Tarta de chocolate blanco con fresas y sin horno 
No-Bake White Chocolate and Strawberry Tart
Video recipe: https://www.youtube.com/watch?v=FxoDvn4N1xc
This no-bake white chocolate and strawberry tart is my son David's favorite because he loves white chocolate, and adding strawberries makes it even better! It also has an extra crunchy base made of hazelnuts, toasted cornflakes, and chocolate. The contrast between the tartness of the strawberries and the sweetness of the white chocolate is truly delightful. I'm sure it will become your favorite too.
No-Bake White Chocolate and Strawberry Tart
Video recipe: https://www.youtube.com/watch?v=FxoDvn4N1xc
This no-bake white chocolate and strawberry tart is my son David's favorite because he loves white chocolate, and adding strawberries makes it even better! It also has an extra crunchy base made of hazelnuts, toasted cornflakes, and chocolate. The contrast between the tartness of the strawberries and the sweetness of the white chocolate is truly delightful. I'm sure it will become your favorite too.
Cooking Instructions
- 1
For the tart base, crush the cornflakes and hazelnuts until finely ground. Melt the milk chocolate in the microwave until smooth, then mix it well with the cornflake and hazelnut mixture. Pour this mixture into a prepared pan lined with parchment paper on the bottom and sides. Spread the mixture evenly across the base and refrigerate.
- 2
Prepare the tart filling: Soak 6 sheets of gelatin in plenty of cold water (if using powdered gelatin, use 12 g as per the manufacturer's instructions).
- 3
In a saucepan, combine the chopped white chocolate and evaporated milk. Melt the chocolate over low heat, stirring constantly. Dissolve the soaked and drained gelatin in this mixture, mix well, and let it cool to room temperature.
- 4
Wash and dry 200 grams of strawberries, chop them, and set aside for later.
- 5
Whip the cold heavy cream with the vanilla extract until it forms soft peaks. When it thickens and the whisk leaves trails, stop beating and refrigerate.
- 6
Gently fold the whipped cream into the cooled white chocolate mixture until fully incorporated. Keep at room temperature until the strawberry gelatin is ready.
- 7
Prepare the strawberry gelatin: Soak the remaining 3 sheets of gelatin in plenty of water for a few minutes (if using powdered gelatin, use 6 g as per the manufacturer's instructions). Wash and dry 150 grams of strawberries.
- 8
Place them in a blender with the 50 grams of sugar and blend until pureed. Drain the gelatin sheets and place them in a bowl. Add a tablespoon of strawberry puree and dissolve by heating in the microwave. Mix with the remaining strawberry puree and set aside.
- 9
Assemble the tart: Place the chopped 200 grams of strawberries over the chilled cereal base, spreading them evenly. Cover with half of the white chocolate cream, tapping the pan to let the cream settle between the strawberries. Refrigerate for a couple of minutes to set slightly, then remove from the fridge and pour the remaining cream, spreading it evenly.
- 10
Spoon some of the strawberry gelatin over the cream, swirl with a toothpick or knife to create a marbled effect, and spread the remaining strawberry gelatin evenly on top. Let it set in the fridge for at least 4 hours.
- 11
Whip some sweetened cream to taste until firm and place it in a piping bag with a star tip. Remove the tart from the fridge once set, remove the pan and parchment paper from the sides and bottom, place it on a serving platter, and decorate with whipped cream rosettes. Top each rosette with the reserved strawberries (50 g) and enjoy. You're going to love it!
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