Chocolate queen Kirsten Tibballs’ simple raspberry and cream tart with chocolate curls

You won’t find a simpler and more delicious raspberry tart recipe than chocolate queen Kirsten Tibballs’.

Try the easy recipe for the most sensational white chocolate and raspberry tart.

Crumb base

Ingredients

250g digestive biscuits

120g unsalted butter

1/2tsp ground cinnamon

Method

1. In a food processor, blitz the biscuits to create a fine crumb.

2. Melt the butter.

3. Combine the biscuit crumbs, melted butter and cinnamon and mix until it reaches a wet sand consistency.

4. Press the mixture into the base of a fluted tart tin, 23cm in diameter, with a removable base.

5. Set in the fridge for a minimum of 30 minutes.

6. Once the base has set, remove it from the tin, place onto a serving plate and return to the fridge.

Cream topping

300g double cream

50g caster (superfine) sugar

7. Whisk the cream and sugar until it reaches a spreadable consistency.

Assembly

375g fresh raspberries

1 block of good-quality white chocolate

8. Spread the whipped cream filling in an even layer on top of the biscuit base.

9. Cover the cream with the fresh raspberries.

10. Place the block of white chocolate on an overturned bowl in the microwave for 10–15 seconds until it is soft enough to create big curls with a vegetable peeler.

11. Use a vegetable peeler to create the white chocolate curls.

12. Arrange the chocolate curls on top of the tart.