No Bake Cherry White Chocolate Tart Recipe
Today we are making a No Bake Cherry White Chocolate Tart Recipe! To be honest, this whole cherry white chocolate combination is not a super common one from what I see. Cherry desserts are bountiful when they’re in season, and white chocolate is more of a winter trend. Also, the only place I ever see white chocolate is either cookies or Starbucks drinks (check out my last blog post on making the Starbucks Iced White Chocolate Mocha if you have some extra white chocolate on hand)! But this flavor is underrated in my opinion. When did we stop loving Hershey’s Cookies N’ Cream bars (aside from the fact that they aren’t vegan)? Creamy white chocolate with flecks of chocolate cookies within – with its unique flavor (and specific fanbase) I’m sure there’s a company that’s made a vegan version of these at this point!
But back to my point – white chocolate should be used in more than just an iced mocha or a macadamia chunk cookie (yes, I’m thinking of the Costco style ones because I had a great childhood scarfing those down). It pairs great with bright fruity flavors – so bring on the berries! We are going to be combining cherries with white chocolate to make a triple layer, frozen summer tart. This tart is stored in the freezer – not the fridge, or it’ll melt. It doesn’t require an oven to make, it’s eaten cold, and the vibrant colors make for a beautiful summer dessert. Which is why it’s perfect for this season!
Also, white chocolate is dark chocolate but without the added cocoa powder. It does all come from the cocoa bean (both white and dark), but the cocoa butter ends up getting separated – this is the fat content from the bean. The cocoa is extracted and kept separately as a dry powder – this is the dark color we see in chocolate. If you don’t add the cocoa powder back to the cocoa butter, you’ll get white chocolate. If you do combine them, you get dark chocolate! Adding more milk makes it milk chocolate, and then you can vary the amount of sugar that goes in. Just a quick breakdown of the differences! I actually didn’t know this until a few years ago, because I thought that if the cocoa bean were dark in nature, how come the chocolate was white? The more you know!Alright, now we are onto the recipe. Let’s go through the anatomy of this tart, including substitutions.
Why You’ll Love This No Bake Cherry White Chocolate Tart
Unique Layers: This cherry tart has three different layers, all unique, that come together to make a delicious dessert.
The base: This base first uses almond flour, which gives a smooth and almost “buttery” texture to the mixture, rather than all raw nuts. Then we add in some walnuts (or cashews) and soft dates. The dates help it bind together, and give it sweetness. Lastly, you will pulse white chocolate chunks in the blender to give it an added flavor boost.
The Filling: This is literally cherry caramel – you’ll blend cherries and dates with some vanilla until a smooth mixture forms. If you didn’t have the cherries, the dates themselves would create a smooth caramel. But adding the cherries makes it … cherry caramel! So cool!
For the Topping: I melted vegan white chocolate with some vanilla and extra sweetener. You can omit the sweetener if your white chocolate was sweet enough, but I felt like it needed a little more “oomph” to it.
Substitutions
Chocolate: For the white chocolate bar, I used the brand linked here. You can use your preferred brand of vegan white chocolate.
Dates: Use Medjool dates, which are the softest kind and easy to blend. If you don’t have super soft dates (that can easily be squished with your fingers), then soak them in boiling hot water for 30 minutes until softened. Then, drain the water and pat them dry before blending.
Walnuts: Swap in more almond flour, almond meal, or raw almonds.
Almond Flour: Use raw almonds ground to a powder, or almond meal.
Frozen Cherries: I use frozen, sweet dark cherries as shown here. These are sweeter than buying regular cherries and freezing them. You could still use fresh cherries, pit and freeze them – or you can swap it out for raspberries, blackberries or blueberries. Strawberries have more water content, so I don’t recommend them here.
Cherry White Chocolate Tart Recipe Notes
- Prefer a dark chocolate cherry flavor instead? Replace the white chocolate with dark chocolate instead (not too dark, or it’ll be bitter)!
- Top with fresh berries and white chocolate pieces, as shown in the pictures, for a beautiful presentation!
More Recipes You’ll Love
Roasted Espresso & Chocolate Covered Almonds
Cherry Chocolate Chunk Soft Serve
If you make this No Bake Cherry White Chocolate Tart Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Cherry White Chocolate Tart
Equipment
- High-speed blender or food processor
- Skillet
- 6-Inch Tart Pan or cake pan // springform pans would work best to remove the sides and bottom
Ingredients
- neutral oil or vegan butter for greasing the pan
For the Crust
- ½ cup almond flour
- ¼ cup walnuts
- 1 cup soft, pitted dates
- ¼ cup vegan white chocolate chopped
- ½ tsp vanilla extract
For the Cherry Filling
- ¼ tsp vanilla extract
- ½ cup soft, pitted dates
- ½ cup frozen cherries
For the Topping
- ¼ cup vegan white chocolate chopped
- ½ tsp vanilla extract
Instructions
For the Crust
- Blend together all crust ingredients, except the white chocolate, until a dough forms. Then add in the white chocolate chunks and pulse them for one second at a time, 2-3 times. The chocolate chunks should be very small after pulsing.
- Lightly grease a tart pan with a neutral-tasting oil or vegan butter. Evenly down the crust.
For the Filling
- Now add all filling ingredients to a blender and blend until smooth. Evenly pour over top of the crust. Place in the freezer.
- Leave it in the freezer for two hours before you start making the topping. Otherwise, the cherry layer won't be frozen enough and the white chocolate topping will start seeping into it.
For the Topping
- After two hours, melt the white chocolate in the microwave for 5 seconds at a time.
- Once it is melted, remove from heat and stir in vanilla. Pour over top of the tart in the freezer. You can use a toothpick to swirl the white chocolate topping with the partially frozen cherry layer for a cool effect, or leave it as it is.
- Pop it back in the freezer for about 4 hours.
- To serve, remove it from the freezer and dip a knife in boiling water. This will make it easy to cut into the tart. You can wait 10 minutes after removing from the freezer for it to soften a little. Enjoy!
Notes
- Storage
- Store in an airtight container in the freezer for up to one week. Thaw before serving.
