White Chocolate Rhubarb Tart
This White Chocolate Rhubarb Tart is a no-bake dessert that requires only four ingredients for the pie itself! The sweet, silky, and creamy filling is a perfect match for the tartness of the homemade rhubarb compote!
Ingredients
- 1 9-inch graham crumb pie crust, (store-bought or homemade)
- 2 1/2 cups white chocolate chips ((use good quality for best results))
- 2/3 cup heavy cream
- 5 tablespoons salted butter, (room temperature)
- 1 cup rhubarb compote
Instructions
- 1
Measure the white chocolate chips, heavy cream, and butter into a microwave-safe bowl.
- 2
Microwave in 30-second increments at half power, stirring well between each increment until the chocolate and butter and fully melted, combined, and silky smooth.
- 3
Pour the white chocolate mixture into the crumb crust and smooth it out.
- 4
Refrigerate for 4 hours.
- 5
To serve, spoon the rhubarb compote over individual slices of pie and enjoy!
Cook it from the original
This recipe comes from lordbyronskitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lordbyronskitchen.com