If you follow my blog over the past year, you probably already know that one of my favorite fruits is strawberry. Fresh strawberries are one of the things I like best in the winter (here, strawberries are a winter fruit), and I look forward to eat them every season. They are red and beautiful, perfect for making beautiful desserts, sweet and most importantly – delicious! It’s a little unbelievable that I once did not like strawberries!
This next recipe was made in collaboration with the wonderful Shiran from Pretty Simple Sweet as a Valentine’s Day dessert. It was clear to us that a celebration of love required red dessert, and this is how we thought of making this tart. This white chocolate strawberry tart is made of crispy no-bake crust filled with luscious white chocolate and strawberry cream, glazed with strawberry jam and decorated with whipped cream and fresh strawberries.
It is a very impressive tart – festive and perfect for special occasions, and also really easy to make and requires no baking. This is just the kind of recipes that are fun to come back to each time and again, and also wonderful for light winter hosting.
White Chocolate Strawberry Tart
For the crust:
- 200 grams plain vanilla biscuits or Graham Crackers
- 100 grams (1 stick) melted butter
For white chocolate and strawberry cream:
- 100 grams white chocolate
- 30 grams (2 tbsp.) strawberry puree
- 250 ml. (1 cup) cold whipping cream
For the glaze:
- 200-250 grams (4 heaping tablespoons) smooth strawberry jam
For the whipped cream:
- 175 ml. (3/4 cup) cold whipping cream
- 1 tbsp. sugar powder
- Fresh strawberries cut into quarters
Crust: in a food processor, grind the biscuits into thin powder.
Add in the melted butter and mix until combined. The mixture should resemble wet sand in texture.
Pour the crumbs into a greased tart pan and press firmly to the base and sides to form a crust.
Freeze the crust for about 30 minutes.
White chocolate and strawberry cream: put the chocolate and strawberry puree in a bowl.
Dissolve in the microwave or over double-boiler until fully melted and smooth.
Whip the cream with an electric mixer until firm and stable.
Add 2-3 tablespoons of the whipped cream into the melted chocolate mixture and mix well until combined.
Add the chocolate mixture into the rest of the whipped cream and fold gently until a uniform white chocolate and strawberry cream is formed.
Pour the cream into the frozen crust and spread in a uniform layer. Freeze.
Glaze: place the jam in a small bowl and heat a little in the microwave until it softens.
Drain the jam so it’s perfectly smooth.
Pour the smooth jam over the white chocolate and strawberry cream layer and tilt the pan so that the jam covers the top of the tart. Freeze.
Whipped cream: in a mixer bowl whip cream and powdered sugar until you get a very firm and stable whipped cream.
Transfer the whipped cream into a piping bag fitted with a 2 cm serrated piping tip and drizzle dense mounds of cream at the top of the tart.
Decorate with strawberries and serve.
- Keep the strawberry tart in the refrigerator for 5-6 days.
- Instead of strawberries you can use raspberries, cherries or any other berries you like.
- Strawberry puree can be store-bought or prepared at home – simply grind strawberries into a puree, strain and use the filtered mass.
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