White Chocolate Berry Tart Recipe
This White Chocolate Berry Tart is a delightful dessert featuring a crisp digestive biscuit base, a luscious mixed berry filling, and a smooth white chocolate topping. Perfectly balanced between sweet and fruity, this tart combines the crunch of the biscuit, the tanginess of berries, and the rich creaminess of white chocolate, making it an impressive yet easy-to-make treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
Ingredients
Scale
For the Biscuit Base
- 300 g digestive biscuits
- 150 g unsalted butter, melted
For the Berry Filling
- 300 g mixed berries (frozen berry mix works well)
- 100 g caster sugar
- 1 tbsp cornflour
- 100 ml water
For the White Chocolate Topping
- 300 g white chocolate
- 100 ml double cream
- 50 g unsalted butter
For Decoration
- Fresh berries
- Freeze dried raspberries
- Grated chocolate
Instructions
- Prepare the biscuit base: Blitz the digestive biscuits into fine crumbs using a food processor or by bashing them with a rolling pin in a sealed bag. Melt the unsalted butter separately until fully liquid.
- Form the tart crust: Combine the biscuit crumbs with half of the melted butter and mix well. Press this mixture evenly into the base and up the sides of a 9-inch tart tin, creating a firm crust.
- Cook the berry filling: In a saucepan, add the mixed berries, caster sugar, cornflour, and water. Cook on low to medium heat for about 5 to 10 minutes, gently mashing the berries as they soften and stirring occasionally until the mixture thickens and comes together.
- Set the berry filling: Pour the cooked berry mixture over the biscuit crust. Let it cool at room temperature for 15 minutes, then refrigerate the tart for at least one hour to allow the filling to properly set.
- Melt white chocolate topping: In a clean bowl, combine the white chocolate, double cream, and the remaining unsalted butter. Melt them together gently, either using a double boiler or short bursts in a microwave, stirring frequently until the mixture is smooth and glossy.
- Apply the topping: Pour the white chocolate mixture over the chilled berry layer, spreading it evenly with a spatula for a smooth finish.
- Set the tart: Place the tart back into the fridge and leave it to set for a couple of hours until the topping is firm.
- Decorate: Garnish the tart with fresh berries, sprinkle freeze dried raspberries and grated chocolate on top for added texture and visual appeal before serving.
Notes
- Freezing the berries beforehand helps them hold their shape better and adds a nice texture.
- If you prefer, you can substitute white chocolate with milk or dark chocolate for a different flavor profile.
- Ensure the chocolate mixture is fully cooled slightly before pouring to avoid melting the berry layer underneath.
- This tart is best served chilled and consumed within 2 days for optimal freshness.
- To achieve a crispier base, you can blind bake the crust before adding the berry filling, but it’s optional.
Keywords: white chocolate tart, berry tart, digestive biscuit base, creamy tart, easy dessert, no-bake tart
Find it online: https://todayfoodrecipe.com/white-chocolate-berry-tart-recipe/
