Yet another no-bake tart recipe? I love them, they’re not only easy to make, but make a great light dessert perfect for almost any occasion. I’ve given my regular and go-to tart recipe a Valentine’s Day makeover and made a delicious and simply beautiful White Chocolate and Raspberry Tart. The tart has a shortbread base – which happens to be one of my favourite cookies, they’re buttery and just so good. Then it’s topped with a creamy and lush white chocolate vanilla Chantilly filling and finished with sweet, tart raspberries. And of course it’s decorated with even more chocolate! Enjoy!
Treat your special someone this V Day with a slice of heaven. White chocolate and raspberries are the way to anyones heart…
I love the combination of flavour in this tart. White chocolate + raspberry has always been a delicious mix, but the addition of rich, buttery shortbread evaluates the whole recipe! I have to be honest I didn’t buy enough shortbread biscuits when I was at the supermarket, so I sneakily added some chocolate digestives to make up the base! It turned out really well – everyone really liked the chocolatey undertone…:)
What I love most about no-bake desserts is that they can be made in advance – so they make a great addition to any for dinner party menu – you’ll totally impress your guests!
Makes 1 Tart – serves 8-10 generous slices
Biscuit Base –
250g pack shortbread biscuits
50g butter, melted
White Chocolate Filling –
200g white chocolate, melted and cooled slightly
200ml double cream, chilled
2 tbsp of icing sugar – add more or less depending on sweetness
1/2 tsp vanilla bean paste or 1 tsp of pure vanilla extract (opt)
Chocolate curls or melted chocolate
1. To make the shortbread base: Crush/blitz the shortbread in a food processor until fine or in a ziplock bag with a rolling pin. Tip into a mixing bowl and combine with the melted butter. Press into a 20cm tart tin until compact. Place in the fridge whilst you make the filling.
2. For the filling: Whip the cream until it’s reaches soft peaks. Fold in the melted white chocolate, icing sugar and vanilla bean paste until incorporated and smooth. Spread out onto the prepared base and even out with a butter/palate knife. Cover the tin and place back in the fridge for at least 4 hours or overnight.
3. To decorate: Scatter over the raspberries and finish with the chocolate curls and a light dusting of icing sugar! So good.
Enjoy the recipe everyone! Have a great week!