Description
A creamy white chocolate raspberry tart with a smooth filling and fresh fruit topping. Perfect for special occasions.
Ingredients
Scale
- 200g digestive biscuits (crushed)
- 100g unsalted butter (melted)
- 300g white chocolate (chopped)
- 200ml heavy cream
- 250g fresh raspberries
- 1 tbsp powdered sugar (optional)
Instructions
- Mix crushed biscuits with melted butter and press into a tart tin. Chill for 30 minutes.
- Melt white chocolate with heavy cream over low heat, stirring until smooth.
- Pour the filling over the biscuit base and refrigerate for 2 hours.
- Arrange raspberries on top and dust with powdered sugar if desired.
- Serve chilled.
Notes
- Use a springform tin for easy removal.
- Allow the tart to set fully before slicing.
- Fresh raspberries work best for topping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: white chocolate raspberry tart, no-bake dessert, fruit tart