WHITE CHOCOLATE RASPBERRY TART




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White Chocolate Raspberry Tart – A deliciously rich and creamy no-bake white chocolate tart recipe that is stuffed full of fresh raspberries, and has a sweet digestive biscuit crust!

I have the most perfect no-bake summer dessert for you. Love white chocolate and raspberries? Then you are gonna love today’s recipe. My family could not stop eating it!
This white chocolate tart is not too rich, and has just the right amount of creaminess and flavour. Throw in some fresh raspberries for the ultimate summer dessert that everyone can enjoy.
A deliciously rich and creamy no-bake white chocolate tart recipe that is stuffed full of fresh raspberries, and has a sweet digestive biscuit crust!

INGREDIENTS
  • FOR THE CRUST
  • 3 cups digestive biscuit/graham cracker crumbs 300g
  • 1/4 cup caster/granulated sugar 50g
  • 1/2 cup unsalted butter 115g, melted
  • FOR THE FILLING
  • 2 cups white chocolate 350g, chopped
  • 1/2 cup heavy cream 120ml
  • 1/4 cup unsalted butter 56g
  • 2 cups fresh raspberries 250g

INSTRUCTIONS
  1. FOR THE CRUST
  2. Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.
  3. Press the mixture into the bottom and up the sides of an un-greased 23cm/9-inch fluted tart tin with a loose base. Refrigerate whilst preparing the filling.
  4. FOR THE FILLING
  5. Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
  6. Place the raspberries onto the bottom of the crust, and pour the white chocolate on top. Refrigerate until firm - about 2 hours.
NOTES
Leftovers can be cover tightly, and kept refrigerated for up to 3 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
The calories are an estimate only.

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