The production process is extremely simple, you just need to comply with the techniques that we have created on this web page. The adhering to are the phases of exactly how to prepare WHITE CHOCOLATE RASPBERRY TART.
I have the most perfect no-bake summer dessert for you. Love white chocolate and raspberries?
Then you are gonna love today’s recipe. My family could not stop eating it!
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
- 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.
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