Need a dessert for dinner guests who loves white chocolate? Check out my recipe for White Chocolate Tart! It is no bake too. Creamy white chocolate filling is whipped up in 5 minutes and poured into a pre-chilled dark chocolate graham crust. Super easy no bake dessert full of chocolate flavor. Before serving, garnish tart with fresh whipped cream dollops and Valrhona Dark Chocolate Pearls.
This dessert was featured in All About the Table Magazine Summer Issue with a Bo ho tablescape. The tablecloth was called carnival for it was a mix of bright colorful swirls, dots and paisleys. I needed an easy dessert to coordinate with the tablecloth so this No Bake White Chocolate Tart with Valrhona Dark Chocolate pearls worked beautifully. It tasted great too! The dark chocolate pearls mimicked the colorful dots in the background of the tablecloth. So fun and so boho in style. Great dessert with a great tablesetting.
How to Make this No Bake White Chocolate Tart
You will need a good white chocolate candy bar for this recipe. Do not use white chocolate chips as they will not melt nor taste good in this tart. You will also need heavy whipping cream. In addition, softened cream cheese and vanilla makes this filling delicious.
For the crust, you will need to make a chocolate graham cracker crust or purchase one. I have the recipe below for home made chocolate graham cracker crust made with a food processor. Easy and so good, for this recipe you will need cocoa powder, graham crackers, dark brown sugar and melted butter. Once processed or throughly mixed the crumbs are pressed into a 9″ springform tart pan. Then off the frig for a good chill. No baking required.
After the big chill the whipped filling is added and fresh whipping cream swirls are piped around the edge of the tart. Right before serving the valrhona dark chocolate pearls are sprinkled over the swirls of whipped cream. If you add the pearls and chill them they loose there shine. Chill time for this tart is a total of 4 hours for firm slices and pretty presentation.
Are there Filling and Crust Options?
Yes, this is a very versatile recipe. You can use regular graham crackers instead of chocolate or use shortbread butter cookies for the crust. For the filling, you can use dark chocolate or milk chocolate candy bars just make sure it has a 70% cocoa butter for dark chocolate. White chocolate has to have at least 20% butter fat to melt properly.
“White chocolate isn’t actually chocolate at all. That’s because it doesn’t contain any cocoa solids. Instead, it’s made up of cocoa butter (the yellow fat extracted from the cocoa bean), sugar and milk solids.” That is why you need a good quality chocolate bar for best flavor.
You can also make the filling milk chocolate and add a layer of ganache over the chilled milk chocolate. Use a milk chocolate bar instead of the white chocolate. Get creative and make this recipe your own. Caramel drizzle would be great as well as brickel sprinkled over the whipped cream swirls instead of the dark chocolate pearls. Only YUM!!!
Here’s the recipe for No Bake White Chocolate Tart
No Bake White Chocolate Tart
Silky smooth white chocolate creamy filling lines a dark chocolate graham cracker crust. Swirls of fresh whipped cream and Valrhona Dark Chocolate pearls garnish this delicious and easy to make tart.
- Prep Time: 30 minutes
- Cook Time: none
- Total Time: 30 minutes
- Yield: 1–9” tart or 6 servings 1x
- Category: Dessert- No Bake
- Method: Mix & Chill
- Cuisine: American
Ingredients
Chocolate Graham Crust
1–1/4 cup graham cracker crumbs
3 tablespoons dark brown sugar
1/2 cup unsweet cocoa powder
6 tablespoons butter, melted
White Chocolate Filling
3.5 ounce package white chocolate candy bar- Tested Milk Boy Swiss White Chocolate
2 tablespoons heavy whipping cream
8 ounce package cream cheese, softened
1 teaspoon clear vanilla vanilla
1/2 cup heavy whipping cream
Whipped Cream
1/2 cup heavy whipping cream, well chilled
4 tablespoons confectioner’s sugar
1/2 teaspoon clear vanilla
Garnish
Valrhona Dark Chocolate Pearls
Instructions
Crust
- Combine all crust ingredients in bowl of food processor fitted with steel blade. Pulse to combine a few seconds until crumbs come together.
- Lightly brush 9″ springform pan with melted butter, sides and bottom. Press crumbs in pan tightly packing the sides and bottom of pan. Place in refrigerator to chill while you make the filling.
- Make Filling: In small microwave safe bowl, chop candy bar in small pieces, add 2 tablespoons heavy whipping cream over chocolate. Microwave 25 seconds. Stir until smooth.
- Add softened cream cheese and remaining ingredients. Whip on medium speed using a hand mixer with beaters until smooth and creamy.
- Pour filling into chilled crust. Smooth top and return to refrigerator for 4 hours.
- Make Whipped Cream: In medium mixing bowl, add chilled heavy whipping cream, vanilla and confectioner’s sugar. Whip on high speed until soft peaks are formed.
- Fit piping bag with tip # 1 M or large open star tip . Fill piping bag with whipped cream.
- Pipe dollops or swirls of whipped cream around edge of chilled tart.
- Garnish with dark chocolate pearls right before serving.
Notes
- Options: Substitute regular graham crackers for crust if you don’t want a dark chocolate one.
- Substitute dark chocolate bar instead of white chocolate. Do not use White chocolate chips for filling as the chips do not have enough butter fat to melt smoothly. Use good quality white chocolate candy bar.
- Garnish right before serving as chocolate pearls will loose their shine once chilled.
- Store tart in refrigerator and allow tart to chill 4 hours before serving.
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