Strawberry and White Chocolate Tart

Instructions

1. Place the strawberries in a saucepan with sugar and heat on low, stirring occasionally. As they heat, the strawberries will release juice. Once they come to a boil and completely thaw, mash them. Then, add the cornstarch mixture and stir until the fruit thickens. Set aside for about 10 minutes to cool slightly while you prepare the biscuit base.
2. Mix the ground biscuits, melted butter, and milk (add milk gradually as needed depending on how much liquid the biscuits absorb). Mix until you get a softer mixture suitable for shaping. Press the mixture into a tart pan. You can use a 10-inch tart pan or a stretchy ring. If using a tart pan or a stretchy ring, press the mixture to cover the bottom and the sides of the pan about 1 inch high.
3. Then spread the strawberry cream over the biscuit base and refrigerate until the fruit cools completely and sets.

For the white cream, add the broken white chocolate into a saucepan, pour in the heavy cream, and heat together over low heat, stirring frequently until the chocolate melts. (Use good quality white chocolate - I use Kandit white chocolate for eating and cooking).
Beat the cream cheese until smooth. Add the melted white chocolate and beat until the mixture becomes compact. At first, you may see bits of cheese, but as you beat, the mixture will become smooth.
Pour the white chocolate cream over the cooled fruit and spread evenly. Refrigerate for at least 3 hours. Then, run a thin knife around the tart and remove the ring. Enjoy your delicious tart!