This beautiful Raspberry and White Chocolate Ganache Tart is an easy, no bake dessert that packs an incredible flavor punch! A crunchy biscuit base is topped with tart raspberry coulis and silky smooth white chocolate ganache; the perfect summer dessert!
No-Bake Raspberry and White Chocolate Ganache
If you are looking for a show-stopping dessert that doesn’t need a ton of effort, then I have just the thing for you; this Raspberry and White Chocolate Ganache Tart!
I may bake for a living and love cookies, cakes, cupcakes etc., but sometimes you just want a sweet, flavor-filled dessert that doesn’t require hours in the kitchen to make. Especially when it’s hot outside; I just find it the worst to have the oven on for hours when it’s so hot! I want to be outside enjoying the little sunshine we get in the UK, not locked in the kitchen sweating over buttercream and cake layers.
So I decided that I needed to make some white chocolate ganache. I’m familiar with normal ganache; it’s such a magical thing. Super easy to make, silky smooth, and so rich. It’s also super versatile which I love as it can make so many desserts more epic!
A few weeks ago I started thinking, “well, if you can make ganache with milk and dark chocolate, surely you can make it with white chocolate?!!” I hadn’t really seen it around. Once I did some proper research, I did find quite a few recipes with white chocolate ganache, but it doesn’t seem as popular as normal ganache.
Now that I’ve made it, I really don’t know why it’s not as popular because it is out of this world amazing! Oh my goodness. Creamy, sweet, decadent, and so delicious, I wanted to drink it with a straw. I think I might actually prefer it to dark chocolate ganache.
With traditional ganache, I find I can’t have that much as it gets a bit too rich for me. However, this white chocolate ganache is lighter which means you can eat more! Win, win… and you totally will want to eat more because this tart is SO good!
There are three layers to this tart; each one important to the overall dessert. A crunchy base made from graham crackers, a thin layer of tart raspberry coulis, and then the crowning glory; that white chocolate ganache layer. The slightly tart coulis compliments the sweet ganache so well; it’s a match made in heaven.
There are only a few steps between you and eating this dessert, so here’s how I made it!
- For the base:
- 2 cups (240g) graham crackers, crushed
- 1 stick (113g) unsalted butter, melted and slightly cooled
- For the filling:
- ⅓ cup (90ml) homemade or store-bought raspberry coulis
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp corn syrup (golden syrup in the UK)
- 12 oz (340g) white chocolate, roughly broken
- ½ cup (62g) fresh raspberries, for garnish
- Extra coulis to serve, optional
- Spray a 9 inch tart pan with cooking spray and leave to one side.
- Place the crushed biscuits into a medium-sized bowl and pour over the melted butter. Stir until all of the biscuit crumbs are coated in butter.
- Tip into your prepared pan and press into an even layer, bringing it up the sides to the top of the pan to make the tart sides. Make sure it's well packed! I use the base of a measuring cup to ensure my base is flat and even.
- Place in the fridge for 30 minutes to chill.
- Once chilled, pour the raspberry coulis on top of the base and spread into a thin, level layer with a spatula.
- Place back in the fridge for 30 minutes until it's slightly firm to the touch.
- Once chilled, make the ganache: Place the cream, vanilla extract, salt, and corn syrup into a medium-sized saucepan over a low heat. Bring to a simmer, stirring occasionally, but be sure not to boil it. Once simmering, remove from the heat and add in the broken chocolate, one handful at a time, stirring until it's melted. Repeat until all the chocolate is mixed in with the cream.
- Leave to cool for 10-15 minutes until it's just slightly warm to the touch. If it's too hot, it will mix with the coulis layer and melt the base!
- Once cool, gently pour the ganache on top of the raspberry coulis layer, being careful not to mix the two layers together too much. If you pour too quickly, the coulis will push to the outside and you won't get your layers!
- Leave to cool until the ganache just starts to set and then place in the fridge to set completely; 1½ - 2 hours.
- Once set, top with fresh raspberries and more coulis, if desired. Cut into 12 slices and enjoy!
- Raspberry and White Chocolate Ganache Tart will keep covered, in the fridge, for 3 days.
We hope you love this decadent No Bake Raspberry and White Chocolate Ganache Tart from SoFabFood Contributor, Annie from Annie’s Noms, as much as we do. If you like this delicious recipe, be sure to stop by our desserts section for even more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and be sure to like us on Facebook and find us on Pinterest for even more fabulous dessert recipes. Enjoy!