Go Back

Raspberry and White Chocolate Tart


  • 250 g digestive biscuits
  • 100 g unsalted butter
  • 180 g raspberries
  • 200 g white chocolate
  • 250 g mascarpone cheese
  • 150 ml double cream


  1. 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.

  2. 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.

  3. 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.

  4. Put the mascarpone and white chocolate into a microwave proof bowl and heat for 30 second intervals, stirring each time, until melted together.

  5. Whip the double cream until it's the same consistency as the white chocolate mixture.

  6. Add the whipped cream to the white chocolate mixture and fold together until combined. 

  7. 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. 

  8. Once set, remove the tart from the tin and peel away the cling film. Slice and enjoy!