I love this No bake White Chocolate Berry Tart. It’s perfect.
No Cooking is a concept that is quite appealing in the summer, the only problem is we still want to eat and entertain . It was my birthday somewhere between all the other festivities, of the last couple of weeks. Thank god for Summer Berries, they can be transformed into the most delicious things.
This recipe is inspired by Nigella Lawson the Queen of easy cooking. She made a similar tart with lemon curd and cream cheese. This is my recipe . As eaten in the Jauary heat.
Ingredients | Unit: |
- 250 gm Granita Biscuits packet or graham crackers stc
- 80 gm butter soft unsalted
- 250 gm cream cheese left out to warm while start making the tart
- 150 gm white chocolate I used callebaut
- 200 ml cream I used thickened but a high butterfat cream is ok
- 2 lemons zested
- 60 ml lemon Juice
- 500 gm berries strawberries,blueberries, raspberries or mulberries.
Instructions
- You will need a 20 cm ( 8 in) tart tin with a removable bottom. I have used a cake tin with straight sides. Make sure to press the crumbs all the way up the sides. ( this may be fluted, but it should have a removable bottom)
- First put the cream into a jug and microwave until hot, or heat gently in a saucepan, take off the heat before adding the white chocolate stirring to melt.
- Set aside while you make the crust
- Put the biscuits in the food processor and blitz them until they are fine crumbs. Add the soft butter and combine.
- Press the crumbs into a tart case or shallow sided cake tin
- Put the cream cheese into the food processor with the zest, juice and white chocolate cream and process until smooth. Pour into the crumb case and put into the fridge to set. It will take a couple of hours to fully set
- Serve this tart with berries and grated white chocolate.
- Or serve it with roasted rhubarb or quince
Recipe Notes
You could substitute the biscuits for a gluten free brand.
Add a crushed berry puree for colour and taste.
Drain some Greek yoghurt for a day over as colander and use this instead of cream.
+++ You could make it in small glasses or cups, make it gluten free by using rice cookies, add praline or berry puree.
For more no bake tarts try No bake Peanut Butter Chocolate Tart and
So very true-in the heat of Summer the idea of turning on the oven fills me with dread sometimes! 😮 I love berries and cream and well if you add a biscuit crust, I’ll be as happy as I could be! 🙂
Oh you are always up fort a good dessert thanks
Oh yum! I love summer berries. Bit partial to white chocolate too! And happy birthday 🙂
How lovely of you thanks Tenille
Happy Belated Birthday! Those berries look fantastic! 🙂
Oh yeah what a beautiful mix eh?
I love cheesecake and your recipe is great Tania because it ‘cooks’ in the fridge which is a great way to cook during summer. I love how you’ve decorated the cheesecake with all the summer berries. It looks very inviting.
Het thanks, think I must have missed you today in Centennial park, shame…. thanks
Such a colourful and delicious tart! Happy belated Birthday!
Hi Angie, thanks very much
That tart looks amazing and so beautiful! I’d love a slice for dessert.
Cheers,
Rosa
Thanks Rosa!
Happy belated birthday!!!! I hope you had a wonderful day.
Your no cook tart looks beautiful….and delicious. There is always something magical about berries, they make everything look so beautiful and special.
Yeah berries are delish
Oh my god , can’t believe you made this when I wasn’t there!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Im very sad you know I’d kill for cheesecake, Oh the tears
Oh dont fret I will make it for you, how about on your birthday?
Happy Birthday. What a lovely dessert for the occasion, such vibrant colors and flavors.
Thank you, so much, berries never fail to look spectacular do they?
Happy belated birthday, my dear! The tart is gorgeous — I love all those beautiful fresh berries on top.
Thank you Faith, the colour is great isn’t it?
Oooh! I love no bake cheesecakes/tarts. The berries look so magical on top!
Thank you Peter, has similarities to your beautiful Strawberry Cloud cake last week doesn’t it?