White Chocolate Cream Heart Tarts Recipe
These White Chocolate Cream Heart Tarts are a dreamy no-bake dessert that combines a buttery biscuit base, a creamy white chocolate filling, and a fresh raspberry topping. Ideal for Valentine’s Day, special occasions, or simply as a sweet indulgence. Simple to make with a few ingredients, yet beautifully sophisticated.
Ingredients
For the Biscuit Base:
- 100 g Kingston biscuits or any buttery biscuits like digestives
- 30 g unsalted butter melted
For the White Chocolate Cream Filling:
- 60 ml ¼ cup thickened cream (heavy cream)
- 45 g white chocolate melted and cooled
For the Topping:
- 125 g fresh raspberries
Instructions
Step 1: Prepare the Biscuit Base
- Place the Kingston biscuits (or your choice of biscuits) into a food processor and pulse until fine crumbs are formed. Alternatively, place biscuits in a sealed plastic bag and crush with a rolling pin.
- In a mixing bowl, combine the crushed biscuits with the melted butter. Stir until evenly combined and the mixture resembles wet sand.
- Press the mixture evenly into heart-shaped tart pans, making sure the base is compact and even. Refrigerate for 15-20 minutes to set.
Step 2: Make the White Chocolate Cream Filling
- Melt the white chocolate in a microwave-safe bowl, heating in 20-second intervals, stirring in between until smooth. Let it cool slightly.
- In a separate bowl, whip the thickened cream using a hand mixer or whisk until soft peaks form.
- Fold the melted white chocolate into the whipped cream using a spatula. Mix gently to keep the cream light and airy.
Step 3: Assemble the Tarts
- Spoon the white chocolate cream evenly into the chilled biscuit bases. Smooth the tops with a spatula or pipe the filling for a decorative swirl.
- Arrange the fresh raspberries on top, either in a heart shape or scattered for a natural look.
- Refrigerate the tarts for 30 minutes to set and allow the flavors to meld.
Notes
- Chill Time: Make sure to allow at least 30 minutes for the tarts to set in the fridge. This ensures the filling firms up and holds its shape when served.
- Make Ahead: These tarts can be made a day in advance, but store the raspberries separately and add just before serving for freshness.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Topping Variations: You can swap raspberries with strawberries, blueberries, or blackberries. Add a drizzle of chocolate ganache for an extra touch.