- 1 cup crushed shortbread cookies
- 5 teaspoons butter, melted
- 3 tablespoons heavy whipping cream
- 3 ounces white baking chocolate, chopped
- 3/4 cup sliced fresh strawberries
- 2 tablespoons semisweet chocolate chips
- Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.
- Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature.
- Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour. Yield: 2 servings.
Originally published as Strawberry White Chocolate Tarts in Country Woman February/March 2012, p33
This recipe pairs well with a sweet white wine.
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