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This beautiful strawberry white chocolate tart is one of my favorite go-to warm-weather desserts. It starts with a lovely golden brown, buttery crust cradling a luxurious cloud of velvety white chocolate mousse, topped with vibrant, juicy strawberries that glisten like rubies in the sunlight. This enchanting dessert is not just a treat for the taste buds; it’s a feast for the eyes and a celebration of the season’s best fruit.
Even more so than strawberry pretzel salad, strawberry pound cake or strawberry cheesecake salad. This recipe has all the decadence of strawberry shortcake cake with an extra-thick and dreamy white chocolate mousse. The best part? It only takes about 40 minutes to throw together.
The trick is keeping it around long enough to serve!
Why You’ll Love This Recipe
I’m so excited to finally be sharing this recipe with you. This wonderful tart is one of my go-to, absolute favorite, spring and summer desserts.
- The tart is so beautiful and professional looking
- Thick, rich, creamy white chocolate mousse with just the right amount of sweetness
- Buttery thick cookie-like crust
What You’ll Need Before Starting
Of course, you’ll need all the standard measuring ingredients, a knife, and a rubber spatula. Here are some other items you’ll want have on hand.
- 9-inch tart pan
- Electric mixer
- Saucepan
- Double boiler
- Food brush
- Pairing knife or a strawberry huller
Ingredient Notes
- White Chocolate – Ok, here’s the deal. Use a high-quality white chocolate for the mousse and take the time to lug out the double boiler. I know it’s a pain, but white chocolate tends to burn in the microwave. I avoid the little white chocolate chips because they’re just not high quality. Lindt and Ghirardelli are both good.
- Whipped Cream – When preparing the mousse, make sure you whip the cream to stiff peaks so the mousse will set firmly. If you only whip it to the soft peak stage, it won’t provide the proper structure for the mousse.
Recipe Tips
⇒Plan Ahead – This tart requires overnight chilling in the fridge, so plan to make it the day before serving.
⇒Pan – Making the perfect tart with this recipe starts with a 9-inch tart pan. Any other size throws off cooking time and consistency. Remember to slide the tart off the removable bottom onto a serving plate before slicing it so there’s no damage to the finish.
⇒Strawberry Prep: Also, if you don’t have a little strawberry huller, a straw will work in a pinch. You’ll have to cut it otherwise it’ll just bend but a short one will do the trick.
Storing + Freezing +Make-Ahead
- How To Store: You’ll definitely want to keep your tart in the fridge and protected from air. I cover mine with cling wrap to keep everything fresh and stove off those other food odors in the fridge.
- Can This Be Frozen: Unfortunately, no, the tart doesn’t freeze well. You can bake up the tart and freeze it whole if it’s wrapped well. Just put it in the fridge the night before you want to assemble your tart.
- Make-Ahead Tips: Your strawberry white chocolate tart tastes best when prepared a day ahead, so this is a make-ahead dream. The white chocolate mousse needs time to set up in the fridge before serving. Trust me, this decadent dessert is well worth the wait, but you should probably put a note on it, so nobody digs in prematurely!
- How Long Can You Keep This In The Fridge? Your gorgeous tart will stay fresh and yummy for 3-4 days in the fridge when stored properly. You’ll also want to reserve the FDA recommended 2-hour serving rule but don’t worry – when you pull this baby out it’s gonna’ get gobbled up quick!
More Strawberry Dessert
- Strawberry Cake
- Fresh Strawberry Cake
- Strawberry Sheet Cake
- Strawberry Jello Cake
- Strawberry Poke Cake
- Frescas Con Crema
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Strawberry White Chocolate Tart
Ingredients
Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cups sugar
- 1/4 teaspoon salt
- 4 ounces (1 stick) unsalted butter cold, cut into small cubes
- 1 large egg yolk
- 1 tablespoon plus more ice water
Mousse:
- 6 ounces Lindt white chocolate chopped
- 1 1/4 cups chilled heavy whipping cream divided
- 1/2 teaspoon vanilla
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 1/3 cup seedless strawberry jam
- 1 tablespoon fresh lemon juice
- 1 (16-ounces) basket strawberries hulled and thinly sliced lengthwise
Instructions
- In the bowl of a food processor, add flour, sugar, salt, and butter. Pulse the food processor using on/off turns until most of the mixture looks like coarse meal with small (roughly pea-size) butter lumps. Add egg yolk and 1 tablespoon of ice water to the processor and pulse just until most of the mixture forms moist clumps, adding more water, 1 teaspoon at a time, as needed if the dough is too dry. Dump the dough into 9-inch-diameter tart pan with removable bottom. Press the dough evenly over the bottom and up the sides of the tart pan. Pierce crust all over with a fork and freeze the crust for 30 minutes.
- Preheat the oven to 375 degrees. Cover the chilled tart crust with foil and fill with pie weights or dried beans. Bake foil-covered crust in preheated oven for 25 minutes. Remove foil and weights or beans and bake uncovered an addition 8-12 minutes or until edges are golden and the center of the crust is just baked (it won't have a lot of color). Remove from oven and place on a wire rack to cool completely.
- Meanwhile, make the mousse; Place the chopped white chocolate and 1/4 cup heavy whipping cream in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl come in contacting the water.) and stir until the chocolate is melted and the mixture is smooth. Remove the bowl and set aside. Cool for 15 minutes.
- In a medium bowl, using an electric mixer, beat the remaining 1 cup of whipping cream and vanilla until firm peaks form (firm but not overbeaten). Set aside.
- In another medium bowl, using clean and dry beaters, beat the egg whites and cream of tartar until stiff but not dry. Fold the whites into the cooled chocolate mixture, then fold in whipped cream. Pour mixture into completely cooled crust and smooth out the top. Chill in the refrigerator overnight.
- In a small saucepan, combine jam and lemon juice. Heat up until the jam warms up and is easily mixed with the lemon juice into a smooth glaze. Remove from heat and set aside. Arrange sliced strawberries in concentric circles on the top of the tart. Brush melted jam evenly over berries. Chill tart up to 2 hours and serve.
Fans Also Made:
Notes
- Plan-Ahead – This tart requires overnight chilling in the fridge, so plan to make it the day before serving.
- Pan – Making the perfect tart with this recipe starts with a 9-inch tart pan. Any other size throws off cooking time and consistency. Remember to slide the tart off the removable bottom onto a serving plate before slicing it so there’s no damage to the finish.
- Strawberry Prep: Also, if you don’t have a little strawberry huller, a straw will work in a pinch. You’ll have to cut it otherwise it’ll just bend but a short one will do the trick.
Nutrition
Have made this several times. Always turns out great. And so easy to make! Not even crumbs left over.
Wow, that’s amazing, Anne! Thank you so much for your positive review 🙂
So stunning
Just printed your Strawberry recipes and since strawberries are now in season, I will be trying all 3. They look so delicious!
Hey GiGi. Enjoy!!!
My whole family LOVED this! My husband liked it because it wasn’t overly sweet. My son said it was the best dessert I’ve ever made. Definitely will be making this again. Thanks for sharing! 🙂
Yay! I’m so so so happy to hear that Tonya. Thanks for sharing your results 😉
This is so pretty. I can’t wait for summer to have cookouts with fresh fruits!
Hi Leslie! Thank you! Hope you try this recipe at your next cookout 😉