No-Bake White Chocolate and Strawberry Tart
With a buttery biscuit base, white chocolate and fresh strawberry filling decorated with double cream and more fresh strawberries this bake will surely make your day!
Servings: 14 servings
Ingredients
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
- Strawberries
Instructions
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.
Decorate
- 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.
