White Chocolate Raspberry Tart!
A delicious no-bake white chocolate raspberry tart with a biscuit base, white chocolate ganache filling, raspberry coulis and more!
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 300 g digestives
- 150 g unsalted butter
- 100 g raspberries
- 1 tbsp caster sugar
- 2 tbsp water
- 600 g white chocolate ((finely chopped))
- 250 ml double cream
- 25 g unsalted butter
- 100 g raspberries
- Freeze Dried Raspberries
- Grated White Chocolate
Instructions
- 1
Mix the digestive biscuits in a food processor or break the biscuits into a fine crumb in a bowl with a rolling pin.
- 2
Add the melted unsalted butter and mix together until combined.
- 3
Spread onto the bottom and sides of an 23cm loose bottomed tart tin. I usually start on the sides, and then cover the bottom last.
- 4
Add your raspberries, sugar and water to a pan. Heat on a low-medium heat until the fruit starts to break down and soften.
- 5
Once heated for about 3-4 minutes, remove from the heat and puree to a liquid.
- 6
Pass the coulis through a sieve to remove the seeds and let the mixture cool.
- 7
Add the white chocolate and butter to a large bowl.
- 8
Pour the cream into a small pan, and heat the cream until just before boiling point.
- 9
Pour the cream onto the chocolate and butter and leave to sit for five minutes.
- 10
Whisk the mixture until it smooths - if any lumps of chocolate remain, add the mixture back into the pan and heat on a low heat until smooth.
- 11
Pour the ganache into the tart case - dollop in about half of the raspberry coulis, and swirl the mixture together with a cake skewer.
- 12
Set the tart in the fridge for a couple of hours until set.
- 13
Remove the tart from the tin carefully, and put onto a serving plate.
- 14
Decorate the tart with some fresh raspberries and freeze dried raspberries, and some grated white chocolate!
- 15
Serve with an extra drizzle of coulis!