I love a dessert or two so I wanted to share this amazing recipe that is so quick and easy to make.
I chose to make the creamiest white chocolate tart with a buttery biscuit base, chewy meringue pieces and a fresh raspberry topping with Dessert Parlour white chocolate sauce. My dessert is fairly simple to make but it is beyond delicious.
Ingredients:
Chocolate Digestives
Double Cream
Raspberries
Meringue pieces
Butter
To begin break 150g of chocolate digestives into pieces and pop them in a Nutribullet. Melt 75g of butter and pour onto the crumbs to create your buttery biscuit base. Press the mixture into the tartlet dish making sure it’s not too thin at the sides and pop them in the fridge to chill.
Melt 150g of white chocolate with 100ml of double cream and remove from the heat before it melts completely. Leave to cool for an hour. Whip 100ml of double cream and fold into the white chocolate and cream mix. Pour it all into your tartlet cases and place in the fridge to set. Garnish with raspberries and drizzle white chocolate sauce to finish. Voila!
