White Chocolate and Raspberry Tart

White Chocolate and Raspberry Tart
Serves: 10+
Prep Time: 15 mins
Cooking Time: 4 hours
Author: The Little Blog of Vegan (@thelittleblogofvegan)

Ingredients

For the crust

200g of plain biscuits (I use GF Digestives)
6 tablespoons of dairy-free butter/margarine

For the chocolate filling

300g of dairy-free white chocolate
1 can of coconut milk (cream only)

For the raspberry swirl

20g of fresh raspberries
1 tablespoon of lemon juice

Method

To make the crust

  1. Line a 23cm tart tin with greaseproof paper.
  2. Place the biscuits into a food processor/ blender and whizz up until crumb-like.
  3. Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.
  4. Firmly press the biscuit mixture into the lined tin until its compact.
    Place into the fridge or freezer whilst you make the filling.

To make the chocolate filling

  1. Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.
  2. Place the cream and chocolate into a medium-sized saucepan, and heat on medium until they're combined. Allow to sit for a few minutes then stir together. The cream will meltthe chocolate.
  3. Pour the filling onto the crust and level with a spoon or offset spatula.
    Place into the fridge whilst you make the raspberry topping.

To make the raspberry swirl

  1. Place the raspberries into a medium-sized saucepan, adding in the lemon juice.
  2. Simmer on low until the raspberries begin to soften, then mash with a fork.
    Once cooked, leave it to cool, then pop it into the fridge for 30 minutes to thicken.
  3. Swirl the raspberry compote over the tart. I used a toothpick.
    Place into the freezer for 2-3 hours, or until set.

Serve and enjoy.

I served my tart with fresh raspberries and white chocolate shavings.

Store in a sealed container in the freezer and best eaten within a few days.


This recipe was kindly provided by The Little Blog of Vegan and originally published at: http://www.thelittleblogofvegan.com/2019/03/no-bake-white-chocolate-raspberry-tart.html