No Bake White Chocolate Strawberry Tart Recipes

NO BAKE WHITE CHOCOLATE STRAWBERRY TART

Steps:

• In a food processor pulse the cookies until they resemble fine crumbs.
• 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.
• Transfer to a 9-inch tart pan (the kind with removable bottom).
• 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.
• Chill the crust in the fridge for an hour or more.
• Whip the cream with vanilla in your food processor (or mixer). Beat until soft peaks form.
• 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.)
• 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.
• Add the strawberries before serving (or a few hours prior to that.)
• 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.
• Top the tart with the strawberries and chill until serving time.

WHITE CHOCOLATE STRAWBERRY TART

Steps:

• To make the crust: In a medium bowl, mix together crushed biscuits and melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 1 hour or in the freezer for 30 minutes to firm up before adding the filling.
• To make the filling: Melt chocolate over bain marie or in the microwave in 30-second intervals. White chocolate is very sensitive to heat and can separate so keep an eye on it. Add strawberry puree and mix until smooth and combined. Let cool slightly before adding to the whipped cream.
• Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form (they should hold their shape but have a soft texture). Using a spatula, gently fold half of the chocolate mixture into the whipped cream, then fold in the other half. Pour mixture over chilled crust and freeze just until set, about 30 minutes (if you place it in the fridge instead of freezer, chill for longer, until set).
• To make the jam glaze: warm the jam in the microwave, then strain the mixture through a fine mesh strainer to remove the seeds. Gently spread or pour while it's still slightly warm and runny over the tart and tilt the pan to run the glaze all over the top until it touches the crust.
• Garnish with whipped cream and fresh strawberries, if you like.
• Tart will keep, covered well, for up to 5 days in the fridge.

NO BAKE STRAWBERRY CHOCOLATE TART

Steps:

• Crust:.
• Place cookies (with cream fillings) in a food processor and blend until crumbs form.
• Pour melted butter over the crushed cookies. Continue to blend until evenly moistened.
• Using a spatula (or the back of a spoon), press cookie mixture into the bottom and edges of a rectangular 5 x 14" tart pan.
• Freeze until you prepare the filling.
• Filling:.
• In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering necessary.
• Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir well until chocolate and cream is completely dissolved.
• Remove Oreo crust from the freezer and pour in chocolate filling. Smooth as necessary.
• Top with strawberries and nuts.
• Refrigerate for at least 2 hours (or overnight) before serving.