White Chocolate Raspberry Tart in an Oatcake Crust (Edit recipe)

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This decadent white chocolate tart in a buttery Oatcake crust is a simple, yet elegant dessert. Feel free to change up the fruit!

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Original Recipe

PREP TIME

30 minutes

COOK TIME

3 hours and 30 minutes

INGREDIENTS

6

Serves: 6

Ingredients

7.2 oz Oatcakes - Effie's Homemade, (1 package)
3 Tbsp Butter, Unsalted, melted
4 Tbsp Butter, Unsalted, cold
2 cups White Baking Chips
0.5 cup Heavy Whipping Cream
0.5 cup Raspberries, Organic

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325F.
Place the whole package of Oatcakes into a food processor and blend until you get a fine crumb.
Pour the biscuit crumbs into a medium bowl and add in 3 tbsp of melted butter. Mix the Oatcake crumbs and butter until fully combined.
Pour the biscuit mixture into a 9 inch fluted tart pan and press into the pan and up the sides. Place the tart crust into the oven for 7 minutes. Remove cooked crust from the oven and let cool completely.
While the crust is cooling, add the white chocolate chips to a microwavable bowl with 1/2 cup of heavy cream and 4 tbsp of unsalted butter. Microwave for 20 seconds and mix. Keep doing this process until the chocolate is smooth.
Pour the white chocolate into the tart and place into the refrigerator for at least 3 hours to allow the filling to set.
Decorate the tart with fresh raspberries.
Slice up the tart and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	844
Fat:	67 g
Carbohydrates:	59 g
Protein:	15 g
Cholesterol:	80 g
Sodium:	118 mg
Fiber:	2 g
Sugars:	28 g
Sugar Alcohol:	0 g
Calculated per serving.