Raspberry and White Chocolate Tart
It’s been so long since I’ve shared a proper dessert recipe with you all! This Raspberry and White Chocolate tart is sooooooo good and it’s no bake too, bonus!
So what is going on in this tart? First of all we have a crushed digestive biscuit base, then a layer of cooked raspberries. The tart case is then filled with a creamy, velvety white chocolate filling and topped with fresh raspberries. I added a little sprinkle of icing sugar but that was just to make it look pretty for the photos. 😉
The white chocolate filling is made with white chocolate ganache and mascarpone and the sweetness of the raspberries cuts through the richness of the white chocolate.
I already mentioned in my Quick and Easy Chocolate Chip Cookies recipe how breast feeding Noa has given me a major sweet tooth so having this sat in the fridge really tested my will power. I’m really going to have to work on some savoury recipes to avoid temptation. 😀
Raspberry and White Chocolate Tart – The recipe
Raspberry and White Chocolate Tart
Ingredients
- 250 g digestive biscuits
- 100 g unsalted butter
- 180 g raspberries
- 200 g white chocolate
- 250 g mascarpone cheese
- 150 ml double cream
Instructions
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Get your tin ready, I used an 8 inch spring form tin which I sprayed lightly with oil and then lined with cling film. I find it easier to remove the tart from the tin this way.
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Crush your digestives, I used the food processor because I'm lazy but you could just bash them with a rolling pin. Melt the butter and then mix it into the crushed biscuits. Tip the butter and biscuit mix into the tin and then press the mixture over the base and up the sides. I like to use the bottom of a measuring cup to do this. Put the base in the fridge to set.
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Add 100g of the raspberries to a small saucepan over a low heat and gently heat them until they have just started to soften and break down, set these to one side.
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Put the mascarpone and white chocolate into a microwave proof bowl and heat for 30 second intervals, stirring each time, until melted together.
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Whip the double cream until it's the same consistency as the white chocolate mixture.
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Add the whipped cream to the white chocolate mixture and fold together until combined.
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Get the tart case from the fridge and spread the cooked raspberries over the base then fill the rest of the case with the white chocolate mixture. Pile the remaining 80g of raspberries in the centre of the tart and then put the tart into the fridge overnight to set.
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Once set, remove the tart from the tin and peel away the cling film. Slice and enjoy!
Let me know if you give this recipe a try, I’d love to hear what you think!
Lianne x
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