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White Chocolate Strawberry Tart

Servings 24 cm round tart pan
Author Natalie


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

For decoration:

  • Fresh strawberries cut into quarters


  1. Crust: in a food processor, grind the biscuits into thin powder.
  2. Add in the melted butter and mix until combined. The mixture should resemble wet sand in texture.
  3. Pour the crumbs into a greased tart pan and press firmly to the base and sides to form a crust.
  4. Freeze the crust for about 30 minutes.
  5. White chocolate and strawberry cream: put the chocolate and strawberry puree in a bowl.
  6. Dissolve in the microwave or over double-boiler until fully melted and smooth.
  7. Whip the cream with an electric mixer until firm and stable.
  8. Add 2-3 tablespoons of the whipped cream into the melted chocolate mixture and mix well until combined.
  9. Add the chocolate mixture into the rest of the whipped cream and fold gently until a uniform white chocolate and strawberry cream is formed.
  10. Pour the cream into the frozen crust and spread in a uniform layer. Freeze.
  11. Glaze: place the jam in a small bowl and heat a little in the microwave until it softens.
  12. Drain the jam so it’s perfectly smooth.
  13. 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.
  14. Whipped cream: in a mixer bowl whip cream and powdered sugar until you get a very firm and stable whipped cream.
  15. 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.
  16. Decorate with strawberries and serve.

Recipe Notes

  • 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.