White Chocolate Strawberry Tart

I feel like white chocolate is an underestimated ingredient. Many people choose to work with milk and dark chocolate and to be honest so do I. Recently I was doing 'chocolate inventory' (as in, I was looking for more chocolate to eat!) and I realised that I had lots of white chocolate in the cupboard and I thought I would show you all a quick and simple dessert recipe. Perfect for the Sumer months, because it's so hot, you don't want to turn on the oven, even for a second. So this recipe was a must. When I told my husband about this no bake white chocolate strawberry tart, he was over the moon. So obviously I had to get to work right away.

White Chocolate Strawberry Tart

As we all know, white chocolate and strawberry are classic flavours that go together so well and taste amazing. The sweet taste of white chocolate really compliments the sweet and tart of the freshness in the berries. Like a little party in your mouth. Need I say more?

This recipe is super easy and serves 12 people. It is perfect for fancy dinners because when you serve it, it looks like it took you forever to make. But you don't need to tell anyone it took you less time to put this together than it takes for you to go out and pick something up for dessert. So let's get started...

White Chocolate and Strawberry Tart

Preparation Time 30 minutes

Cook Time 20 minutes

Chill Time 3-4 hours

Serves 12

Ingredients

Base

300 grams digestive biscuits

150 grams butter- melted

Strawberry Coulis

100 grams strawberries

1 tablespoon sugar

2 tablespoons water

White Chocolate Filling

600 grams white chocolate- chopped up

250 ml heavy cream

25 grams butter

White Chocolate and Strawberry Tart

Instructions

1. Process the biscuits in the food processor until fine crumbs. Add the melted butter and blend again. The mixture will resemble wet sand. Press the mixture into a 23 cm loses bottom tart pan.

2. To make the strawberry coulis: Combine the strawberries, sugar and water in a small saucepan. Place it on a medium heat and Cook it for around 3-4 minutes. Blend this into a liquid and pass it through a sieve. Discard the seeds and set the coulis aside to cool.

3. To make the filling: combine the butter and white chocolate in a. bowl. Heat the cream to a simmer, do not let it boil. Pour the cream over the chocolate and cover with a plate. Let it sit for 5 minutes. Mix until smooth.

4. Pour the white chocolate ganache over the tart base. Add half of the coulis in dollops over the white chocolate ganache. Using a knife to swirl the mixture. Don't make too many swirls in the top of the tart.

5. Set in the fridge for 3-4 hours.

6. To serve: Remove the tart from the tin by pushing the bottom of the tart case up. The side should fall away. Place it in a plate.

7. Slice and serve with additional strawberry coulis.

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