step 1)  2 days before serving.

Place heavy cream in sauce pan and bring to just the start of a boil and remove from heat.

Place chopped white chocolate into a bowl and pour hot heavy cream over the white chocolate, whisk until melted and smooth, strain into another bowl. cover and refrigerate overnight.


step 2)  The next day.

Remove the white chocolate mixture from the fridge and using a mixer with a whisk attachment whip it until it forms light and fluffy peaks and return to fridge.


step 3)  In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff about 30 seconds more.


step 4)  Gently fold the egg white mixture into the white chocolate mixture. cover and place back in fridge.


step 5) Gently fill tart shell with white chocolate mousse.



Berry Recipe:



1 qt fresh local blueberries

1 qt fresh local raspberries

4T sugar


Place berries in a bowl and sprinkle with Sugar gently mix, cover and set in fridge for at least an hour.


Cut the tart place a slice on your favorite dish and spoon over the berries and juice.


This dessert will become a Fourth of July staple every year.