Name: Raspberry and White Chocolate Tart recipe
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 packet plain sweet biscuits; 125 g butter melted; 1 1/2 cups fresh raspberries; 2 tbs icing sugar; 2 x 250 g cream cheese; 180 g white chocolate melted; 1/2 cup caster sugar; 1/2 cup thickened cream; 1 tsp vanilla extract; 1 tsp lemon rind grated; 1 cup thickened cream; 1 punnet fresh raspberries

by blb003 Last updated on 07/10/2019

I love this recipe because it's so easy to make (no bake!) and with a little decorating, it looks spectacular. - blb003

Ingredients

1 packet plain sweet biscuits
125 g butter melted
1 1/2 cups fresh raspberries
2 tbs icing sugar
2 x 250 g Philadelphia cream cheese
180 g white chocolate melted
1/2 cup caster sugar
1/2 cup thickened cream
1 tsp vanilla extract
1 tsp lemon rind grated
1 cup thickened cream
1 punnet fresh raspberries

Method

Step 1

Grease and line the base of a rectangular baking tin with GLAD baking paper.
Step 2

Blitz the raspberries and icing sugar until smooth. Press through a sieve to remove any bits.
Step 3

Place biscuits in a GLAD medium Snap Lock Bag and crush with a rolling pin. Place in a bowl and add the melted butter. Stir to combine. Press into the prepared tin and place in the fridge.
Step 4

Blitz the cream cheese packets, melted chocolate, cream, sugar, vanilla and lemon rind until smooth. Pour in tin. Drizzle over the raspberry puree and swirl through with a skewer.
Step 5

Refrigerate for at least 6 hours (or overnight if possible).
Step 6

To decorate, whip the remaining thickened cream until stiff. Using a GLAD medium Snap Lock Bag pipe peaks over the tart and top with raspberries.