Strawberry And White Chocolate Tartlets

• FOR THE BASE:
• 2-1/2 cups Crushed Digestive Biscuits/graham Crackers (measure After Crushing)
• 1 stick Unsalted Butter, Melted And Slightly Cooled
• FOR THE FILLING:
• 1 cup Heavy Cream
• 1 teaspoon Vanilla Extract
• 2 teaspoons White Sugar
• 7 ounces, weight White Chocolate, Melted And Cooled
• 1/2 pounds Fresh Strawberries, Sliced. Reserve 6 For Garnish

1. Grease and line 6 tartlet tins or one 9-inch pie plate. Place your crushed digestives into a medium-sized bowl and pour the melted butter over them. Mix until everything is coated. Split the crumbs between the tartlet tins and flatten with your (very clean) hands until level. You could use a spoon if you want, but I found it so much easier to just use my hands.
2. Place the bases into the fridge for 30 minutes to 1 hour. Once chilled, it's time to make the filling! Place the cream, vanilla extract and sugar into a large bowl. Using a hand mixer, beat on low-medium speed until it forms firm peaks. You want the cream to hold on a spoon for around 10 seconds. Fold in the cooled, melted chocolate by hand.
3. Divide the filling between the tartlet tins; fill them level. Return the tartlets to the fridge to chill for 30 minutes. Once chilled, garnish with sliced strawberries and a whole strawberry in the middle!
4. Tartlets are best eaten on the day you make them, but will keep for 1 day wrapped well in the fridge.

digestive biscuits, butter, filling, heavy cream, vanilla, white sugar, weight white chocolate, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/strawberry-and-white-chocolate-tartlets/ (may not work)