Oh hi guys, welcome back to another blog post. This weeks recipe is for a no-bake tart Strawberry and White Chocolate Tart. With a buttery biscuit base, white chocolate and fresh strawberry filling decorated with double cream and more fresh strawberries.
To Make the Strawberry and White Chocolate Tart.
So we have been having some pretty good weather recently and I thought it was about time I shared this recipe. This would be the perfect dessert to have at the end of a BBQ or while sitting in the garden relaxing.
To make the biscuit base I followed the same method that I used when making my Tablet Cheesecake or my Galaxy Caramel Cheesecake. I made it using Golden Oreos and Hobnobs, these are my favourite combination of biscuit. Next, pop this into a flan tin rather than a round cake tin.
The filling is white chocolate, double cream and strawberries. It really is such a super easy dessert to make. Just cut the strawberries up into small cubes and put them into the bottom of the flan tin. Then covered them with chocolate filling. This recipe does need to set in the fridge preferably overnight to allow the chocolate to set.
To decorate the cheesecake with my Wilton 1M Piping Tip and piped 2 borders of cream. I then decorated with full strawberries around the outside and I cut some more strawberries and filled the centre. I did think about adding some sprinkles but I had run out of white chocolate stars.
What Equipment Will I Need?
To make this recipe I would recommend using a flan tin. You can use a round or square tin if you prefer but using a flan tin will get you the classic tart shape.
To pipe the decoration I used a Wilton 1M Piping Tip. All decorations are of course optional.
What Ingredients Do I Use?
To make this Tart I used:
Hobnobs and Golden Oreos for the biscuit base.
I used Lyles Golden Syrup for the base.
For the filling and I used supermarket own brand double cream, white chocolate and strawberries.
There really isn’t a lot of ingredients in this recipe. Which is perfect especially just now as ingredients are becoming harder to find. Most of them aren’t “traditional” baking ingredients. This recipe doesn’t include things like caster sugar or self-raising flour.
There are a few alternatives to this recipe, if you want to change it up a bit.
If you would prefer you can change the biscuits. If you use a plain biscuit like a digestive or a hobnob on its own then you would need to increase the amount of butter to 150g. You could also use a chocolate biscuit or a biscuit with a filling such as golden Oreos, you would need to use 100g of butter.
You could add freeze-dried strawberries into the base along with the biscuits. To do this You wouldn’t need to change the amounts of butter and golden syrup in the base.
You could also use a completely different fruit or type of chocolate. This recipe would work with milk or dark chocolate. You could also use another fruit such as raspberries or blueberries. Just use the same amount of chocolate and fruit.
Hints and Tips
If you haven’t ever made a tart before then fear not, below you can find a range of hints and tips to help make your tart perfect.
- I would strongly recommend leaving the tart in the fridge overnight to set.
- The tart should last for 2-3 days if kept in the fridge.
- If you prefer you can swap the biscuits out for your favourites just check out the alternatives section for the alternative weights.
- You can also use any chocolate you prefer you could change it for milk or dark
No-Bake White Chocolate and Strawberry Tart
For the Base
- 150 g Golden Oreos
- 200 g Hobnobs
- 125 g Unsalted Butter
- 1 tbsp Golden Syrup
For the Filling
- 150 g Strawberries
- 200 ml Double Cream
- 300 g White Chocolate
For the Decoration
- 200 ml Double Cream
To Make the Base
- In a heatproof bowl add the butter and golden syrup or melt in the microwave in 20-second bursts until the butter is melted. Leave to one side.
- Crush your biscuits into small crumbs. I used a food processer but you could put them in a food bag and crush them with a rolling pin.
- Once they are compleltey crushed add the butter and golden syrup to the food processor until the biscuits resemble wet sand. Alternatively you could add your crushed biscuits to a bowl and add your butter mixture.
- Pour the mixture into your tin and press into the base and sides.
Make the filling
- Cut your strawberries into 1cm cubes. Pop them into the base of your tin and leave to one side.
- In a heatproof bowl add your chocolate and double cream and melt in the microwave in 20 second bursts, stirring in between, until the chocolate has compleltey melted.
- Pour the mixture over the strawberries in your tart tin and pop it in the fridge to set overnight to set.
- Once your tart has completley set. Remove it from the tin.
- In a bowl whip your double cream until it resembles stiff peaks.
- I piped my cream onto the top of the cheesecake using a 1M Piping Tip.
- I then cut some strawberries up into cubes to decorate the middle and decorated the edges with some full strawberries.
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