Chocolate-Covered Strawberry Tart

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  • Level: Easy
  • Total: 5 hr 40 min (includes cooling, chilling and freezing times)
  • Active: 30 min
  • Yield: 12 servings
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2 1/2 cups ground chocolate wafer cookies (about one 9-ounce package)

2 tablespoons sugar 

1 stick (8 tablespoons) unsalted butter, melted 


2 cups heavy cream

1/2 cup milk 

One 1.2-ounce bag freeze-dried strawberries 

One 12-ounce bag white chocolate chips 

2 teaspoons vanilla 


1 cup chocolate shell topping (for ice cream)

7 chocolate-covered strawberries drizzled with white chocolate 

16 strawberries, hulled and sliced in half 


  1. For the crust: Preheat the oven to 350 degrees F.
  2. Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
  3. For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
  4. For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
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