Sweet and creamy with a bit of tang, this White Chocolate and Lime Tart with Strawberries is a show-stopping, scrumptious dessert!
Round green plate with White Chocolate Lime Tart with Strawberries on top

(Photo by Rick Souders)

My mom Sally received this White Chocolate Lime Tart with Strawberries recipe from a friend in Vancouver. The tartness of the lime is balanced by the white chocolate’s sweetness, and together they form a wonderful base for the strawberries. And, the flour-almond crust is to die for! The almonds pair perfectly with the sweet, creamy, tangy filling.

This colorful and delicious dessert has become a favorite in our household, especially when strawberries are in season and full of flavor. If you can’t find good strawberries, either raspberries or blueberries would be delicious as well.

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Round green plate with White Chocolate Lime Tart with Strawberries on top

White Chocolate and Lime Tart with Strawberries

Round green plate with White Chocolate Lime Tart with Strawberries on top

Sweet and creamy with a bit of tang, this White Chocolate Lime Tart with Strawberries is a show-stopping, scrumptious dessert!

  • Author: (From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper)
  • Yield: 8 servings 1x
  • Category: Desserts, tarts, make ahead, easy entertaining

Ingredients

Scale

Almond Crust

  • 3/4 cup all-purpose flour
  • 1/3 cup whole almonds
  • 1/3 cup powdered (confectioners) sugar
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter, cut into pieces
  • 2 teaspoons chilled water

White Chocolate Lime Filling

  • 1/4 cup fresh lime juice
  • 1/2 teaspoon unflavored gelatin
  • 3/4 cup heavy whipping cream, divided
  • 5 ounces white chocolate, chopped
  • 1 teaspoon grated lime zest
  • 2 tablespoons sugar
  • 2 tablespoons sour cream

Strawberry Topping

  • 3 cups sliced fresh strawberries
  • 2 tablespoons currant jelly

Instructions

Almond Crust

  1. In a food processor, combine the flour, almonds, powdered sugar and salt and process until nuts are ground.
  2. Add butter; pulse until mixture resembles corn meal.
  3. Slowly blend in 2 teaspoons of water until mixture begins to clump.
  4. Gather mixture into a ball in your hands, then press dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 30 minutes or until firm.
  5. Preheat oven to 375 degrees. Bake crust for 15 minutes or until golden brown, shielding edges with pie shields or aluminum foil if browning too quickly. Cool on a wire rack.

White Chocolate Lime Filling

  1. To make the filling: In a small bowl, pour in lime juice and sprinkle with gelatin. Let soften for 10 minutes.
  2. In a medium saucepan, bring 1/4 cup whipping cream to a simmer. Reduce heat to low, add white chocolate and stir until melted. Remove from heat and stir in gelatin mixture. Stir in lime zest.
  3. Transfer to a mixing bowl and refrigerate 35 to 40 minutes or until cold and just beginning to thicken.
  4. In a mixing bowl, beat the sugar, sour cream, and remaining 1/2 cup whipping cream with an electric mixer to medium-stiff peaks. Fold whipped cream mixture into chilled white chocolate mixture; spread evenly over crust. Cover and refrigerate at least 3 hours or until set.

Strawberry Topping

  1. Before serving, arrange sliced berries decoratively on top.
  2. In a small saucepan or bowl in the microwave, melt jelly over low heat and brush over top of berries.

Notes

Make ahead: The tart can be made up to 24 hours ahead, covered, and stored in the refrigerator.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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