White Chocolate Berry Tart

This recipe is taken from the 1998 Milk Calendar. Here's a great make-ahead dessert and there's no baking! -James Barber

  • Prep: 15 min
  • Cooking: 15 min
  • Refrigeration: 1 h 30
Yields 8 servings
white chocolate berry tart

Ingredients

  • 1 1/3 cups (330 mL) chocolate cookie crumbs
  • 1/3 cup (80 mL) butter melted
  • 1 cup (250 mL) Milk
  • 1 egg
  • 1/4 cup (60 mL) sugar
  • 2 tbsp (30 mL) cornstarch
  • 3 tbsp (45 mL) orange juice
  • 5 oz (150 g) white chocolate
  • 8 oz (240 g) Canadian Cream cheese diced
  • 1 tsp (5 mL) grated orange peel
  • 3/4 cup (180 mL) chopped fresh strawberries or frozen strawberries drained

Preparation

Line a 9 inch (23 cm) pie plate with plastic wrap and lightly oil the plastic wrap to prevent sticking or use an unlined 9 inch tart pan with a removable bottom.

In a small bowl, mix crumbs with melted butter and press crumb mixture into the pie plate and up the sides to form a crust; set aside.

In a small saucepan, whisk together milk, egg and sugar; set aside. In a small bowl, blend together cornstarch and orange juice. Stir into milk mixture. Cook, stirring, over medium-high heat until a thick custard forms. Remove from heat.

Break white chocolate into chunks and add to milk mixture, stirring, until melted and smooth. Transfer to a mixing bowl and beat in Canadian Cream cheese, until completely smooth. Stir in orange peel and strawberries and spoon into prepared crust.

Freeze for a minimum of 1 1/2 hours or until firm.

To serve, lift frozen tart from pie plate, remove plastic wrap and let stand at room temperature for 20 minutes. Serve with additional fresh berries, if desired. For an elegant garnish, melt 1 additional square (1 oz / 30 g) of white chocolate and dip the ends of the fresh strawberries.

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Nutrition

Nutritional Information

per serving
Energy: 579 Calories
Protein: 9 g
Carbohydrate: 51 g
Fat: 39 g
Fibre: 1.4 g
Sodium: 480 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 13 % / 144 mg
Vitamin A: 29 %
Vitamin B12: 26 %
Iron: 17 %
Riboflavin: 17 %