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White chocolate cream heart tarts
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Prep Time:
50 minutes
Cook Time:
Total Time:
50 minutes
Effortlessly create stunning heart-shaped tarts by crushing biscuits, melting chocolate, and whipping cream. So simple yet so impressive!
Ingredients:
  • 1/2 x 200g packet Kingston biscuits
  • 30g butter, melted
  • 63.13 gm thickened cream
  • 45g block white chocolate, melted, cooled
  • 125g fresh raspberries
  • Icing sugar mixture, for dusting
Instructions:
  • Pulse biscuits in a food processor until finely chopped, then add butter and pulse until mixture is just combined.
  • Evenly distribute the mixture between two 2cm-deep, 10cm (base) heart-shaped loose-based fluted flan tins. Press the mixture over the base and sides of the tins using the back of a metal teaspoon. Chill in the refrigerator for 30 minutes or until firm.
  • Whisk cream until soft peaks form. Gently fold in the chocolate using a large metal spoon until well combined. Carefully remove biscuit cases from tins and divide cream mixture evenly between them. Top with raspberries and serve.

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