White Chocolate Strawberry Tart | Easy No Bake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white chocolate

🥗Healthier: sugar-free white chocolate

💰Cheaper: milk chocolate

Sugar-free options reduce calories, while milk chocolate is more affordable.

shortcrust pastry

🥗Healthier: oat crust

💰Cheaper: store-bought pastry

Oat crust is gluten-free and healthier, while store-bought saves time.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is plant-based, while cornstarch is a cheaper thickening agent.

Crush 150 g of digestive biscuits until they resemble wet sand.

Add 75 g of melted butter to the crushed biscuits and mix until combined.

Pour the biscuit mixture into a tart tin with an easy removable base, pressing it into the edges and bottom.

Refrigerate the tart base until ready to fill.

In a saucepan, combine 100 g of strawberries, 1 tbsp of water, and 2 tbsp of sugar. Cook on high heat for 4-5 minutes until the strawberries break down and the mixture thickens.

Puree the strawberry mixture in a food processor or blender until smooth, then strain through a sieve to remove seeds and set aside to cool.

Chop 300 g of white chocolate into small pieces and add to a bowl with 12 g of butter and 125 mL of heavy cream.

Heat the mixture in the microwave in 20-second bursts until smooth, or alternatively, heat the cream in a saucepan until simmering, then pour over the chocolate and butter, cover, and let sit for 5 minutes before mixing until smooth.

Remove the tart base from the fridge and pour the white chocolate filling into it, lightly shaking to release air bubbles.

Dollop some of the cooled strawberry mixture over the filling and use a toothpick to create swirls in the filling, being careful not to overdo it.

Refrigerate the tart for 3-4 hours to set, then slice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens