WHITE CHOCOLATE RASPBERRY TART

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

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.

NOTES

Leftovers can be cover tightly, and kept refrigerated for up to 3 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

The calories are an estimate only.

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