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A Delicious No-Bake White Chocolate Raspberry Tart with a Biscuit Base, White Chocolate Ganache Filling, Raspberry Coulis and more!

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!

A Delicious No-Bake White Chocolate Raspberry Tart with a Biscuit Base, White Chocolate Ganache Filling, Raspberry Coulis and more!
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Category: Dessert
Type: Tart
Keyword: Raspberry, White Chocolate
Prep Time: 1 hour
Cook Time: 30 minutes
Setting Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter

Raspberry Coulis

  • 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



Biscuit Base

  • 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.

Raspberry Coulis

  • 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


Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Jane on December 30, 2021 at 1:48 pm

    Hello, I love your recipes! So many fab options. I can’t decide whether to make with white, milk or dark choc. Leaning towards dark – has anyone tried with dark? Going to make for NYE dinner party tomorrow night!

  2. Emma campbell on December 17, 2021 at 11:08 am

    I am looking to make the filling dairy free. Would this work with D Free chocolate or dark chocolate with the plant based double cream alternative?

  3. Sharon on December 6, 2021 at 8:32 pm

    Hi Jane can I swap the biscuits for shortbread instead of digestives

    • Jane's Patisserie on December 7, 2021 at 12:05 pm

      Yes you can! Just reduce the butter to 100g and you’ll be fine! Hope this helps x

  4. Beth on October 18, 2021 at 5:23 pm

    I don’t have a tart tin with a loose bottom, can I use a tart tin that doesn’t have a loose bottom

  5. Amber on August 24, 2021 at 8:20 pm

    Hi Jane, I’ve got your booked and am planning to make this recipe. The recipe says ‘Bake: 30 mins’ but I’m a bit confused as not sure if the filling has to be baked or left to set, or are all elements left to set in the fridge.


    • Jane's Patisserie on August 25, 2021 at 10:55 am

      It’s a general summary of time x

  6. Caitlin Devine on August 16, 2021 at 6:24 pm

    5 stars
    Hi Jane,

    I’ve made this before and it’s gone down a treat! I’m wondering, if I want to make it with gluten free white chocolate will I have to alter the recipe for the filling at all?

    Caitlin 😊

  7. Briony Day on July 19, 2021 at 6:31 pm

    Hiya, love your recipes! Can’t wait to try this – do you think I could use a glass Pyrex tart tin?? Thank you!!! X

    • Jane's Patisserie on July 21, 2021 at 8:42 pm

      Yeah I’m sure that would work well! x

  8. Rachel on December 18, 2020 at 4:10 pm

    Hi Jane,

    I live in the Netherlands and we don’t have double cream. Do you think I can use whipped cream instead? I replaced double cream for whipped cream before in one of your cheesecake recipes and it didnt get stiff enough and collapsed. I want to prevent something like that again haha!

    • Jane's Patisserie on December 18, 2020 at 6:09 pm

      Do you mean pre-whipped cream? That won’t work unfortunately – I’m not sure what your equivalent is but you need the fattiest liquid cream you have x

    • Lizzie on August 6, 2021 at 11:07 pm

      Hi Jane,

      I plan to make this tomorrow, if I were to use shortbread biscuits for the base, what would be the quantity and ratio for biscuit to butter?
      Thank you! – I continue to love all your recipes by the way, I received your book yesterday in the post and can’t wait to try all your exclusive recipes!

  9. Heather on October 15, 2020 at 12:01 pm

    Hi how many days will this last/keep fresh?
    Im wanting it for Saturday but thinking of making it either this evening (thursday) or tomorrow (Friday) but want to make sure it will still be okay to eat on Saturday if I do make in advance, many thanks

    • Jane's Patisserie on October 16, 2020 at 3:16 pm

      It lasts 3 days in the fridge, so can be made a couple of days in advance!

    • KIERA Kerrigan on November 21, 2020 at 9:30 am

      Hello, can I use shop bought coulis? If so how many MLS? Or grams please

  10. Amanah on August 30, 2020 at 1:05 am

    5 stars
    I made this for my daughter’s 20th birthday yesterday as she’s a fan of white chocolate and raspberry tarts. It was a big hit!!! Thank you for sharing this recipe Jane😘

  11. Danielle Green on August 20, 2020 at 5:32 pm

    5 stars
    Currently making this as we speak, just wondering what do you do with the other half of the raspberry coulis?
    All your recipes are amazing, I don’t know how you think them all up and know what quantities work ect.
    Well done.

    • Jane's Patisserie on August 21, 2020 at 9:58 am

      Hey! As mentioned on the recipe you serve it with the tart! x

  12. Faye on August 18, 2020 at 9:30 pm

    4 stars
    Tried it at the weekend- delicious!! Thanks for the recipe! I was just wandering if I could change the white chocolate to milk/dark chocolate next time please? X

    • Jane's Patisserie on August 19, 2020 at 12:01 pm

      Yep! There’s notes on the post already about that xx

  13. Victoria Hancocks on August 17, 2020 at 6:43 pm

    This looks amazing! I cannot get double cream here in Austria, would mascarpone loosened with single cream to the consistency of double cream work? Or any alternatives I could try? Thank you 😊

    • Jane's Patisserie on August 17, 2020 at 8:01 pm

      Hey! Thank you! And you basically want whatever cream you would normally use to make ganache with – for example, in America, they’d typically use heavy cream! xx

  14. Robyn on August 16, 2020 at 2:36 am

    This looks so pretty, we get a large crop of raspberries every year, all gone now but this is going to be top of the list next year.

    • Jane's Patisserie on August 16, 2020 at 9:50 am

      Ahh thank you! I hope you love it next year! X

    • Lynn Robertson on August 20, 2020 at 11:22 am

      Just made the coulis, it’s really thin,
      Will it thicken when cool or do I need to make more?

    • Jane's Patisserie on August 20, 2020 at 3:58 pm

      It might thicken a bit once it cools, but it should still work absolutely fine as coulis isn’t massively thick anyway!

  15. Steph on August 15, 2020 at 11:28 pm

    Hello, just wondering if this could be frozen?

    Thank you 🙂

  16. Liz on August 15, 2020 at 2:47 pm

    Hi Jane, if I use frozen raspberries, should I use less water?
    I love your recipes, the fact that you include the various recipes for the other chocolate options is really helpful.
    Thank you for your time.

    • Jane's Patisserie on August 15, 2020 at 8:10 pm

      Maybe only 1tbsp, but you really don’t add too much so it should be fine! And thank you! I know people like different chocolates so always want every one to have something they can enjoy xx

  17. Lindri on August 15, 2020 at 12:46 pm

    Hi Jane, does it matter what white chocolate I use?

    • Jane's Patisserie on August 15, 2020 at 2:26 pm

      I just use basic white chocolate – or cooking chocolate x

  18. Victoria Hellawel on August 15, 2020 at 10:41 am

    I love trying your recipes and can’t wait to try this one too!
    Would the recipe work in individual tart tins and if so, how many would this recipe make? I think my tart cases are 4” rounds

    • Jane's Patisserie on August 15, 2020 at 2:26 pm

      I’m not certain I’m afraid, maybe about 5-6? x

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