No-bake white chocolate and strawberry tart

A delicious and wonderfully easy no-bake tart with white chocolate and strawberries. The vibrant red strawberries, creamy white filling made with Philadelphia cream cheese and white chocolate, and dark Oreo base create a beautiful contrast. This tart really can be made in no time at all – and once served, it will disappear from the table even faster ;).

Ingredients for the base:

• 2 x 154 g packs Oreo biscuits
• 75 g butter, melted

Place the biscuits and melted butter in a food processor and process until the biscuits are finely crushed and the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a zip-lock bag) and crush them thoroughly with a rolling pin or a meat tenderiser. Mix with the melted butter.

Transfer the biscuit mixture to a 23 cm tart tin with a removable base. Spread evenly, then press firmly into the base and sides of the tin. Refrigerate for 60 minutes.

Ingredients for the filling:

• 100 g white chocolate, finely chopped
• 165 g Philadelphia-style cream cheese, at room temperature
• 100 ml double cream, chilled
• 2 tbsp white rum (optional)
• 400 g strawberries, hulled and halved
• a few fresh mint leaves

Melt the white chocolate in a bain-marie or in the microwave. Leave to cool slightly, but make sure it remains fluid.

Place the cream cheese and double cream (liquid, without whipping first) in a bowl. Gently whisk until smooth. Add the melted chocolate and gently fold it into the cream cheese mixture with a whisk. Gradually add the rum, continuing to mix. You can omit the rum and replace it with, for example, 2 tsp vanilla extract or the finely grated zest of ½ a lemon. Spread the filling over the chilled biscuit base and smooth the surface. Refrigerate for 1 hour.

Arrange the strawberries over the top and decorate with fresh mint leaves. The white chocolate and strawberry tart should be stored in the refrigerator.

Enjoy!