Raspberry and White Chocolate Tart
This Raspberry and White Chocolate Tart has a buttery biscuit base, a white chocolate ganache and raspberry coulis filling.
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No Bake Recipes
It’s summer, it’s hot, maybe not in Scotland, where I am based but I am sure it is hot in other parts of the world. My favourite types of bakes in the summer are no-bake recipes. I have so many no-bake recipes already on my blog including my Pina Colada Fudge, Matlesers Cheesecake and Summer Berry Cheesecake.
No-bake recipes are exactly what they say they are recipes that don’t require to be baked in an oven, which is perfect for the warmer summer weather.
Biscuit Base
The base of this tart is a biscuit base. I used a plain digestive biscuit mixed with melted butter and pressed well into the base and sides of the tin. For the biscuit base, you can use either a block of butter or a baking spread like Stork, both work perfectly.
Just remember, when you are pressing the biscuit base into the tin that there can’t be any gaps. Otherwise, your chocolate filling will just spill out.
Related Recipes
White Chocolate Ganache
Making a white chocolate ganache is super easy and quick to do. Add the white chocolate and butter to a large bowl. The cream then needs to be heated either in a saucepan or in the microwave, until just before boiling. Pour the cream over the chocolate and butter and leave it for a few minutes. The heat from the cream will melt both.
If the cream isn’t hot enough it may not melt the butter and chocolate completely. Don’t worry about this, just pop the mixture into the microwave or back in a saucepan and heat until everything is completely melted and smooth.
Raspberry Coulis
To add the raspberry flavour to this raspberry and white chocolate tart I used a raspberry coulis. You could make your own if you fancied but I used a shop-bought one as it is just so much easier. The easiest way to add the coulis is after you have poured the white chocolate mixture into your tin.
Add spoonfuls of the coulis over the top or you could even drizzle it over and then using a toothpick or skewer swirl it through the mixture.
Setting
The tart does need to be set in the fridge before you can serve it. This shouldn’t take too long and you will know it is ready because the chocolate ganache will have set and be firm to the touch.
Decoration
Once the chocolate ganache has set you can decorate your tart. I whipped up some double cream until soft peaks and piped it around the edge of the tart. I finished it off with some fresh raspberries and a sprinkle of freeze-dried raspberries.
Alternatives
This tart could be made using milk (400g of milk chocolate and 200ml of double cream) or dark chocolate (300g of dark chocolate and 200ml of double cream) but you of course won’t be able to see the raspberry swirl.
If you want to make a white chocolate tart you can find the recipe here.
Equipment
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Raspberry and White Chocolate Tart
Ingredients
To Make the Biscuit Base
- 350 g Digestive Biscuits
- 175 g Unsalted Butter or Baking Spread (melted)
To Make the Tart Filling
- 600 g White Chocolate
- 25 g Unsalted Butter
- 300 ml Double Cream
- Raspberry Coulis
To Decorate (optional)
- 300 ml Double Cream
- Fresh Raspberries
- Freeze-Dried Raspberries
Instructions
To Make the Biscuit Base
- Crush your biscuits into small crumbs. I used a food processor but you could put them in a food bag and crush them with a rolling pin.
- Once they are completely crushed add the butter to the food processor and pulse until the biscuits resemble wet sand. Alternatively, you could add your crushed biscuits to a bowl and add your butter mixture.
- Pour the mixture into your tin and press into the base and sides.
To Make the Raspberry and White Chocolate Tart Filling
- Add the white chocolate and unsalted butter to a large bowl.
- Heat the double cream in a large heatproof bowl in the microwave for 20-second bursts until just before boiling.
- Pour the double cream into the bowl with the white chocolate and unsalted butter and leave to sit for 5 minutes.
- Mix the white chocolate ganache until completely smooth. If there are lumps pop the mixture back into the microwave in 20-second bursts. Stir in between each burst until the mixture is completely smooth. Pour into your tart tin.
- Add spoonfuls of raspberry coulis over the top of the white chocolate ganache. Using a skewer swirl it through the ganache.
- Set the tart in the fridge for 2-3 hours or until set.
To Decorate
- Once the tart has set, remove from the tin and place it onto your serving plate. Leave to one side.
- In a bowl whisk the double cream until it reaches soft peaks.
- Pipe the cream onto the tart and decorate with fresh and freeze-dried raspberries.
Notes
- This Raspberry and White Chocolate Tart should last 3-4 days when stored in the fridge.
This is so beautiful (almost too good to cut into and eat—almost)! I love the combination of white chocolate and raspberries and can’t wait to try this out!