White chocolate raspberry tart

YOU
Serves about 20 serving Preparation: 30 mins By Food24
Tap for method
Tap for method

Ingredients (9)

300 g digestive biscuits — chocolate
120 g butter — melted
320 g white chocolate — chopped
125 ml cream
50 g butter — unsalted
300 g raspberries
80 g dark chocolate
raspberries — to garnish
30 ml icing sugar
Tap for ingredients
Tap for ingredients

Method:

Grease a 19x27cm tart tin with nonstick spray.

1. Crust Blitz the biscuits in a food processor. Add the butter and blitz until well combined. Press the biscuit mixture onto the bottom and up the sides of the tart tin. Chill in the fridge for 20 minutes.

Filling

2. Add the chocolate, cream and butter to an ovenproof glass bowl. Microwave for 30 seconds, stir well then micro wave for another 30 seconds. Repeat until the chocolate has melted and the mixture is smooth.

3. Pack the raspberries in  a single layer on the biscuit base. Pour the melted chocolate over and spread evenly over the berries. Chill in the fridge for 3-4 hours.

Topping

4. Grease a large piece of baking paper well with nonstick spray. Temper the chocolate and pour into a piping bag. Snip the tip off the bag and pipe swirls onto the baking paper. Leave to harden. Garnish the tart with the swirls and berries. Dust with the icing sugar and serve.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.