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Strawberry and White Chocolate Tartlets

Prep Time 1 hour 30 minutes
Total Time 30 minutes
Servings 6 individual tartlets or One 9 inch pie


  • 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)


  • 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.


Recipe by Annie