One of my favourite flavour pairings has to be raspberry & white chocolate. Sharp raspberries teamed with creamy sweet white chocolate, to me, is utter bliss. Although I’m sharing with you this super easy and incredibly yummy Raspberry and White Chocolate Ganache Tart which also happens to be reduced fat (though more about that in a moment), you may also like to check out our other Raspberry and White Chocolate recipes which are sure to get your taste buds dancing if you too are a fan! We’re talking Raspberry & White Chocolate mini trifle, Raspberry & White Chocolate Fudge which always goes down a treat, and a super easy peasy Raspberry and White Chocolate Upsidedown Cake, to name just a few.
Back to today’s recipe, reduced fat Raspberry & White Chocolate Tarts.
These pretty tarts are no bake and super easy to make. We’re talking of a lovely biscuit base that is filled with a luscious raspberry and white chocolate ganache and decorated, if you like, with a little melted chocolate, freeze dried raspberry pieces and white chocolate curls.
As I’ve already mentioned, these tarts are a reduced-fat dessert recipe. By substituting the usual double cream in the ganache for cashew milk we’ve been able to reduce the total fat content per serving by just over 7.5g (and the saturated fat by 5g). Granted it’s not a massive reduction after all these Raspberry & White Chocolate Ganache Tarts aren’t designed to be an everyday sort of treat, but as a certain supermarket likes to remind us “every little helps!”
I have to confess that I had my fingers crossed when making these tarts hoping that the raspberry and white chocolate ganache filling would firm up sufficiently without the extra fat from the cream. I needn’t have worried as they worked a treat. Not only did they set up beautifully, holding their shape when sliced into, they also tasted amazing with a lovely creamy consistency (even though there was no cream anywhere near them), that was almost mousse like.
Our video below shows how these easy no bake tarts are to make with the use of a high speed blender.
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So, here’s how to make Raspberry & White Chocolate Ganache Tarts (Reduced Fat).
Reduced Fat Raspberry and White Chocolate Ganache Tarts
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 knuckles.
- 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
EquipmentI used 3 x 12cm loose base tart tins. Feel free to use your preferred size of tart case. see below.
Cook's TipsA 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.
StoreKeep in the fridge for up to 48 hours.
This post has been shared with:
We Should Cocoa hosted by Choclette over at Tin & Thyme
Cook Once Eat Twice hosted by Corina at Searching for Spice