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