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  • Woman NZ

    Sweet dreams

    Nov 23, 2020 4 minutes
    Food Director NICI WICKES

    White chocolate and raspberry tart

    Serves 10-12

    This dessert is simple, elegant and utterly decadent too! White chocolate and raspberries are a match made in heaven.

    CRUST

    200g gingernut biscuits
    100g round wine biscuits
    2 tablespoons sugar
    115g butter, melted

    FILLING

    125ml cream
    60g unsalted butter, melted
    350g white chocolate, roughly chopped
    2 punnets fresh raspberries Icing sugar for dusting

    1. Grease a 23cm loose-bottom tart tin.

    2. Make the crust by processing the gingernuts and round wine biscuits until they’re a fine crumb. Add in sugar and melted butter, stirring to combine. Press this mixture into the base and sides of your prepared tart tin. Chill.

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