Best Of White Chocolate Raspberry Tart


White Chocolate Raspberry Tart Inspirational White Chocolate Raspberry Tart











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.









This article and recipe adapted from this site







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