White Chocolate Raspberry Tart

A deliciously rich and creamy and no-bake white chocolate tart. It's full with fresh raspberries and has a sweet digestive biscuits crust!

Ingredients:

For the crust:

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

For the filling:

• 350g white chocolate, chopped
• 120ml double cream
• 55g unsalted butter
• 250g fresh raspberries

Method:

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 9" fluted tart tin with a loose base. Refrigerated whilst preparing the filling.

For the filling: Place the chocolate, double 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. 

Enjoy!