White Chocolate Berry Tart!
A deliciously sweet and festive white chocolate berry tart with a biscuit base, berry filling, white chocolate ganache and more
Print
Pin
Servings: 12 slices
Ingredients
Biscuit base
- 300 g digestives
- 150 g unsalted butter
Berry mix
- 300 g berries (I use a frozen berry mix)
- 100 g caster sugar
- 1 tbsp cornflour
- 100 ml water
White chocolate ganache
- 300 g white chocolate
- 100 ml double cream
- 50 g unsalted butter
Decoration
- fresh berries
- freeze dried raspberries
- grated chocolate
Instructions
- Blitz the biscuits to a fine crumb, of bash them to a fine crumb. Melt the butter in a separate bowl.
- Mix the blitzed biscuits with some melted butter and press down into the base and sides of a 9” tart tin
- Add the berries, sugar, cornflour and water to a pan
- Heat on a low-medium heat for about 5-10 minutes to soften the fruit and mash it down and mix together
- Pour onto the biscuit base and leave this to cool for 15 minutes and then refrigerate for an hour before topping
- Add the chocolate, cream and butter to a new bowl
- Melt together until smooth and then pour over the cooled fruit
- Leave the tart to set for a couple of hours
- Decorate with some fresh berries and freeze dried fruit if you fancy
Notes
- This tart will last 3+ days in the fridge
- This tart will freeze for 3+ months
- I use this 9" tart tin in this dessert recipe
- I use these freeze dried raspberries