White Chocolate & Berry Valentine Tart

Chocolate & Berry Tart What better way of expressing your feelings for your loved one than presenting them with an amazingly decadent  white chocolate tart, tempered with fresh, tart berries?  What’s more, this recipe couldn’t be simpler.

This recipe uses a white chocolate ganache – on it’s own this can be really sickly sweet and not to everyone’s taste, but with the fruit puree, it’s really well balanced.  I’ve used black currants and raspberries, but you could make your puree from any soft fruit

Creating a ‘random’ patter is really simple and effective. Creating something a little more repeatable requires a little more practice.  Use this as an excuse to make this recipe again!

Warning: You may have to hit the Gym after this…

Serves 8


  • 225g Digestive Biscuits
  • 110g Butter
  • 80g Demerara Sugar
  • 100g Blackcurrants, fresh or frozen
  • 3 tsp Sugar
  • 100g Raspberries, fresh or frozen
  • 300g White Chocolate, very finely chopped
  • 150ml Double Cream


  • Place the biscuits in a large plastic bag and crush to a fine crumb with rolling pin
  • Melt the butter in a pan and add the crumbs and Demerara sugar. Remove from the heat and mix well
  • Press the crumb mix into a 20cm loose bottomed tin. Us a flat bottomed glass or mug to press well down into the tin. Carefully work up the side to create a wall, then refrigerate for a couple of hours, or overnight to set
  • Heat the black currants and the sugar for a couple of minutes until the fruit splits, the juice starts running and the sugar has melted. Press the black currant mixture through a fine sieve to give a smooth puree and set aside to cool
  • If using raspberries, these don’t need heating or sugar. Just press through a sieve, discard the seeds and set the smooth puree aside
  • Add the cream to a large pyrex jug and heat in the microwave until it comes to the boil
  • Beat in the chocolate with a whisk to make a ganache – this should be smooth and shiny, and require no more heating if the chocolate was chopped small enough
  • Pour the ganache into the biscuit base
  • Carefully add teaspoons of the fruit puree at strategic pints on the surface of the ganache
  • Carefully run a metal skewer or the tip of a knife over the surface of the ganache, pulling through the puree to create a random pattern. With care, each ‘blob’ can be turned into a romantic heart pattern 🙂
  • Return to the fridge to chill for at least an hour
  • Serve with a spoonful of the remaining fruit puree




One Comment Add yours

  1. Oh man! I am salivating just looking at the photos! Reading through your recipe shows me this is doable with a minimum of hassle, and just about any berry would make a nice variation. Thank you for sharing a great dessert idea!

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