You don’t need an oven for this no-bake white chocolate strawberry tart. Made with a chilled butter and cracker crust, this is perfect for summer. Especially when strawberries are in season, as they shine on this tart.
Summer baking is somewhat an oxymoron. I admit I do bake during the summer, but I try to avoid it. When the heat is bad, it’s the last thing on my mind. It’s why I love no bake desserts like this strawberry tart with white chocolate.
The shell is made with cookie crumbs. I love cookie crusts, they’re so easy to put together and always taste good. You can also use pretzels or vanilla wafers. Any plain cookie would work. Even chocolate crumbs.
The white chocolate filing is super simple. Only a mix of whipped cream and velvety white chocolate. It’s sweet enough that you almost don’t need to add sugar to anything else.
And the strawberries really shine in this white chocolate strawberry tart, as I use plenty. They are so refreshing and moist, just gently coated with lemon juice and sugar; the two things that make them stay pretty for days.
More summer dessert recipes to explore
- Strawberry mascarpone cups (Another no bake deesert using strawberries and fluffy mascarpone.)
- Peaches in wine (A nostalgic recipes with ripe peaches, wine and ice cream.)
- Italian peach cookies with ricotta (An absolute stunner! People rave about this recipe all the time.)
Recipe
No bake white chocolate strawberry tart
Ingredients
- 9 oz graham crackers or other digestive cookies
- 8 tablespoons unsalted butter melted
- 1/4 teaspoon salt
- 7 oz white chocolate roughly chopped
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla bean paste
- 14 oz strawberries cleaned and hulled
- 1/2 lemon juiced
- 2 tablespoons white granulated sugar
Instructions
- To make the crust, pulse cookies in a food processor until they resemble fine crumbs. Whisk in melted butter and salt, until the crumbs resemble wet sand.
- Transfer the crumbs to a 9-inch pie plate with removable bottom. Press the crumbs down the bottom of the pan and up the sides either with a spoon or preferably something that has a flat surface. Make sure they're really packed.
- Chill the crust in the refrigerator for an hour or overnight.
- Meanwhile prepare the filling
- In a heatproof bowl set over a saucepan of simmering water, melt the chocolate. Stir occasionally. When melted, transfer the bowl to the counter and let cool to room temperature.
- Beat cream with vanilla until light-to-medium peaks form. Add melted chocolate and whisk until incorporated on low speed.
- Pour the mixture into the crust and smooth it with a spatula, making it as even as possible. Chill for 2-3 hours or overnight.
- hull the strawberries and slice them in half. Transfer them to a shallow plate, sprinkle with lemon juice and sugar. Let sit for about 20 minutes.
- Top the tart with the strawberries, slice and serve.
Yum! This is totally perfect for me because with the hot summer months, my apartment just gets SO HOT every time I try to bake or use the stove. I’m forced to cook most everything in the early am so that I can shower afterwards. Yeah, it gets pretty sticky and gross.
All this being said, this recipe looks right up my ally right now!
I can totally relate!
I’m glad you like the recipe. 🙂