White Chocolate Strawberry Tart

June 10, 2020
Blog post

I am SO happy that strawberry season is here! I Especially love Well-Pict Berries. I’ve written about it before but strawberries are just so versatile. From salads to cocktails to crostinis to cake, you really can put strawberries in everything. And during summer, that is exactly what I do. This is one of my favorite desserts ever! I love strawberries dipped in white chocolate, so this is kind of a play on that. The crust is like a delicious sugar cookie and the filling is rich like cheesecake. The strawberries perfectly balance out this tart. It might look like a lot of steps, but I promise it is one of the easiest desserts to make. Plus it looks so pretty, impressive and professional and it’s a real crowd pleaser.


  • 3/4 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 1 (11 oz bag) white chocolate chips, melted and cooled
  • 1/4 cup heavy whipping cream
  • 1 (8 oz) package cream cheese, softened
  • 1 tsp vanilla extract
  • 1 (16 oz) container of strawberries, sliced
  • 1 (20 oz) can pineapple chunks, juice only and pineapple removed
  • 3 tbsp sugar
  • 2 tsp cornstarch
  • 1/2 tsp lemon juice


Preheat your oven to 300 degrees. Spray an 11 inch wide tart pan with nonstick cooking spray and set aside. (You can also use several mini tart pans instead if you’d like).

To make the crust, cream together the butter and powdered sugar in the bowl of a stand mixer or with a hand mixer. Beat the butter sugar mixture until light and fluffy. Then slowly add in the flour. Continue mixing until the flour is fully incorporated and the dough forms a ball.

Using your hands, press the dough into the tart pan in an even layer. Then bake for about 20 to 25 minutes until very lightly browned. Remove from the oven and allow to cool.

To make the filling, beat the cooled melted chocolate and the heavy whipping cream. Then add the softened cream cheese and vanilla and mix until smooth. Use a rubber spatula to spread the filling over the cooled crust. Refrigerate for 30 minutes.

While the tart is in the fridge, make the glaze. Strain the can of pineapple chunks into a bowl. Add the juice to a small saucepan. Reserve the pineapple chunks for another recipe or freeze them like I do and add them to your smoothies. (Side note: I have tried using regular pineapple juice instead but it just does not come out the same, so make sure you use the juice from a can of pineapple chunks!) Β Then to the saucepan add the sugar, cornstarch and lemon juice and whisk until smooth. Place over medium heat and bring to a boil. Stir the mixture constantly for 2 to 3 minutes until the glaze thickens. Remove from heat and set aside.

Once the tart has been refrigerated for 30 minutes, remove from the fridge and begin assembling the strawberries on top of the filling. You can use the strawberries to decorate however you’d like. Β I like to arrange them starting on the outside, overlapping one on top of the other until I complete a circle. I continue this until the tart is fully covered in strawberries. Then use a pastry brush (I love these) to evenly brush the strawberries with the glaze. Refrigerate the tart for at least one hour or until ready to serve.

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