Reduced Fat Raspberry and White Chocolate Ganache Tarts
These pretty no bake Raspberry & White Chocolate Tarts are easy to make and a great make ahead dessert when entertaining. With a reduced fat ganache filling they’re kinder to the waistline but still bring all of the yumminess expected of a chocolate ganache dessert.
Servings: 3 tarts (serve 6)
for the biscuit base
- 150 g digestive biscuits
- 60 g butter unsalted
for the ganache filling
- 75 g raspberries either fresh or frozen & defrosted
- 100 ml cashew milk
- 200 g white chocolate
to decorate (optional)
- 40 g approx milk chocolate melted
- 10 g milk chocolate curls
- 2 g freeze dried raspberries
Prepare the biscuit base.
Crush the biscuits. Crush
the biscuits until they resemble fine crumbs. Do this either in a high speed blender, food processor or by wrapping the biscuits in a clean tea towel and crushing them with a rolling pin (you may need to do this in more than one batch). Melt the butter. Add the crushed biscuits to the melted butter. Stir until the all the biscuit crumbs are coated with butter.
Fill the tart cases. Divide the buttery crumbs between the tart cases. Press the mixture down well to cover the
base and up the sides using the back of a teaspoon or your
Chill the biscuit base. Place the tart cases into the fridge to chill for about half an hour.
Prepare the raspberry chocolate ganache filling
Blitz the raspberries. Place the raspberries into a high speed blender. Add the cashew milk. Blend until smooth. Pass the mixture through a fine sieve to remove the seeds if necessary.
Melt the white chocolate. Break the 200g
white chocolate into small pieces and place into a heatproof glass
bowl. Create a bain marie by positioning the bowl over a pan of water,
ensuring the water doesn’t touch the base of the pan. Sit it over a low
to medium heat. Allow the chocolate to melt, stirring periodically with a
spatula. Remove the bowl from the pan when it has completely melted.
Combine with the raspberry mixture. Pour the melted white chocolate into the raspberry mixture. Blend again until well combined.
Fill the tart cases. Remove the tart cases from the fridge. Pour the raspberry and white chocolate mixture into the tart cases. Pouring it over the back of a spoon will help to prevent dislodging the biscuit crumbs.
Chill. Return the tarts to the fridge for at least two hours to firm up.
Decorate the tarts.
Melt the white chocolate. In the same way as before, melt the 40g of white chocolate. Spoon the melted chocolate into a piping bag. Drizzle chocolate over the top of the tarts.
Make some chocolate curls. Turn a block of chocolate over so that the flat side is uppermost. Rest it on a flat work surface. Position a sharp kitchen knife over the chocolate at right angles and drag the knife down the length of the bar of chocolate with an even firm motion. This will create curls. Continue until you have sufficient curls.
Finish the decoration. gently place the curls on top of the tart. Scatter over a little freeze dried raspberry pieces
I used 3 x 12cm loose base tart tins. Feel free to use your preferred size of tart case. see below.
A larger tart may require the ingredient quantities to be increased and a longer chilling time.
The dessert is easier to make with the use of a blender, though it can be made without. Crush the biscuits in a clean tea towel with the help of a rolling pin.
Cook the raspberries gently on the hob to release the juice. Crush them with the back of a fork. Pass through a sieve to remove the seeds. Mix well with the cashew milk. Mix again with the melted chocolate.
THIS DESSERT REQUIRES AT LEAST 2HR OF CHILLING.
Keep in the fridge for up to 48 hours.