Name: White Chocolate Berry Tart Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: Western
Ingredients: 300 g digestive biscuits; 150 g unsalted butter, melted; 300 g mixed berries (frozen berry mix works well); 100 g caster sugar; 1 tbsp cornflour; 100 ml water; 300 g white chocolate; 100 ml double cream; 50 g unsalted butter; Fresh berries; Freeze dried raspberries; Grated chocolate

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Introduction

This white chocolate berry tart combines a crisp digestive biscuit base with a luscious layer of sweetened berries and a creamy white chocolate topping. It’s a delightful dessert perfect for spring or summer gatherings, offering a balance of fresh fruitiness and rich sweetness.

A slice of tart with three visible layers sits on a white plate: the bottom layer is a light brown crumbly crust, the middle layer is a dark purple berry filling with a slightly shiny texture, and the top layer is a smooth creamy white topping sprinkled with white flakes. The tart is garnished with a fresh red raspberry on the plate and red crumbs scattered around. In the background, part of the remaining tart with the same layers is on a black plate, resting on a white marbled surface. A black fork leans against the slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g digestives
150 g unsalted butter (plus 50 g for the topping)
300 g berries (frozen berry mix works well)
100 g caster sugar
1 tbsp cornflour
100 ml water
300 g white chocolate
100 ml double cream
Fresh berries for decoration
Freeze dried raspberries for decoration
Grated chocolate for garnish

Instructions

Step 1: Blitz the digestives into a fine crumb using a food processor or bash them in a bag with a rolling pin. Melt 150 g of the unsalted butter in a separate bowl.
Step 2: Combine the biscuit crumbs with the melted butter until evenly moistened. Press the mixture firmly into the base and sides of a 9-inch tart tin to form an even crust.
Step 3: In a pan, add the berries, caster sugar, cornflour, and water. Heat over low to medium heat for 5–10 minutes, gently mashing the fruit as it softens and mixes into a thick filling.
Step 4: Pour the cooked berry mixture onto the biscuit base. Allow it to cool at room temperature for 15 minutes, then refrigerate the tart for at least one hour to set.
Step 5: Place the white chocolate, double cream, and remaining 50 g of unsalted butter in a bowl. Melt gently until smooth, stirring frequently to combine fully.
Step 6: Pour the melted white chocolate mixture evenly over the cooled berry layer. Return the tart to the refrigerator and leave it to set for a couple of hours.
Step 7: Before serving, decorate the tart with fresh berries, freeze dried raspberries, and a sprinkle of grated chocolate for an elegant finish.

Tips & Variations

For a citrus twist, add a teaspoon of lemon zest to the berry mixture while cooking.
Use fresh berries instead of frozen if in season; reduce cook time slightly to avoid over-softening.
To make the crust gluten-free, substitute digestives with gluten-free biscuits or ground nuts mixed with a bit of sugar.
Feel free to swap white chocolate for milk or dark chocolate for a different flavor profile.

Storage

Store the tart covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. To reheat, allow the tart to come to room temperature for about 20 minutes; avoid heating in the microwave as the white chocolate topping can become grainy.

How to Serve

A slice of tart with three layers sits on a white plate: the bottom layer is a light brown crumbly crust, the middle layer is a thick dark purple berry filling with a somewhat chunky texture, and the top layer is a smooth, pale cream-colored custard sprinkled lightly with white flakes. The tart slice is accompanied by a fresh red raspberry next to it, and a dark purple blackberry behind it. A black fork rests on the plate near the slice. In the background, the remaining tart with the same layers is placed on a white plate on a white marbled surface, decorated with a single raspberry on top and scattered small red crumbs around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh berries instead of frozen?

Yes, fresh berries work well, especially when in season. Since they release less water than frozen berries, cook them for a slightly shorter time to maintain a good consistency.

How do I make the crust more crunchy?

Ensure you press the biscuit and butter mixture firmly into the tin and bake the crust at 180°C (350°F) for 8–10 minutes before adding the filling. This step is optional but helps create a crisper base.