This rich, fruity and flavourful white chocolate tart with ginger is absolutely perfect for any special summer occasion! You can make it in advance easily, and just top with fruit when you’re ready to serve!
So, why not enjoy a slice or two of this light and creamy pistachio ginger tart?
How do I make this pistachio ginger tart?
Again, we’ll split it into 2 parts.
For the crust:
- In a blender or food processor, blend the biscuits until they form fairly even, fine crumbs
- Melt the butter and add it to the biscuits. Mix them together.
- Spoon the mixture into the tart tin and push down to form a solid base
- Chill for 30 minutes while you make the white chocolate filling
For the filling:
- In a pan, heat the double cream until it starts to bubble. Don’t let it boil, just remove it from the heat.
- Add the chocolate, butter and ground ginger. You may need to stir the chocolate in to make sure that it melts fully.
- Pour the mixture and let it chill for 30 minutes to sn hour.
- Remove from heat 30-60 minutes, then leave st room temperature for 5-10 minutes before serving.
- Cover the tart with strawberries, blueberries and a sprinkle of chopped pistachios and fresh int leaves.
Trust me, once you’ve tried this recipe you’ll be hooked on tarts forever – mush like I now am!
White Chocolate Tart in time for The Championships Wimbledon
With The Championships Wimbledon about to start it’s the best excuse for a new take on the strawberry tart. My tart recipe is a mix of sweet white chocolate and ginger, topped with fresh fruit and chopped pistachios added for crunch.
Anyone for tennis and a slice of tart?
What substitutions can I make?
I’m afraid that I’m no expert dietician and so this advice may not be perfect, however:
- For a more Christmassy version, try adding fresh cinnamon and plenty of fresh cranberries and orange zest!
- A lemon and white chocolate tart is also super easy to create! You could swap light to dark or milk chocolate, Then, just use plenty of citrus juice and let the tart keep it’s light summer flavours
- A dark chocolate cherry tart – use dark chocolate and lovely, juicy fresh cherries for a black forest-style tart!
So! Enjoy baking – and make sure to tag me a photo on social media if you give it a shot,
This is so super delicious. It’s a super simple base which has a lot of flavour on it’s own so the addition of fruits takes it to the next level. Perfect for parties and events all year long.
No-Bake White Chocolate Tart with Pistachio & Ginger
- 400 g custard creams
- 150 g unsalted butter
- 300 g white chocolate
- 250 ml double cream / heavy cream
- 2 teaspoons of ground ginger
- 2 teaspoon unsalted butter
- 250 g strawberries
- 100 g blueberries
- 80 g pistachios – shelled and chopped up
- a few mint leaves
- In a blender or food processor grind up the biscuits until they’re crumbs.
- Melt the butter and add to the biscuits and mix together.
- Spoon the mix into the tart tin and push down to make the base and into corners.
- Pop it in the fridge for 30 minutes to set while you make the ganache.
- In a pan warm up the double cream until it starts to bubble. Don’t let it boil and then remove from the heat.
- Add the chocolate pieces with the 2 teaspoons of butter and ground ginger.
- Take the biscuit case out of the fridge and pour the chocolate mix in.
- Pop it in to the fridge and until set, approximately 30 minutes to 1 hour.
- Remove from the fridge 5-10 minutes before you need it.
- Cover the tart with strawberries, blueberries a few mint leaves and sprinkle the chopped up pistachios over the top.
- Serve and enjoy
Please note that the nutrition information provided above is approximate and meant as a guideline only.
You could serve it with cream or ice cream but I think it works pretty well without!
Follow me on instagram to see what I’ve been making recently. www.instagram.com/sewwhite