White Chocolate Raspberry Tart

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.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

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!

• No-Churn Double Chocolate Ice Cream (a must-try!)
• No-Bake Mint Chocolate Cream Pie
• No-Bake Key Lime Pie
• Chocolate Fridge Cake
• No-Bake Double Chocolate Cheesecake

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