This White Chocolate Tart contains four ingredients! That’s right four ingredients to make this epic no-bake tart. It has a buttery biscuit base and white chocolate filling and is topped with double cream and some chocolate sprinkles.
I am sure I have mentioned this before, but I am obsessed with white chocolate. It is literally my favourite thing on the entire planet, making this white chocolate tart my second favourite thing on the entire planet.
All you need to make this tart are biscuits, butter, cream and of course white chocolate. Four ingredients that you might already have at home, can make something so utterly delicious.
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How To Make This White Chocolate Tart
To make this white chocolate tart I used a 9” tart tin. I used a plain digestive biscuit you could also use hobnobs if you prefer, both make the perfect biscuit base.
If you are using a biscuit with a filling or chocolate remember and reduce the amount of butter, as the filling and chocolate will melt, and you don’t want the biscuits to end up too soggy.
In the base of the cheesecake, you can use either unsalted butter or Stork, either work perfectly for the base.
I find it easiest to blitz the biscuits in a food processor, but you could put them into a food-safe bag and bash them with a rolling pin.
Once the biscuits and butter have been mixed it should resemble wet sand. Pour the biscuit mixture into the tin and press it down.
You don’t need to use any baking paper to line the tin. I find it too difficult with the grooves in the side and also trying to get the baking paper out once the tart has set it just a bit faffy so I don’t tend to bother.
I press the biscuit mixture into the side of the tin first and then use any remaining to cover the base. At this point, you can pop the biscuit base into the fridge while you make the filling, or you can leave it to one side.
Related Recipes
Strawberry and White Chocolate Tart
Raspberry and White Chocolate Sweet Rolls
Making the filling only takes a few minutes so not putting it into the fridge isn’t going to have any detrimental effect on the white chocolate tart.
Add the white chocolate to a large bowl and leave to one side. For this part you can use any white chocolate you fancy. You could even change it up and use milk or dark chocolate instead.
In a separate heatproof bowl or jug add the cream and warm in the microwave in 20-second increments. You don’t want the cream to be boiling but you don’t want it to be cold either. The cream should be warm enough to melt the chocolate, the perfect temperature is when you see steam coming from the cream.
Pour it over the top of the chocolate and leave for five minutes before stirring and combining the two ingredients together.
If there are any stubborn pieces of chocolate that haven’t melted, put the full bowl into the microwave and again heat in 20-second increments, stirring in between until the chocolate has completely melted.
Pour the mixture over your biscuit base and put the tart into the fridge to set.
Once the tart has set you can remove it from the tin and decorate it. If you have a loose-bottomed tin the best way to remove it from the tin is to set it on top of a tin or jar and gently push the sides of the tin down.
I decorated it with double cream that I whipped. If you prefer sweetened cream, you can add a tablespoon of icing sugar to the cream. Pipe it onto the tart and decorate it with some sprinkles.
Alternatives
Instead of using white chocolate, you could use milk or dark instead.
Equipment
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No-Bake White Chocolate Tart
Ingredients
For the Biscuit Base
- 350 g Digestive Biscuits
- 175 g Unsalted Butter or Stork
For the White Chocolate Tart Filling
- 400 g White Chocolate
- 200 ml Double Cream
To Decorate
- 300 ml Double Cream (optional)
- Sprinkles (optional)
Instructions
To Make the Biscuit Base
- Crush your biscuits into small crumbs. I used a food processor but you could put them in a food bag and crush them with a rolling pin.
- Once they are completely crushed add the butter to the food processor and pulse 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.
To Make the White Chocolate Filling
- Break up your chocolate into a bowl and leave it to one side.
- In a heatproof bowl add your double cream and melt in the microwave on 20-second bursts until it is just about to start boiling. Alternatively, you can heat the cream in a saucepan on a medium heat. You will know it is ready as there should be small bubbles around the edge of the bowl/pan.
- Pour the cream over the top of your chocolate and leave for 2-3 minutes, the heat of the cream should melt the chocolate.
- Stir the chocolate mixture until it is completely incorporated and smooth. If there are still little lumps of chocolate put the entire mixture back into the microwave on 10-second bursts until it is completely smooth.
- Pour the mixture into your tart tin. Pop it into the fridge for 4-5 hours or until the chocolate has completely set.
To Decorate
- Remove your tart from the tin and place it on your serving plate.
- Whip the double cream until it reaches stiff peaks and pipe it onto the top of your tart. Finish off with some sprinkles.
Notes
- This Tart should last 3-4 days in the fridge.
