When I saw this recipe for making a tart with white chocolate without cooking, I decided that I had to try it, also because I finally used the pecans in my pantry. And well I did, because this tart is something lustful, according to the girls working with me has every right in the top 10 of the best recipes tasted so far here at Misy;) I must say that it's certainly one of the most mouth-watering recipes I've done so far. Plus, it's a clever recipe, without cooking, and the thing I like even more;) The recipe for the tart with white chocolate I dedicate it to all the people who now back at work, I'm preparing myself to the idea but still not I metabolized that the holidays are almost over. For those who then resumes today, it takes a super load of sweetness, a basin and good week!
- Ingredients for one from 35x10 cm mold:
- 300 grams of biscuits ringo
- 100 g butter
- 200 ml of fresh cream
- 150 grams of white chocolate
- 50 grams of pecans
How to make the tart with white chocolate
Put the biscuits (I used the Ringo, but alternatively you can use the Oreo, if you prefer) in the mixer (whole, with cream and all) and chop finely.
Then add the biscuits with melted butter and mix evenly.
then use the compound thus obtained to entirely cover a mold for tarts.
(I've got used one with a removable bottom, but you may use even a normal one, foderandolo with greaseproof paper or cling film, so you can easily unmold the tart once it is ready.)
Compacted well on the bottom or along the edges, then refrigerate for at least 30 minutes.
Reheat the cream almost to a boil, then pour it over the chopped white chocolate.
Mix well with a spatula or spoon to melt all the chocolate.
Let cool the ganache in the fridge, then mount it with a whisk (I recommend: to be able to mount must be just cold cold cold).
Take back the base of biscuits from the fridge and pour on the ganache. Then add the pecans.
Let the cake stand in the fridge for a whole night.
then serve the tart with white chocolate no-bake