No Bake White Chocolate Strawberry Tart Food

NO BAKE WHITE CHOCOLATE STRAWBERRY TART

Steps:

• In a food processor pulse the cookies until they resemble fine crumbs.
• Transfer 2/3 of butter to the crumbs and pulse until combined. Add the rest of the butter if needed, just enough for the crumbs to stick together.
• Transfer to a 9-inch tart pan (the kind with removable bottom).
• Press the crumbs down to the bottom of the pan and up the sides either with a spoon or preferably something that has a flat surface - like a cap from your olive oil bottle or a flat measuring cup.
• Chill the crust in the fridge for an hour or more.
• Whip the cream with vanilla in your food processor (or mixer). Beat until soft peaks form.
• Add the chilled melted chocolate and whisk until incorporated on low speed. (If your mixer is a super machine and still very fast on its lowest setting, whisk by hand so that you don't overmix the cream.)
• Pour the mixture into the crust and smooth it with a spatula, making it as even as possible. Chill for 3-4 hours or more.
• Add the strawberries before serving (or a few hours prior to that.)
• For the strawberries, cut away the stems and halve them (unless they're really tiny). Transfer them to a shallow plate, sprinkle with lemon juice and sugar. Let sit for about 20 minutes.
• Top the tart with the strawberries and chill until serving time.

CHOCOLATE-COVERED STRAWBERRY TART

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
• For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
• For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.

NO BAKE STRAWBERRY CHOCOLATE TART

Steps:

• Crust:.
• Place cookies (with cream fillings) in a food processor and blend until crumbs form.
• Pour melted butter over the crushed cookies. Continue to blend until evenly moistened.
• Using a spatula (or the back of a spoon), press cookie mixture into the bottom and edges of a rectangular 5 x 14" tart pan.
• Freeze until you prepare the filling.
• Filling:.
• In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering necessary.
• Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir well until chocolate and cream is completely dissolved.
• Remove Oreo crust from the freezer and pour in chocolate filling. Smooth as necessary.
• Top with strawberries and nuts.
• Refrigerate for at least 2 hours (or overnight) before serving.

WHITE CHOCOLATE TARTS

Steps:

• In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let set for 2 minutes or until soft-set. Cover and refrigerate for 10 minutes. , Fold in whipped topping. Spoon about 1/3 cup into each tart shell. Refrigerate until serving.

CHOCOLATE-STRAWBERRY CREAM CHEESE TART

Steps:

• Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

STRAWBERRY WHITE CHOCOLATE TARTS

Steps:

• 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.

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY

Steps:

• Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
• Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
• Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
• Pour the chocolate over the biscuit base and top with the strawberries.
• Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
• Enjoy!

WHITE CHOCOLATE STRAWBERRY LOAF

Steps:

• Sprinkle the sliced berries with the 2 tablespoons of sugar and put them in the refrigerator in a covered bowl for several hours or overnight to make them release their juice.
• Preheat the oven to 350°F.
• Mix the flour, 3/4 cup sugar, baking soda, and salt and 1 ounce of the chopped white chocolate in a large mixing bowl.
• In a medium mixing bowl, combine the oil, vanilla, strawberry extract (if using) eggs, strawberry slices and the juice.
• Pour the strawberry mixture into the flour mixture, and mix just until blended.
• Pour the batter into a greased loaf pan (8 inches x 5 inches) and bake for approximately 40 minutes.
• FINISH: When the loaf has cooled melt the remaining 1/2 ounce of white chocolate in a small plastic bag in the microwave (should take 15-20 secs). Cut a small hole in the corner on the bag and squeeze the chocolate onto the loaf in any pattern you like.