Published On: Fri, Jan 24th, 2020

White chocolate raspberry tart

No-bake white chocolate raspberry tart recipe from Holly Jade of The Little Blog of Vegan

A vegan and gluten-free white chocolate raspberry tart that requires very little effort, but achieves big flavours!

white chocolate raspberry tart

Raspberry swirl tart

Prep Time 20 minutes
Cook Time 10 minutes
Servings 8
Calories 352 kcal
Author Holly Jade

Ingredients

For the crust

  • 200 g gluten-free digestive biscuits
  • 6 tbsp dairy-free butter

For the filling

  • 300 g dairy-free white chocolate
  • 1 tin of coconut milk, cream only

For the swirl

  • 20 g fresh raspberries
  • 1 tbsp lemon juice

Instructions

  1. Line a tart tin with greaseproof paper. Place the biscuits into a food processor/ blender and whizz until crumb-like.

  2. Melt the butter and pour into the biscuits. Mix together until like wet sand consistency. Press the mixture into the lined tin until compact. Place into the fridge or freezer while you make the filling.

  3. For the chocolate filling, open the tin of coconut milk, drain the clear liquid part and only use the thick white cream. Place the cream and chocolate into a medium-sized saucepan, then heat on medium until combined. Allow to sit for a few minutes, then stir together.

  4. Pour the filling onto the crust and level with a spoon or offset spatula. Place into the fridge while you make the raspberry topping.

  5. For the raspberry swirl, place the raspberries into a medium-sized saucepan and add the lemon juice. Simmer on low until the raspberries begin to soften, then mash with a fork.

  6. Once cooked, leave it to cool, then pop it into the fridge for 30 minutes to thicken. Swirl the raspberry compote over the tart. Place into the freezer for 2-3 hours, or until set.

Nutrition Facts
Raspberry swirl tart
Amount Per Serving
Calories 352 Calories from Fat 230
% Daily Value*
Fat 25.5g39%
Saturated Fat 11.2g70%
Sugar 5.8g6%
Protein 3.7g7%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the June 2019 issue of Gluten-Free Heaven magazine

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