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!
White Chocolate Raspberry Tart
I have the most perfect no-bake summer dessert for you. Love white chocolate and raspberries?
Then you are gonna love today’s recipe. My family could not stop eating it!
This White Chocolate Raspberry Tart is not too rich, and has just the right amount of creaminess and flavour.
Throw in some fresh raspberries for the ultimate summer dessert that everyone can enjoy.
Looking for more white chocolate recipes? Check out my White Chocolate Torte, White Chocolate Oreo Fudge, and my Easy White Chocolate Pots de Crème.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this tart. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the crust:
- digestive biscuit OR graham cracker crumbs
- caster/granulated sugar
- unsalted butter
For the filling:
- white chocolate: good quality white chocolate that you enjoy eating on its own.
- double OR heavy cream
- unsalted butter
- fresh raspberries
How to make White Chocolate Raspberry Tart
To make this tart, start by making the biscuit crust. Simply stir together the crumbs and sugar, then mix in the melted butter.
Press the crumb mixture into an un-greased 9-inch fluted tart tin, and refrigerate whilst you prepare the filling.
For the filling, place the white 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 evenly on top of the crust, then pour the white chocolate mixture over the top, spreading out to the edges.
Refrigerate until completely set – about 2 – 3 hours.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This White Chocolate Raspberry Tart is:
- incredibly rich and creamy
- quick and easy to make (no-bake!)
- full of fresh juicy raspberries
- paired with a perfectly sweet biscuit crust
How long will this white chocolate tart last? This tart and any leftovers can be cover tightly, and kept refrigerated for up to 3 days.
Can I freeze this tart? Yes! This tart freezes well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these no-bake desserts next!
- No-Churn Double Chocolate Ice Cream (a must-try!)
- No-Bake Mint Chocolate Cream Pie
- No-Bake Key Lime Pie
- Chocolate Fridge Cake
- No-Bake Double Chocolate Cheesecake
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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 (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.
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.
Nutrition Information:
Yield:
10 slicesServing Size:
1 sliceAmount Per Serving: Calories: 715Total Fat: 45gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 64mgSodium: 222mgCarbohydrates: 75gFiber: 3gSugar: 54gProtein: 7g
Nutrition information isn’t always accurate.
Elaine
Wednesday 23rd of August 2023
Could I make this with white choc instant pudding mix?
Marsha
Thursday 24th of August 2023
I haven't tried using pudding mix for this recipe before so I can't say how it will be. If you try it, let me know how it goes! :)
Sherony
Thursday 18th of May 2023
Hello! I only have 8inch tart pan. How would you suggest I adjust the measurements for this? Also, if I were to decorate with raspberries on the top, would that freeze ok, or should decoration with fresh fruit be done on the day? Thanks
Marsha
Thursday 18th of May 2023
Hi Sherony! Simply choose "change pan size" option on this site, then input ingredients - http://kinja-labs.com/ingredient-cutter/
I would decorate with fresh raspberries on the day you want to serve it.
Kaye
Tuesday 29th of November 2022
Absolutely delicious my husbands friend said it’s the best he’s ever tasted like in a restaurant.
Sharon ranger
Saturday 5th of November 2022
Can I use frozen raspberries instead of fresh?
Dubs
Friday 22nd of April 2022
Can I use (thawed) frozen dark cherries instead of raspberry?
Marsha
Saturday 23rd of April 2022
Sure! :)