White Chocolate Raspberry Tart – A deliciously rich and creamy no-bake white chocolate tart recipe that is stuffed full of fresh raspberries, and has a sweet digestive biscuit crust!
White Chocolate Raspberry Tart
I have the most perfect no-bake summer dessert for you. Love white chocolate and raspberries?
Then you are gonna love today’s recipe. My family could not stop eating it!
This White Chocolate Raspberry Tart is not too rich, and has just the right amount of creaminess and flavour. Throw in some fresh raspberries for the ultimate summer dessert that everyone can enjoy.
Looking for more white chocolate recipes? Check out my White Chocolate Torte, White Chocolate Oreo Fudge, and my Easy White Chocolate Pots de Crème.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this tart. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the crust:
- digestive biscuit OR graham cracker crumbs
- caster/granulated sugar
- unsalted butter
For the filling:
- white chocolate: good quality white chocolate that you enjoy eating on its own.
- double OR heavy cream
- unsalted butter
- fresh raspberries
How to make White Chocolate Raspberry Tart
To make this tart, start by making the biscuit crust. Simply stir together the crumbs and sugar, then mix in the melted butter.
Press the crumb mixture into an un-greased 9-inch fluted tart tin, and refrigerate whilst you prepare the filling.
For the filling, place the white chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
Place the raspberries evenly on top of the crust, then pour the white chocolate mixture over the top, spreading out to the edges. Refrigerate until completely set – about 2 – 3 hours.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
This White Chocolate Raspberry Tart is:
- incredibly rich and creamy
- quick and easy to make (no-bake!)
- full of fresh juicy raspberries
- paired with a perfectly sweet biscuit crust
How long will this white chocolate tart last? This tart and any leftovers can be cover tightly, and kept refrigerated for up to 3 days.
Can I freeze this tart? Yes! This tart freezes well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
Try these no-bake desserts next!
White Chocolate Raspberry Tart
A deliciously rich and creamy no-bake white chocolate tart recipe that is stuffed full of fresh raspberries, and has a sweet digestive biscuit crust!
Ingredients
For the Crust
- 3 cups (300g) digestive biscuit/graham cracker crumbs
- 1/4 cup (50g) caster/granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Filling
- 2 cups (350g) white chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1/4 cup (56g) unsalted butter
- 2 cups (250g) fresh raspberries
Instructions
For the Crust
- Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.
- Press the mixture into the bottom and up the sides of an un-greased 23cm/9-inch fluted tart tin with a loose base. Refrigerate whilst preparing the filling.
For the Filling
- Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
- Place the raspberries onto the bottom of the crust, and pour the white chocolate on top. Refrigerate until firm - about 2 hours.
Notes
Leftovers can be cover tightly, and kept refrigerated for up to 3 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition Information:
Yield: 10 slices Serving Size: 1 sliceAmount Per Serving: Calories: 715Total Fat: 45gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 64mgSodium: 222mgCarbohydrates: 75gFiber: 3gSugar: 54gProtein: 7g
16 comments
I adore white chocolate and raspberries together. Such a great tart Marsha! I also nominated you for the Mystery Blogger Award 🙂
yummmmmm, definitely will try. looks so good and easy
Absolutely delicious and easy to make ahead!
Perhaps 3/4 of the crust recipe would be sufficient?
Hi Susan! If you’d like a thinner crust, you could definitely do 3/4 🙂 Enjoy!
Hi, Marsha!
Is double cream more or less the same as sour cream? Unfortunately I am not really sure what the equivalent it would be in Romanian.
Hi Ana! Double cream is the British term for heavy or whipping cream in the United States, so not the same as sour cream.
Hi, can I use raspberry filling which is available in a can as fresh raspberries are not easily available in India?
Hi Vani! I can’t say I’ve tried to use canned raspberry filling in this recipe. If you do try, I would say to drain as much liquid out as possible before pouring onto the tart crust.
Hi Marsha, this recipe looks delicious! Could I make the filling over a bain-marie as I always burn my chocolate in the microwave?
Melt your chocolate whichever way you are comfortable with. 🙂
Can this tart be made in a pastry case?
Yes, this can be made in a baked and cooled pastry case 🙂
Can this be made into individual tart pans? Thanks!
Of course! 🙂
Can this be made with semi sweet chocolate ? Would I need to change the ingredient amounts?
Yes, of course! No need to change amounts 🙂