White chocolate cream heart tarts

White chocolate cream heart tarts
Preparation time
25 mins
Cooking time
50 mins
Difficulty
easy
Serves
5 people
Desert

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

Ingredients

  • 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

Instructions

  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.

White chocolate cream heart tarts
5 (100%) 1 vote

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