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!

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 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.

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, 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 on top of the crust, then pour the chocolate mixture over the top, spreading out to the edges. Refrigerate until completely set – about 2 – 3 hours.

Scroll down for the FULL printable recipe. 🙂

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? 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! ♥

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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!

Print

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.

Nutrition Information:

Yield: 10 slices Serving Size: 1 slice
Amount Per Serving:Calories: 715 Total Fat: 45g Saturated Fat: 25g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 64mg Sodium: 222mg Carbohydrates: 75g Fiber: 3g Sugar: 54g Protein: 7g

Nutrition information isn’t always accurate.