White chocolate cream heart tarts

Reading Time: < 1 minute


1/2 x 200g packet Kingston biscuits

30g butter, melted

1/4 cup thickened cream

45g block white chocolate, melted, cooled

125g fresh raspberries

Icing sugar mixture, for dusting


Step 1

Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined.

Step 2

Divide mixture evenly between two 2cm-deep, 10cm (base) heart-shaped loose-based fluted flan tins. Using the back of a metal teaspoon, press mixture over base and sides of tins. Refrigerate for 30 minutes or until firm.

Step 3

Whisk cream until soft peaks form. Add chocolate. Using a large metal spoon, gently fold until well combined. Carefully remove biscuit cases from tins. Divide cream mixture between cases. Arrange raspberries on top. Serve.

(Recipe and picture credit to taste.com.au)

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