White Chocolate Strawberry Tart
Yields: 9-inch tart
 
For the crust, you can use graham crackers instead of the biscuits. In that case, add to the crust mixture 3-4 tablespoons of granulated sugar. This helps in binding the ingredients together. I process the cookies in a food processor until they're finely ground to a powder. To make strawberry puree, process strawberries in a food processor until pureed, then strain through a fine mesh strainer to remove the seeds. I use it to get a filling that's pink in color, but you can leave it out if you prefer. I use a tart pan with removable bottom for all my tarts.
Ingredients
Crust:
  • 200 g (2 cups) finely ground digestive biscuits (read above for graham cracker crust)
  • 7 tablespoons (100 g/3.5 oz) unsalted butter, melted
White Chocolate Ganache Mousse Filling:
  • 115 g/4 oz (2/3 cup) coarsely chopped white chocolate
  • 2 tablespoons strawberry puree, optional
  • 1 cup (240 ml) heavy cream
Glaze:
  • ¾ cup strawberry jam
Garnish:
  • whipped cream
  • fresh strawberries
Instructions
  1. To make the crust: In a medium bowl, mix together crushed biscuits and melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 1 hour or in the freezer for 30 minutes to firm up before adding the filling.
  2. To make the filling: Melt chocolate over bain marie or in the microwave in 30-second intervals. White chocolate is very sensitive to heat and can separate so keep an eye on it. Add strawberry puree and mix until smooth and combined. Let cool slightly before adding to the whipped cream.
  3. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the chocolate mixture into the whipped cream, then fold in the other half. Pour mixture over chilled crust and freeze just until set, about 30 minutes (if you place it in the fridge instead of freezer, chill for longer, until set).
  4. To make the jam glaze: warm the jam in the microwave, then strain the mixture through a fine mesh strainer to remove the seeds. Gently spread or pour while it's still slightly warm and runny over the tart and tilt the pan to run the glaze all over the top until it touches the crust.
  5. Garnish with whipped cream and fresh strawberries, if you like.
  6. Tart will keep, covered well, for up to 5 days in the fridge.
Recipe by Pretty. Simple. Sweet. at https://prettysimplesweet.com/white-chocolate-strawberry-tart/