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White Chocolate and Raspberry Tart

Enjoy this stunning summer tart when fresh raspberries are in season. The subtle hint of vanilla beautifully enhances the white chocolate and pairs perfectly with the fruity flavours of the berries to create a soft-set, show stopping centrepiece.

Chocolatier’s Tip

This tart can be made ahead, covered and chilled up to a day in advance. You can swap the raspberries for fresh cherries (pitted if serving to children) when in season.

8 - 10 people


  • For the crust:
  • 300 g digestive biscuits
  • A couple of drops of vanilla extract, optional
  • 150 g unsalted butter, melted
  • For the filling:
  • 375 g Lindt EXCELLENCE White Vanilla Chocolate, chopped
  • 300 ml double cream
  • 50 g unsalted butter, diced and at room temperature
  • To decorate:
  • 375 g fresh raspberries (see Tip)
  • Icing sugar
  • Sprigs of fresh mint


Step 1.

Preheat the oven to 160°C/140 Fan/Gas 4.

Step 2.

Blitz the digestive biscuits into crumbs using a food processor (or put into a strong plastic bag and crush with a rolling pin). Tip into a bowl, add a couple of drops of vanilla extract (if using) and mix in the melted butter.

Step 3.

Tip into a 23 cm / 9-inch round, loose-bottomed fluted tart tin and spread evenly across the base and up the sides, pressing down with your fingers or the back of a spoon until smooth.

Step 4.

Bake for 8-10 minutes or until lightly golden. Remove from the oven and leave to cool.

Step 5.

Meanwhile, make the filling: place the chopped chocolate in a large heatproof bowl and set aside.

Step 6.

Pour the cream into a small saucepan and gently bring to a simmer, stirring frequently. Remove from the heat and pour over the chopped chocolate. Add the melted butter and stir until you have a smooth and glossy ganache.

Step 7.

Pour over the baked tart base and leave to cool completely.

Step 8.

Cover and chill for 4 hours - or until set.

Step 9.

Remove from the tin and set onto a flat serving plate.

Step 10.

Decorate with fresh raspberries, a dusting of icing sugar and sprigs of fresh mint.


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