INGREDIENTS
FOR THE CRUST
- 3 cups (300g) digestive biscuit/graham cracker crumbs
- 1/4 cup (50g) caster/granulated sugar
- 1/2 cup (115g) unsalted butter, melted
FOR THE FILLING
- 2 cups (350g) white chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1/4 cup (56g) unsalted butter
- 2 cups (250g) fresh raspberries
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.
This article and recipe adapted from this site
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