white chocolate strawberry tart dusted with powdered sugar

White Chocolate Strawberry Tart

One of our favorite all-time summer desserts is this white chocolate strawberry tart. It’s a simple recipe to make, looks fancy and makes everyone happy. The best time to make it is during strawberry season as it tastes best with perfectly ripened berries. The tart takes an hour or so to make and is a very simple process of crust making and baking, cream whipping and strawberry cutting. To work efficiently, make the cream and slice the strawberries while the crust is baking and cooling. Once it completely cools, it’s just a matter of topping it.

What’s the best way to melt the chocolate?

The double broiler method is typically recommended for melting chocolate. However, you can bypass this method by adding a tiny amount of heavy cream (1-2T) to your chocolate and melting it in low heat in a saucepan. You will have to watch it carefully to make sure that your chocolate does not burn.

Can I substitute Cool Whip for the whipped cream?

This is not recommended as it will change the flavor of the tart.

Can you freeze the white chocolate strawberry tart?

You can freeze the crust, baked or unbaked, but you cannot freeze the cream as it will lose its consistency.

What is the best white chocolate to use for this recipe?

Choose a high quality white chocolate for this recipe as the chocolate plays a major role in flavor. One of our favorite brands to use is Ghirardelli.

Can you make this recipe with other fruits?

Sure! You can use raspberries, blueberries, blackberries or a combination of all berries!

white chocolate strawberry tart dusted with powdered sugar

Here’s how to make a white chocolate strawberry tart…

Crust – First, you will combine the dry ingredients: flour, sugar and salt and cut in the butter. Then you’ll add the egg and water and mix until dough is just mixed together. You’ll roll out the dough and place in a tart pan to bake.

Cream – The white chocolate cream, a mixture of white chocolate, heavy whipping cream and vanilla, is whipped together until stiff peaks form. Be careful not to overmix!

Once the crust is baked and cooled, you’ll top with the cream and sliced strawberries.

Dry ingredients and butter
The steps are basic: combine the dry ingredients and cut in the butter.
Butter cut into dry ingredients resembles coarse meal
After the butter is cut in, your dough should resemble coarse meal.
mixture with an egg and water added to it
Place your egg and water in the middle and use a fork to blend well.
dough rolled out
Roll out the dough.
dough in tart pan ready for baking
Place in a tart pan and pierce the bottom – this allows air to escape while the tart is baking and prevents pockets from forming in the dough.
white chocolate melted
While the crust is baking, melt your chocolate using a tiny amount of cream to prevent burning. Watch it carefully to prevent burning – usually a double-broiler is recommended.
Cooled crust topped with white chocolate cream
Once your tart crust cools, fill it up with your whipped cream/white chocolate mixture. And top with strawberries.
white chocolate strawberry tart dusted with powdered sugar
Yield: 10 servings

White Chocolate Strawberry Tart

Summer tart with white chocolate and strawberries.


  • 1 1/4 c flour
  • 1/4 c sugar
  • 1/4 tsp salt
  • 1 stick butter
  • 1 egg yolk
  • 1 T water
  • 6 oz white chocolate
  • 1 1/2 c heavy cream
  • 1/2 tsp vanilla
  • 32 oz strawberries, sliced


  1. Mix flour, sugar and salt together.
  2. Cut in butter.
  3. Add yolk and water to center.
  4. Use fork to blend all ingredients together.
  5. Roll out and put in a 10" (or 10 1/2") tart pan with removable bottom.
  6. Press down on bottom and sides and use a fork to pierce the bottom.
  7. Freeze for 30 min.
  8. Cover with foil and bake at 375F for 20 min. Remove foil and bake for about 5 more minutes or until crust is golden.
  9. Melt chocolate in double broiler or very slowly on low heat.
  10. Add melted chocolate to whipped cream and whip until stiff peaks form.
  11. Fold in vanilla.
  12. Top crust with cream and with sliced strawberries.


Taken from Good Housekeeping - Illustrated Book of Desserts


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