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Black & White Chocolate Tart
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1 1/3 cups shortbread cookie crumbs

1/4 cup sugar

1 Half Stick (1/4 cup) Land O Lakes® Butter, melted


1 1/3 cups Land O Lakes® Heavy Whipping Cream

1 (10-ounce) package (1 1/2 cups) dark chocolate chips

1 teaspoon vanilla extract


2 tablespoons Land O Lakes® Heavy Whipping Cream

2 (1-ounce) squares white baking chocolate, chopped


Fresh raspberries, if desired

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Combine all crust ingredients in bowl. Press onto bottom and up sides of 9-inch tart pan with removable bottom. Bake 12-15 minutes or until light golden brown. Cool 30 minutes.

  3. STEP 3

    Heat 1 1/3 cups whipping cream in 2-quart heavy saucepan over medium heat, stirring constantly, 5-6 minutes or until mixture just comes to a boil. Remove from heat. Add dark chocolate chips and vanilla; beat with whisk until smooth. Cool 10 minutes. Pour into cooled crust. Refrigerate at least 3 hours or until set.

  4. STEP 4

    Microwave 2 tablespoons whipping cream in bowl just until it comes to a boil. Add chopped white chocolate; stir until smooth. Cool 30 minutes.

  5. STEP 5

    Place tart onto serving plate; drizzle with white chocolate drizzle. Garnish with fresh raspberries, if desired.

Tip #1

- White chocolate drizzle may be made ahead up to 3 days. Cover; refrigerate. Microwave 45-60 seconds to soften; stir. Drizzle as directed.

Tip #2

- Shortbread cookies are available in various sizes. We used 21 (1 1/2-inch) square cookies for this recipe.

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