White Chocolate Raspberry Tart – A delectably rich and velvety no-heat white chocolate tart formula that is full loaded with new raspberries, and has a sweet stomach related scone hull!
I have the absolute best no-heat summer dessert for you. Love white chocolate and raspberries? At that point you are going to adore the present formula. My family couldn't quit eating it!
This White Chocolate Raspberry Tart isn't excessively rich, and has the perfect measure of richness and flavor. Toss in some new raspberries for a definitive summer dessert that everybody can appreciate.
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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
- Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.
- 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
- 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.
- Place the raspberries onto the bottom of the crust, and pour the white chocolate on top. Refrigerate until firm - about 2 hours.
For More Details : bit.ly/2ZNRwCA
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