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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
hour
Cook Time:
30
minutes
minutes
Setting Time:
2
hours
hours
Total Time:
3
hours
hours
30
minutes
minutes
Servings:
12
Slices
Author:
Jane's Patisserie
Ingredients
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
Decoration
100
g
raspberries
Freeze Dried Raspberries
Grated White Chocolate
Grams
-
Ounces
Instructions
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.
Filling
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.
Decorate
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!
Notes
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
!