Monday, July 16, 2018
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
- 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.
https://marshasbakingaddiction.com/white-chocolate-raspberry-tart/
