This no-bake white chocolate strawberry tart is an easy yet impressive dessert to make on special occasions. It’s made of a cookie crust and white chocolate mousse filling, and topped with strawberry jam for a shiny glaze.
It’s February! and that means Valentine’s Day! I know, I’m such a girl. I like hearts, roses, and anything pink, so no wonder why I like Valentine’s Day day so much. Today’s recipe is all about easy, quick but super impressive white chocolate and strawberry goodness. It’s sweet, flavorful, and tastes amazing. No baking is involved!
Last week I met with my sweet friend Natalie from Lil’ Cookie blog. We wanted to make a beautiful, red dessert that’s also quick and easy to make, and I really liked the result. Not only is it really pretty, but you can’t go wrong with the flavor here. It’s basically cookies, white chocolate, whipped cream, and your favorite jam.
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This white chocolate and strawberry tart consist of 3 layers:
Quick to make cookie crust. You can use graham crackers, shortbread cookies or digestive biscuits. When using sweet cookies there’s no need to add sugar, but if you’re using graham crackers – add 2-4 tablespoon sugar, to taste. The tart is quite sweet, so it’s ok if the bottom isn’t too sweet.
White chocolate mousse filling. At first we wanted to make a white chocolate ganache, but decided that the flavor and texture of a mousse filling complement the sweet jam better. You’ll need to melt white chocolate gently because it’s very sensitive to heat and can burn or seperate. I suggest the bain-marie method, instead of melting in the microwave.
Using strawberry jam to glaze the cake. Isn’t it a great idea? So easy and simple, and it creates a shiny topping. It’s better to use a thick jam, rather than a runny one, so it would set beautifully. You want a smooth, seedless topping, so you need to warm the jam in the microwave, then strain the mixture through a fine mesh strainer to remove the seeds. Gently spread it over the mousse 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.
Tips and Substitutions!
- Use raspberries instead of strawberries. Use raspberry puree for the filling and raspberry jam for the topping.
- I added strawberry puree to the filling to make it pink in color, but the taste is subtle, and the white chocolate mousse is just as delicious without it, so you can leave it out if you prefer.
- I use a cookie crust for a no-bake dessert, but you can use my sweet tart crust (and prebake it) instead.
White Chocolate Strawberry Tart
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 (⅔ 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
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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.
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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.
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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).
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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.
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Garnish with whipped cream and fresh strawberries, if you like.
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Tart will keep, covered well, for up to 5 days in the fridge.
Natalie says
I had so much fun baking with you! We should definitely do this again ♥
Shiran says
Me too! Can’t wait to meet again!!