A silky no-bake white chocolate ganache in a crisp biscuit crust, marbled with bright raspberry coulis and crowned with fresh berries. I love how luxurious it tastes for such little effort—and not a minute in the oven.

Why You’ll Love This Recipe

I lean on this tart whenever I want something stunning with minimal fuss. I blitz biscuits for a quick crust, whisk a simple white chocolate ganache, ripple in a fast raspberry coulis, and let the fridge do the work. I get creamy, sweet richness balanced by tangy fruit, a clean slice, and a showy finish with very little hands-on time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Biscuit base

• 300 g digestive biscuits, finely crushed

• 150 g unsalted butter, melted

Raspberry coulis

• 100 g raspberries (fresh or frozen)

• 1 tbsp caster sugar

• 2 tbsp water

White chocolate filling

• 600 g white chocolate, finely chopped

• 250 ml double cream

• 25 g unsalted butter

Decoration

• 100 g raspberries

• a pinch of freeze-dried raspberries (optional)

• a little grated white chocolate

Directions

1. I prepare the tin: I use a 23 cm loose-bottom tart tin.

2. I make the base: I mix the biscuit crumbs with melted butter, then press the mixture firmly up the sides and across the base. I chill while I make the filling.

3. I cook the coulis: I simmer raspberries, sugar, and water over low–medium heat for 3–4 minutes until the berries soften. I blend to a puree, then sieve to remove seeds. I cool completely.

4. I start the ganache: I put the chopped white chocolate and butter in a large heatproof bowl.

5. I heat the cream: I warm the double cream until just below boiling, then pour it over the chocolate and leave it for 5 minutes.

6. I whisk to smooth: I whisk gently from the center out until glossy and smooth. If tiny lumps remain, I warm the bowl over a low heat briefly, stirring until melted.

7. I assemble: I pour the ganache into the chilled crust. I dot over about half the coulis and swirl with a skewer or knife to marble.

8. I chill: I refrigerate the tart for at least 2 hours, or until set.

9. I finish: I carefully release the tart from the tin, then top with fresh raspberries, a sprinkle of freeze-dried raspberries, and grated white chocolate. I serve with extra coulis on the side.

Servings and timing

I cut the tart into 12 slices.
Prep time: 1 hour
Cook time: 30 minutes (for coulis and heating cream)
Setting time: 2 hours
Total time: about 3 hours 30 minutes

Variations

• Milk or dark chocolate: I switch to 400 g milk chocolate + 200 ml cream, or 300 g dark chocolate + 300 ml cream for a firmer, less sweet tart.

• Different berries: I swap raspberries for strawberries, blackberries, cherries, or a mixed-berry medley. I adjust sugar in the coulis to taste.

• Jam layer: I spread a very thin layer of raspberry jam over the chilled crust before adding ganache for a nostalgic bakewell-style vibe.

• Pastry shell: I bake a sweet shortcrust shell and fill it with the same ganache and coulis when I want a classic pastry finish.

• Mini tarts: I press the biscuit base into small tins (about 4-inch cases) and reduce the chill time slightly for elegant individual desserts.

storage/reheating

I keep the tart covered in the fridge for up to 3 days. I freeze slices (well wrapped) for up to 3 months; I thaw overnight in the fridge and add fresh berries after thawing for the best texture. I don’t reheat this dessert—if I want a softer bite, I let a slice sit at room temperature for 10–15 minutes before serving.

FAQs

Can I use shortbread or other biscuits for the base?

I do, and it’s lovely. With richer biscuits like shortbread, I reduce the butter to about 100 g because the biscuits already contain more fat.

What cream works if I can’t find double cream?

I use the richest pourable cream available (like heavy cream). Pre-whipped cream won’t work. The fat content helps the ganache set cleanly.

Can I put fresh raspberries inside the tart?

I often scatter a layer of berries over the set crust before pouring in the ganache. The tart still sets beautifully and I enjoy little bursts of fruit in each slice.

How do I remove the tart from the tin without cracks?

I use a loose-bottom tin. I slide a thin, sharp knife between the base and the crust to loosen, then lift gently. If I’m worried, I line the base with a strip of parchment before pressing in the crumbs.

Is the white chocolate filling very sweet? How can I balance it?

I find white chocolate naturally sweet. I keep the raspberry coulis slightly sharp and add a tiny pinch of fine salt to the ganache to balance the flavors.

Conclusion

I reach for this white chocolate raspberry tart whenever I want something that looks bakery-worthy but takes only simple steps. The crunchy biscuit base, creamy ganache, and tangy berry ripple deliver a reliable crowd-pleaser, and the fridge does most of the work while I get on with the rest of the meal.