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
Scale
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.
Find it online: https://lizbushong.com/no-bake-white-chocolate-tart-liz-bushong/
