No bake white chocolate strawberry tart

no bake white chocolate strawberry tart

This juicy tart is a perfect choice for the summer, or any season.
Recipe makes one 23-cm (9-inch) tart, that can serve up to 8 people.



The crust

  • 265g (about 9 oz) crunchy cookies (like Grancereale) or digestives or graham crackers
  • 90100g (almost 1 stick or 7 TBSPs) unsalted butter, melted
  • 1/4 tsp salt


  • 300ml (1 1/4 cups) heavy cream
  • 200g (7 oz) white chocolate, broken into pieces
  • 1 tsp vanilla paste
  • 400g (14 oz) strawberries
  • juice from 1/2 small lemon
  • 12 TBSPs white granulated sugar


  1. First make the crust.
    In a small heatproof bowl, melt the butter and salt in the microwave. Cool for a few minutes.
  2. In a food processor pulse the cookies until they resemble fine crumbs.
  3. Transfer 2/3 of butter to the crumbs and pulse until combined. Add the rest of the butter if needed, just enough for the crumbs to stick together.
  4. Transfer to a 9-inch tart pan (the kind with removable bottom).
  5. Press the crumbs down to the bottom of the pan and up the sides either with a spoon or preferably something that has a flat surface – like a cap from your olive oil bottle or a flat measuring cup.
  6. Chill the crust in the fridge for an hour or more.
  7. 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.
  8. Whip the cream with vanilla in your food processor (or mixer). Beat until soft peaks form.
  9. Add the chilled melted chocolate and whisk until incorporated on low speed. (If your mixer is a super machine and still very fast on its lowest setting, whisk by hand so that you don’t overmix the cream.)
  10. Pour the mixture into the crust and smooth it with a spatula, making it as even as possible. Chill for 3-4 hours or more.
  11. Add the strawberries before serving (or a few hours prior to that.)
  12. For the strawberries, cut away the stems and halve them (unless they’re really tiny). Transfer them to a shallow plate, sprinkle with lemon juice and sugar. Let sit for about 20 minutes.
  13. Top the tart with the strawberries and chill until serving time.


This tart is best eaten fresh but is still pretty good the next day.

As the filling is sweet enough you don’t need to add any sugar to the crust.