Soft Tart with White Chocolate Cream and Strawberries

There’s something magical about slicing into a soft tart filled with silky white chocolate cream and topped with vibrant, juicy strawberries. It’s like unveiling a secret treasure hidden inside a golden, pillowy crust. The aroma of vanilla, the glisten of fresh fruit, and the smooth, creamy filling all come together in perfect harmony. Whether you’re making this for a weekend treat or a special gathering, it’s one of those desserts that makes everyone pause after the first bite — eyes wide, smiles bigger.

Behind the Recipe

This tart came to life during one spring afternoon, when baskets of strawberries lined the kitchen counter and white chocolate bars called out from the pantry. The idea was simple — a soft, sponge-like tart crust, filled with something creamy and comforting, and topped with the season’s ripest fruit. What started as a casual experiment turned into a family favorite. Each bite brings back memories of sunny windowsills and laughter-filled baking sessions.

Recipe Origin or Trivia

Soft tarts like this one take inspiration from Italian and French patisserie traditions, where fruit-topped desserts are beloved. The sponge-like base is often called a “pasta biscotto” in Italian baking, and it provides a fluffy contrast to the luxurious fillings. While white chocolate isn’t traditionally part of old-world tarts, its creamy sweetness pairs perfectly with the tangy brightness of fresh strawberries, making this recipe a beautiful blend of old and new.

Why You’ll Love Soft Tart with White Chocolate Cream and Strawberries

This recipe is more than just good looks — it’s a real crowd-pleaser in every way.

Versatile: You can swap the strawberries for any fresh seasonal fruit like raspberries or peaches.

Budget-Friendly: Basic pantry ingredients make up most of this tart, and seasonal strawberries keep costs low.

Quick and Easy: With the base baking in just about 15 minutes and no complicated steps, it’s totally doable.

Customizable: From the chocolate to the topping, you can get creative and make it your own.

Crowd-Pleasing: It’s visually stunning and tastes even better than it looks — a total winner at parties.

Make-Ahead Friendly: Both the base and the cream can be made ahead and assembled just before serving.

Great for Leftovers: Stores well in the fridge for a couple of days, making it a great next-day treat.

Chef’s Pro Tips for Perfect Results

To really make this tart sing, here are a few tricks I always follow:

• Whip the eggs and sugar until pale and tripled in volume. This gives the base its signature fluff.
• Gently fold the flour into the batter to avoid deflating all that lovely air.
• Use high-quality white chocolate for a smoother, less sugary cream.
• Let the cream fully chill before spreading it into the tart base.
• Arrange the strawberries right before serving to keep them fresh and glossy.

Kitchen Tools You’ll Need

Don’t worry, you won’t need a fancy setup — just a few basic tools will do.

Hand or stand mixer: To whip the eggs and sugar into a cloud.

Mixing bowls: For preparing the batter and cream.

8 or 9-inch tart pan (with or without removable bottom): The perfect size for this dessert.

Offset spatula: Makes spreading the cream a breeze.

Cooling rack: Helps the sponge base cool evenly.

Ingredients in Soft Tart with White Chocolate Cream and Strawberries

Each component plays a key role in building texture, balance, and flavor.

1. Eggs: 3 large eggs — These give the sponge base its structure and lightness.
2. Granulated Sugar: 100 grams (½ cup) — Sweetens the base and helps whip air into the eggs.
3. All-Purpose Flour: 100 grams (¾ cup) — Adds gentle structure without making it dense.
4. Vanilla Extract: 1 teaspoon — Enhances both the base and the cream with sweet warmth.
5. White Chocolate: 200 grams — The star of the cream, bringing sweet, velvety richness.
6. Heavy Cream: 250 ml (1 cup) — Whipped and folded into the chocolate for airy lightness.
7. Fresh Strawberries: About 300 grams (2 cups) — Washed, hulled, and halved for juicy topping.
8. Powdered Sugar: Optional — For dusting and a final elegant touch.

Ingredient Substitutions

Want to switch it up a bit? No problem.

Flour: Gluten-free all-purpose blend works great.

White Chocolate: Try milk chocolate for a deeper flavor or a mix of both.

Heavy Cream: Coconut cream can be used for a dairy-free twist.

Strawberries: Swap in raspberries, blueberries, or sliced kiwi.

Ingredient Spotlight

White Chocolate: Its creamy, cocoa-butter base makes it a smooth and mellow contrast to tangy fruit.

Strawberries: Their natural tartness balances the sweetness of the cream and adds fresh, juicy texture.

Instructions for Making Soft Tart with White Chocolate Cream and Strawberries

Making this tart is a joy from start to finish. Here’s how it all comes together.

1. Preheat Your Equipment:
   Preheat your oven to 340°F (170°C). Grease your tart pan and line the bottom with parchment paper.
2. Combine Ingredients:
   In a large bowl, beat the eggs and sugar together for about 7-8 minutes until pale and tripled in volume. Gently fold in the flour and vanilla extract until just combined.
3. Prepare Your Cooking Vessel:
   Pour the batter into the tart pan and gently spread it to the edges with a spatula.
4. Assemble the Dish:
   Bake the sponge base for 15 minutes or until golden and springy. Let it cool in the pan for 5 minutes, then transfer to a rack to cool completely.
5. Cook to Perfection:
   For the cream, melt the white chocolate gently over a double boiler. Let it cool slightly, then fold in the whipped heavy cream and a splash of vanilla extract.
6. Finishing Touches:
   Once the base is cool, spread the white chocolate cream evenly into the tart shell. Top with halved strawberries in any pattern you like. Dust with powdered sugar if desired.
7. Serve and Enjoy:
   Chill the tart for at least 30 minutes before slicing. Serve with extra berries or a sprig of mint.

Texture & Flavor Secrets

This tart is all about contrast — the light, spongy base soaks up the creamy white chocolate filling without getting soggy, while the fresh strawberries add juicy pops of flavor and brightness. The overall effect is silky, airy, and just sweet enough.

Cooking Tips & Tricks

You’re almost there. Here are a few final notes for flawless results:

• Let the tart cool completely before adding cream.
• Use chilled bowls and beaters when whipping cream for better volume.
• Cut strawberries evenly for a clean, pro look.
• Store uncovered for a short time to avoid soggy edges.

What to Avoid

Here’s what to steer clear of so your tart stays dreamy:

• Overmixing the batter — this will deflate the sponge.
• Using warm cream with melted chocolate — it can cause curdling.
• Assembling while the base is still warm — the cream will melt.
• Using low-quality chocolate — it won’t melt smoothly or taste right.

Nutrition Facts

Servings: 8
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can absolutely make parts of this tart ahead. Bake the base a day in advance and store it wrapped at room temp. The cream can be made and refrigerated for up to 24 hours. Fully assembled, the tart keeps well for 2 days in the fridge. Freeze the base if needed, but avoid freezing with cream and strawberries on top.

How to Serve Soft Tart with White Chocolate Cream and Strawberries

Serve chilled, ideally within a few hours of assembling. Pair it with a glass of iced tea or coffee, or serve with a scoop of vanilla ice cream for extra indulgence. A mint leaf on top adds that finishing flourish.

Creative Leftover Transformations

If you’ve got extra slices, here’s how to give them new life:

• Layer with yogurt for a parfait-style treat.
• Cut into cubes and serve as a trifle base.
• Crumble and mix with cream cheese for cake pops.

Additional Tips

• Sift powdered sugar for a professional finish.
• Use a piping bag for a swirled cream effect.
• Garnish with edible flowers for a showy presentation.

Make It a Showstopper

Use a tart pan with fluted edges for an elegant base. Arrange the strawberries in concentric circles or fan them out for a stunning visual. A clear glaze can add that patisserie-level shine.

Variations to Try

• Lemon Cream Version: Add lemon zest to the white chocolate cream for zing.
• Chocolate Base: Mix cocoa into the sponge for a deeper flavor.
• Berry Medley: Use a mix of raspberries, blackberries, and blueberries on top.
• Nut Crunch: Sprinkle chopped pistachios or almonds over the cream.
• Mini Tarts: Use muffin tins to create personal-sized versions.

FAQ’s

Q1: Can I use frozen strawberries?
A1: Fresh is best, but if using frozen, thaw and drain them well first.

Q2: Can I make this gluten-free?
A2: Yes, use a 1:1 gluten-free flour blend.

Q3: How long can I store leftovers?
A3: Up to 2 days in the fridge, ideally covered loosely.

Q4: Can I use dark chocolate instead?
A4: Absolutely. It will be richer and slightly less sweet.

Q5: Is this recipe suitable for kids?
A5: Totally. It’s sweet, soft, and fun to decorate.

Q6: Can I use whipped topping instead of cream?
A6: You can, but real whipped cream tastes better and holds texture longer.

Q7: How do I avoid soggy tart base?
A7: Make sure the base is cool and don’t overload the cream.

Q8: Can I make this without a tart pan?
A8: Yes, use a cake pan or pie dish instead.

Q9: Can I add gelatin to the cream for firmness?
A9: Yes, a small amount of gelatin can help it set more firmly.

Q10: What drink pairs well with this tart?
A10: Sparkling lemonade, iced green tea, or a floral white tea.

Conclusion

This Soft Tart with White Chocolate Cream and Strawberries is pure joy on a plate. Light, luscious, and loaded with fresh flavor, it’s a dessert that feels special without being complicated. Whether you’re baking for guests or just for yourself, trust me, this one’s a total game-changer — and worth every bite.

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