White Chocolate-Mint Tart With Strawberries

“The contrast of cream filling, crisp crust, and tart berries, makes this simple tart a winner. Whip the white chocolate filling just until it begins to hold soft peaks - a few seconds of over whipping and it will turn from smooth to grainy. The strawberries may be artfully arranged over the filling, but to save time I spoon them alongside individual slices just before serving.”

Ingredients Nutrition


  1. Preheat the oven to 350°F Melt the butter in the butter warmer or saucepan. Combine the sugar and graham cracker crumbs in the medium-sized bowl and stir in the melted butter. Press the graham cracker mixture evenly across the bottom and all the way up the side of the tart pan packing it tightly with your fingertips so it is even and compacted. Bake until crisp and golden 6-8 minutes. Set aside to let cool.
  2. Finely chop the chocolate and place in a large bowl. Heat the heavy cream in the sauepan until almost boiling. Whisk the hot cream into the chocolate until smooth. Whisk in the mint extract. Refrigerate until completely cooled.
  3. Whip the chocolate mixture with the electric mixture until it holds soft peaks. Refrigerate until ready to serve, up to 3 hours. Spoon into the cooled tart shell and smooth with the spatula.
  4. To serve, slice the tops off the strawberries and slice thin. Place wedges of the tart on 6 individual dessert dishes and spoon some strawberries alongside each wedge.

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