Ingredients
Scale
- 3 cups digestive biscuits (300g)
- 1/4 cup caster sugar (50g)
- 1/2 cup unsalted butter, melted (115g)
- 2 cups white chocolate, chopped (350g)
- 1/2 cup heavy cream (120ml)
- 1/4 cup unsalted butter (56g)
- 2 cups fresh raspberries (250g)
Instructions
- Prepare the crust by processing the digestive biscuits into fine crumbs. Combine with caster sugar and melted butter, then press into a 9-inch tart pan. Chill.
- For the filling, melt white chocolate, heavy cream, and butter over a double boiler until smooth. Let cool slightly before pouring into the chilled crust.
- Gently fold in half of the raspberries and pour filling into the crust. Smooth with a spatula and chill for at least 4 hours or overnight.
- Before serving, garnish with remaining fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 24g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg