{"id":16299,"date":"2020-08-15T08:00:58","date_gmt":"2020-08-15T07:00:58","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=16299"},"modified":"2022-07-27T12:40:13","modified_gmt":"2022-07-27T11:40:13","slug":"white-chocolate-raspberry-tart","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2020\/08\/15\/white-chocolate-raspberry-tart\/","title":{"rendered":"White Chocolate Raspberry Tart!"},"content":{"rendered":"

A delicious no-bake white chocolate raspberry tart with a biscuit base, white chocolate ganache filling, raspberry coulis and more!<\/h2>\n

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White chocolate raspberry tart <\/h3>\n

It’s the summer, it’s hot, and all I want is something sweet that doesn’t require an oven… no-bake desserts are the BEST! And this one? This delicious white chocolate and raspberry tart? The best of the best. <\/p>\n

I went raspberry picking not so long ago, and made a large batch of raspberry coulis – I make jams with freshly picked fruit, I freeze fruit that is going ‘off’ so I can blend it for smoothies.. but I also make coulis because it’s so easy. <\/p>\n

With an abundance of raspberries, I was in the mood to make something with them… and the classic white chocolate and raspberry combination screamed out to me again! We all know I am completely obsessed with it, but… yeah… I just can’t stop! <\/p>\n

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My white chocolate & raspberry loaf cake<\/a>, my cupcakes<\/a>, my cheesecake<\/a>, and more… I honestly just can’t stop combining two of my favourite flavours! The sharpness of the raspberry, mixed with the sweetness of the white chocolate is just the best thing ever. <\/p>\n

Base<\/h3>\n

So for the base, I followed the same ideas as my Terry’s chocolate orange tart<\/a> and my Easter tart<\/a> and used a biscuit base. If you want a pastry base, have a look at this recipe for it<\/a>! I really did want to stick to the ‘no-bake’ theme so the biscuit base had to do! <\/p>\n

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I used digestives, but you can basically use any biscuit. Some need less butter, so if you change it maybe stick with 100g of butter (especially for chocolate coated biscuits, ‘light’ biscuits, and filled biscuits!). I just blend the biscuits to a really fine crumb, mix in the melted butter, and press into the bottom and sides of this lovely tart tin<\/a>! <\/p>\n

Filling<\/h3>\n

For the filling, it’s basically a white chocolate ganache with a dab of butter inside. It’s not quite the right ratio to set completely solid, as you don’t want it to! You do need quite a large amount of white chocolate<\/a> however, so don’t be alarmed by the 600g!! <\/p>\n

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You want to chop the white chocolate<\/a> quite finely to reduce the amount of mixing you will need to do – and add it to a bowl along with the butter. Heat the double cream in a pan until just before boiling point, and pour over the chocolate and butter. <\/p>\n

You let the mixture sit for a little bit, and then you stir until smooth! If you ever still have lumps of chocolate left, you can add the mixture back to the cream pan for a short while and stir until melted – you just want to make sure you don’t over heat it! <\/p>\n

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Coulis swirl<\/h3>\n

Pour the white chocolate ganache mix on to the base, and swirl through your coulis – it’s easy to just spoonful on some small amounts of coulis, and swirl through with the end of a cake tester. Leave the tart to set for a few hours till firm, and then decorate!<\/p>\n

Tips!<\/h3>\n

I use a loose bottomed tin so that it’s MUCH easier to remove<\/a>! If you don’t, you’ll want to just serve the dessert from the dish you have used! You can’t really invert a tart like this, it might get messy!! Top the dessert with raspberries, freeze dried raspberries<\/a>, and some grated white chocolate! <\/p>\n

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White Chocolate Raspberry Tart!<\/h2>\n\t\t
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A delicious no-bake white chocolate raspberry tart with a biscuit base, white chocolate ganache filling, raspberry coulis and more!<\/span><\/div>\n