Strawberry White Chocolate Tarts Recipe

Strawberry White Chocolate Tarts Recipe
Strawberry White Chocolate Tarts Recipe photo by Taste of Home
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Strawberry White Chocolate Tarts Recipe

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White chocolate paired with sweet, fresh strawberries is a match made in heaven. The shortbread cookies make a wonderful buttery crust. —Cynthia Wike, Charlotte, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 tart: 737 calories, 52g fat (25g saturated fat), 71mg cholesterol, 264mg sodium, 64g carbohydrate (44g sugars, 3g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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

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