So here goes….

My first recipe with RAW images!!

It’s taken me all day to choose, edit and then watermark the images, but I’m done and I must say I am in love with the results!! Those strawberries look sooooo good!

These white chocolate tartlets were absolutely DIVINE! A proper biscuit base (none of that supermarket fake crap), a light and delicate white chocolate mousse filling and all topped off with sweet strawberries… bliss 🙂

I’m not sure I’ve told you how much I adore strawberries, they are, without doubt, my favourite fruit ever.

Sometimes I just have to buy them, even when not in season, since supermarkets are ultra convenient now, but when strawberry season arrives? I stock up!

These are really simple and no bake! You just crush some digestive biscuits, mix them with some melted butter and press the crumbs into little tartlet tins. Since these are small, you can eat 5 right?

Once you’ve chilled the base, you just have to mix the filling ingredients together and spoon them on top of the bases, chill again, top with some strawberries and you’re good to go!

I think these are summer in tartlet form… You really should try these, even my other half who doesn’t like chocolate (yea, he’s weird) absolutely loved these!

Strawberry and White Chocolate Tartlets

Print Recipe

Prep Time 1 30

Total Time 30

Servings 6 individual tartlets or One 9 inch pie

Ingredients

Ingredients for the base:
2 1/2 cups crushed digestives, measured after crushing
1 stick (113g) unsalted butter, melted
Ingredients for the filling:
7 oz good quality white chocolate, melted and slightly cooled
1 cup double/heavy cream
1 tsp vanilla extract
2 tsp caster sugar
1/2 lb fresh strawberries, sliced thinly (reserve 6 whole strawberries to garnish, if desired)

Instructions

Grease and line 6 tartlet tins or one 9-inch pie plate.
Place your crushed digestives into a medium sized bowl and pour the melted butter over them. Mix until everything is coated.
Split the crumbs between the tartlet tins and flatten with your (very clean) hands until level. You could use a spoon if you want, but I found it so much easier to just use my hands.
Place the bases into the fridge or 30 mins-1 hour.
Once chilled, it's time to make the filling! Place the cream, vanilla extract and sugar into a large bowl. Using a hand mixer, beat on low-med until firm peak. You want the cream to hold on a spoon for around 10 seconds. Fold in the cooled, melted chocolate by hand.
Divide the filling between the tartlet tins, fill them level. Return the tartlets to the fridge to chill for 30 minutes.
Once chilled, garnish with sliced strawberries and a whole strawberry in the middle!
Tartlets are best eaten on the day you make them, but will keep for 1 day wrapped well in the fridge.