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White Chocolate Tart

White Chocolate Tart

An easy recipe for a white chocolate tart, perfect to begin your day or as a sweet snack. Yummy!

17 July, 2018
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Type of dish

serves for


total time

8 HR 40 MIN


150 g, digestive (graham crackers)
50 g
4 tbsp, melted
4 sheets (6 g)
White chocolate
200 g, chopped plus 3 tbsp coarsely grated
6 tbsp
Ricotta cheese
500 g
Crème fraîche
300 ml
2, separated
50 g, caster (superfine)
1 tbsp, toasted, flaked


How to make a delicious white chocolate tart

Put both the biscuits into a food processor and using the pulse button, process until they are in coarse crumbs.

Put into a bowl.

Add the butter and stir well.

Press the mixture into the base of a 20cm round loose-bottomed cake tin.

Soak the gelatine in a bowl of cold water for 5 minutes.

Put the white chocolate and milk into a bowl over a pan of hot, but not boiling water.

Heat gently until melted and then stir together.

Remove the gelatine from the bowl and squeeze out any excess water.

Add to the chocolate and stir until dissolved.

Beat together the ricotta, creme fraiche, sugar and egg yolks.

In a separate bowl whisk the egg whites to soft peaks.

Stir the ricotta and chocolate mixtures together and then fold in the egg whites.

Pour into the cake tin.

Chill for 8 hours.

Run a knife around the edge of the tin and carefully remove the tart.

Scatter over the grated chocolate and the toasted flaked almonds.

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