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!

Preparation Time –¬† 30 minutes¬†

Serves 8-10



For the Crust

  • 300g digestive biscuits
  • 50g caster/granulated sugar
  • 115g unsalted butter, melted

For the Filling

  • 350g Homecook Wonderbar white chocolate, chopped
  • 120ml double cream
  • 56g unsalted butter
  • 250g fresh raspberries


For the Crust

  1. Stir together the biscuit crumbs and sugar. Add the melted butter and mix until all the crumbs are moist.
  2. 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

  1. Place the chocolate, cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
  2. Place the raspberries onto the bottom of the crust, and pour the white chocolate on top. Refrigerate until firm – about 2 hours.
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