White chocolate cream heart tarts

White chocolate cream heart tarts
Preparation time
25 mins
Cooking time
50 mins
5 people

White chocolate cream heart tarts.

These no-bake heart-shaped tarts look impressive but are really easy to make – process biscuits, melt chocolate, whip cream. Done.


White chocolate cream heart tarts



  • 1/2 x 200g packet Kingston biscuits
  • 30g butter, melted
  • 1/4 cup thickened cream
  • 45g block white chocolate, melted, cooled
  • 125g fresh raspberries
  • Icing sugar mixture, for dusting


  1. Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined.
  2. Divide mixture evenly between two 2cm-deep, 10cm (base) heart-shaped loose-based fluted flan tins (see note). Using the back of a metal teaspoon, press mixture over base and sides of tins. Refrigerate for 30 minutes or until firm.
  3. Whisk cream until soft peaks form. Add chocolate. Using a large metal spoon, gently fold until well combined. Carefully remove biscuit cases from tins. Divide cream mixture between cases. Arrange raspberries on top. Serve.

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *