Go Back
Print Recipe

Raspberry and White Chocolate Tart

This Raspberry and White Chocolate Tart has a buttery biscuit base, a white chocolate ganache and raspberry coulis filling. 
Prep Time40 minutes
Setting and Decorating Time3 hours 30 minutes
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: Dessert
Keyword: Raspberry, Raspberry White Chocolate, Slime Tart, White Chocolate
Servings: 12 Servings
Author: Sarah Mark

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.