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A delicious no-bake white chocolate raspberry tart with a biscuit base, white chocolate ganache filling, raspberry coulis and more!
White chocolate raspberry tart
It’s the summer, it’s hot, and all I want is something sweet that doesn’t require an oven… no-bake desserts are the BEST! And this one? This delicious white chocolate and raspberry tart? The best of the best.
I went raspberry picking not so long ago, and made a large batch of raspberry coulis – I make jams with freshly picked fruit, I freeze fruit that is going ‘off’ so I can blend it for smoothies.. but I also make coulis because it’s so easy.
With an abundance of raspberries, I was in the mood to make something with them… and the classic white chocolate and raspberry combination screamed out to me again! We all know I am completely obsessed with it, but… yeah… I just can’t stop!
My white chocolate & raspberry loaf cake, my cupcakes, my cheesecake, and more… I honestly just can’t stop combining two of my favourite flavours! The sharpness of the raspberry, mixed with the sweetness of the white chocolate is just the best thing ever.
So for the base, I followed the same ideas as my Terry’s chocolate orange tart and my Easter tart and used a biscuit base. If you want a pastry base, have a look at this recipe for it! I really did want to stick to the ‘no-bake’ theme so the biscuit base had to do!
I used digestives, but you can basically use any biscuit. Some need less butter, so if you change it maybe stick with 100g of butter (especially for chocolate coated biscuits, ‘light’ biscuits, and filled biscuits!). I just blend the biscuits to a really fine crumb, mix in the melted butter, and press into the bottom and sides of this lovely tart tin!
For the filling, it’s basically a white chocolate ganache with a dab of butter inside. It’s not quite the right ratio to set completely solid, as you don’t want it to! You do need quite a large amount of white chocolate however, so don’t be alarmed by the 600g!!
You want to chop the white chocolate quite finely to reduce the amount of mixing you will need to do – and add it to a bowl along with the butter. Heat the double cream in a pan until just before boiling point, and pour over the chocolate and butter.
You let the mixture sit for a little bit, and then you stir until smooth! If you ever still have lumps of chocolate left, you can add the mixture back to the cream pan for a short while and stir until melted – you just want to make sure you don’t over heat it!
Pour the white chocolate ganache mix on to the base, and swirl through your coulis – it’s easy to just spoonful on some small amounts of coulis, and swirl through with the end of a cake tester. Leave the tart to set for a few hours till firm, and then decorate!
I use a loose bottomed tin so that it’s MUCH easier to remove! If you don’t, you’ll want to just serve the dessert from the dish you have used! You can’t really invert a tart like this, it might get messy!! Top the dessert with raspberries, freeze dried raspberries, and some grated white chocolate!
White Chocolate Raspberry Tart!
- 300 g digestives
- 150 g unsalted butter
- 100 g raspberries
- 1 tbsp caster sugar
- 2 tbsp water
White Chocolate Filling
- 600 g white chocolate (finely chopped)
- 250 ml double cream
- 25 g unsalted butter
- 100 g raspberries
- Freeze Dried Raspberries
- Grated White Chocolate
- Mix the digestive biscuits in a food processor or break the biscuits into a fine crumb in a bowl with a rolling pin.
- Add the melted unsalted butter and mix together until combined.
- 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.
- Add your raspberries, sugar and water to a pan. Heat on a low-medium heat until the fruit starts to break down and soften.
- Once heated for about 3-4 minutes, remove from the heat and puree to a liquid.
- Pass the coulis through a sieve to remove the seeds and let the mixture cool.
- Add the white chocolate and butter to a large bowl.
- Pour the cream into a small pan, and heat the cream until just before boiling point.
- Pour the cream onto the chocolate and butter and leave to sit for five minutes.
- 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.
- Pour the ganache into the tart case - dollop in about half of the raspberry coulis, and swirl the mixture together with a cake skewer.
- Set the tart in the fridge for a couple of hours until set.
- Remove the tart from the tin carefully, and put onto a serving plate.
- Decorate the tart with some fresh raspberries and freeze dried raspberries, and some grated white chocolate!
- Serve with an extra drizzle of coulis!
- If you want to use milk chocolate, use a ratio of 400g milk chocolate and 200ml of cream.
- If you want to use dark chocolate, use a ratio of 300g dark chocolate and 300ml of cream.
- This tart will last in the fridge for three days!
- You can use fresh or frozen raspberries for the coulis.
- You can swap out the raspberries for any other berry!
- You can use more coulis in the filling, but be careful when swirling!
- I used this tart tin in this recipe!
- I buy my freeze dried raspberries online!
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