This white chocolate raspberry tart was made three times in two weeks; its that good and easy. It presents beautifully, too. It is a no-bake sort of tart that barely needs assembly and a refrigeration stint.
The crust is made from crushed biscuits and butter, and the filling is quite simply a white chocolate ganache poured over fresh raspberries. How long you keep it refrigerated depends on how gooey you like your tart. Consider anything from 2 hours to overnight appropriate.
3 cups digestive biscuit/graham cracker crumbs 300g
1/2 cup unsalted butter 115g, melted
350g white chocolate 350g, chopped
1/2 cup heavy cream
1/4 cup butter
2 cups fresh raspberries
Stir together the biscuit crumbs and melted butter until all the crumbs are moist.
Press the mixture into the bottom and up the sides of an un-greased 23cmfluted tart tin with a removable base. Refrigerate whilst preparing the filling.
Place the chocolate, heavy cream, and butter in a saucepan and heat until melted and smooth.
Place the raspberries onto the bottom of the crust, and pour the white chocolate on top.
Refrigerate until firm at least 2 hours or overnight.
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