Recipes and Tips
Recipes and Tips

Recipes and Tips

Established in 1969
Established in 1969

Sencor was founded in Japan in 1969. Today, SENCOR supplies more than 1,000 types of products in six assortment groups to more than 25 countries worldwide.

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White chocolate mousse with fresh strawberries and mint leaves.

Spring is a great time to look for the best cake recipes to share with friends and family. One sweet hit in the world of homemade cakes is white chocolate mousse tart. It’s a delicious alternative to traditional cakes and desserts. And it’s easy to make with a Sencor stand mixer with a planetary kneading system.
Servings: 8
Preparation time: 120 minutes +


•  1.5 cups of flour
•  7 tbsp. butter
•  ½ cup of powdered sugar
•  4 tbsp. water
•  pinch of salt


•  1½ cups 30% cream
•  5¼ oz. white chocolate
•  10½ oz. fresh strawberries
   (or other seasonal fruit)


Crust: Put flour, icing sugar and a pinch of salt into a mixing bowl, and mix. Chop chilled butter into pieces and add to the remaining ingredients. Mix for about 1 minute until the mixture looks like coarse breadcrumbs. Add 4 tbsp. of water, mix a few times until ingredients are combined. Form a ball of dough, wrap in plastic wrap and refrigerate for at least one hour.
Put the chilled crust on a floured baking board and roll to a shape that will fit a baking tray.
 Grease baking tray with butter. Roll the crust with a floured rolling pin, move above the baking tray and roll it out. Adjust the excess crust to the edges of the baking tray. (If there is more excess crust, use the rolling pin so that the excess will be cut easily at the edge of the tray.) Refrigerate for another 30 minutes. After refrigerating, wrap the crust in aluminum foil, and weigh it down with beans or pie weights.
 Bake for about 12 minutes at 350°F, with the pie weights still on it. Then remove the pie weights and bake for another 10-12 minutes. Set aside to cool..

Mousse: In a double boiler, slowly melt the white chocolate in a small amount of cream (1/3 cup) until it is of uniform consistency. Put the remaining cream into a stand mixer and whisk until heavy. Slowly add the cooled white chocolate to the whipped cream and stir carefully.

Chop washed and dried strawberries into 1/8- to 1/4-inch slices.

Evenly spread chilled white chocolate mousse on the baked and cooled crust. Refrigerate the tart for at least one hour. Decorate the chilled tart with strawberries; start from the edges and go inward.