This Creamy Chocolate Fruit Tart is made with a chocolate crust and a white chocolate filling then finished off with a delicious fruit topping. It is sure to satisfy your sweet cravings. The perfect anytime dessert!
17½ounceswhite chocolate (broken into pieces) good quality
¾cup+ 2 tablespoons cream whole, whipping or heavy cream at least 30% fat (more if possible)200 grams
1½ - 2cupsberries (raspberries, red currants, blueberries, blackberries etc) (fresh or frozen)
¼cup+2 tablespoons of granulated sugar
Pre-heat oven to 350F (180C). Lightly grease and flour a 9 inch (22-23 cm) oven proof Pie Dish or springform pie pan.
Combine Oreo cookie crumbs with the melted butter and gently press down and along the sides (if desired) in the prepared pie dish. Bake for 5 minutes. Let cool before adding the filling.
WHITE CHOCOLATE FILLING
Place chocolate pieces and butter in a large bowl. In a medium pot heat the cream until very hot but not boiling, pour over the chocolate/butter, let sit for 5 minutes, whisk until smooth. Pour the mixture over the cookie crust. Refrigerate at least 2-4 hours until set, overnight is even better. Top with the berry sauce or fresh berries before serving. Enjoy!
In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours. The filling will thicken as it cools.
You can either top the cake with the Berry Topping or individual slices. Tastes great over ice cream too!
Blueberries are a big favorite in our house, but you can use, a combination of berries such as raspberries, blackberries, strawberries, peaches, apricots or even mango or melon.
This is a great dessert to make ahead! If you need to make it a few days ahead, just make the crust and filling and place it covered in plastic wrap in the refrigerator. Add fresh fruit or fruit sauce when ready to serve.
Store any leftover chocolate tart in the fridge, covered well in plastic wrap or placed in an air tight container. It will last up to 2-3 days in the fridge. It is not advised to freeze the tart.