WHITE CHOCOLATE RASPBERRY TART

A deliciously rich and creamy no-bake white chocolate tart recipe that is stuffed full of fresh raspberries, and has a sweet digestive biscuit crust!

INGREDIENTS

FOR THE CRUST

• 3 cups digestive biscuit/graham cracker crumbs 300g
• 1/4 cup caster/granulated sugar 50g
• 1/2 cup unsalted butter 115g, melted

FOR THE FILLING

• 2 cups white chocolate 350g, chopped
• 1/2 cup heavy cream 120ml
• 1/4 cup unsalted butter 56g
• 2 cups fresh raspberries 250g

INSTRUCTIONS

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.
3. .............
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