{"id":31765,"date":"2024-12-01T08:00:02","date_gmt":"2024-12-01T08:00:02","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=31765"},"modified":"2025-03-03T12:45:08","modified_gmt":"2025-03-03T12:45:08","slug":"white-chocolate-berry-tart","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2024\/12\/01\/white-chocolate-berry-tart\/","title":{"rendered":"White Chocolate Berry Tart!"},"content":{"rendered":"

A deliciously sweet and festive white chocolate berry tart with a biscuit base, berry filling, white chocolate ganache and more <\/h2>\n

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We all know how much I adore anything to do with Christmas, so it’s no surprise that I am here for another festive dessert. I love my Christmas pavlova wreath<\/a> already, as it’s such a showstopper, and then you have my baileys bread and butter pudding<\/a>, or even my Black Forest trifle<\/a>. There are endless dessert ideas… <\/p>\n

I always want to try and write recipes that I know you will adore, so I thought I would try something a little different this time as I have so many recipes already of baileys, chocolate orange, gingerbread and so on… so I went for something completely different with white chocolate and berries. <\/p>\n

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No-Bake tarts<\/h3>\n

No-Bake tarts are so easy to make, and so delicious. I adore a biscuit base, a no-faff filling, and endless amounts of inspiration. My chocolate orange tart is by far one of my favourites recipes ever, because it’s only six ingredients and incredibly easy to put together in no time at all and leave to set. <\/p>\n

I wanted to create another no-bake tart that has a different flavour palette for a different bit of inspiration for you all. I adore the marriage of white chocolate with berries anyway, but I was yet to put the ingredients together in a dessert. You can adapt and change it ever so slightly, but honestly it’s perfect as it is. <\/p>\n

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Biscuit Base<\/h3>\n

I always start off a biscuit base in the same way because why would I not? There is something simple yet perfect about a biscuit base like you get in a cheesecake, or a no-bake dessert like this. <\/p>\n

I by far prefer using digestive biscuits for a biscuit base like this. You want to use the full-sugar full-fat classic digestives compared to the lighter versions, or something such as a rich-tea biscuit because they are so light and won’t blend with the butter too well. <\/p>\n

If you want to make a chocolate version of the base, you can add 25g of cocoa powder into the blitzed biscuits before adding the melted butter, so easy. I tend to avoid filled biscuits, or chocolate coated biscuits, unless otherwise specified because the butter quantities tend to change. <\/p>\n

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Berry filling<\/h3>\n

I basically wanted to make a homemade jam\/compote type filling for this, so you can use whatever berries you would like for this. I used the frozen Black Forest mix from the supermarket which usually comprises of cherries, blackberries, blackcurrants and so on. <\/p>\n

You can use fresh berries as well, they just take less time to make the compote as you don’t have to get past the frozen part. However, whatever works for you is best – I do find frozen berries much better. <\/p>\n

I simply add the berries, cornflour, sugar and water to a pan and heat on a low heat, mixing well and slowly making sure to heat the berries through and letting them soften and mashing them up to a smoother texture. I don’t sieve my berries as I like the texture it brings.<\/p>\n

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White chocolate ganache<\/h3>\n

I wanted to use white chocolate because the berry layer has a tartness that is unmatched, so it marries really well with the white chocolate ganache on top, and the slightly salty digestive biscuit base underneath. It’s only three ingredients, but it’s perfect. <\/p>\n

When making a white chocolate ganache I use a 3:1 ratio of white chocolate to cream. If you want to switch the ganache to milk chocolate, you need to use 250g milk chocolate and 150ml of double cream. If you want dark chocolate, it’s 200g dark chocolate and 200ml double cream. <\/p>\n

Because there is already quite a lot going on, I simply decorate with some fresh berries, some freeze dried raspberries and some grated chocolate to boot. <\/p>\n

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Tips & Tricks <\/h3>\n