Skip to Content

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.

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.

A slice being taken from White Chocolate Raspberry Tart.
Overhead shot of White Chocolate Raspberry Tart with slice being removed.

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.

White Chocolate Raspberry Tart with slice being taken.
A slice of White Chocolate Raspberry Tart served on white plate with fork.

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!

Slice of White Chocolate Raspberry Tart served on white plate with a fork.
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!

Try these no-bake desserts next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

White Chocolate Raspberry Tart with slice being taken.

White Chocolate Raspberry Tart

Yield: 8 - 10 slices
Prep Time: 30 minutes
Total Time: 30 minutes

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

  1. Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.
  2. 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

  1. 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.
  2. 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.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Marsha's Baking Addiction.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 715Total Fat: 45gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 64mgSodium: 222mgCarbohydrates: 75gFiber: 3gSugar: 54gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Norma

Friday 25th of June 2021

Hi, could I use dark chocolate digestive biscuits instead & also leave out the sugar? Or would this affect it setting? Thank you. Can't wait to make this, looks amazing.

Marsha

Friday 25th of June 2021

Yes, that's fine. Enjoy!

Laura

Saturday 22nd of May 2021

I made this using an 11inch tart pan. There was not enough chocolate mixture to fully cover my raspberries. How would I adjust the recipe to accommodate my larger pan? Thanks.

Marsha

Saturday 22nd of May 2021

Hi Laura! I would adjust the filling ingredients to these measurements:

3 cups (523g) white chocolate 3/4 cup (180ml) heavy cream 6 tablespoons (85g) unsalted butter 3 cups (374g) fresh raspberries

Kait

Thursday 10th of December 2020

Hi! Could you substitute cranberries instead of raspberries?

Marsha

Thursday 10th of December 2020

You can use whichever fruits you want! :)

Angela

Saturday 31st of October 2020

I made this last week. Big hit with the family. It was delicious. I could have sold it in a patisserie

sarah

Saturday 25th of July 2020

Hi thank you for this amazing recipe, its the easiest and by far the nicest thing I've eaten. Just thinking could I swap the white chocolate with milk and Raspberry with strawberry and do a milk Chocolate and strawberry tart ? I put these in my treat boxes that I sell and people go wild about them, also my terminally ill dad gets slices of it and loves it so much, thank you

Marsha

Saturday 25th of July 2020

Hi Sarah! Yes you can swap for milk chocolate and strawberries :)

Skip to Recipe