Ingredients
1 cup crushed shortbread cookies5 teaspoons butter, melted3 tablespoons heavy whipping cream3 ounces white baking chocolate, chopped3/4 cup sliced fresh strawberries2 tablespoons semisweet chocolate chips
Preparation
Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.
Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature.
Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour.
