White Christmas Raspberry Tart

10 Ingredients

Number of servings

300grams Anzac biscuits
100grams salted butter, melted
200grams Woolworths white cooking chocolate, broken into squares
13grams gelatine leaves
370grams raspberry conserve
375grams raspberries
1/2 cup Woolworths thickened cream
225grams Woolworths cream cheese
1tablespoons icing sugar mixture
5 Woolworths meringue kisses

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Indulge in the festive flavours of raspberries and white chocolate in a crispy tart crust, perfect for creating a magical Christmas atmosphere at your holiday gatherings.

Tip:

You will find gelatine leaves in the baking section near wherever the gelatine powder is sold.

Method

Step 1 of 4

Process biscuits in a food processor until fine crumbs form. Add butter. Mix until well combined. Reserve 1 cup of mixture. Press remaining mixture over sides of a 24cm-wide fluted flan tin. Press the reserved mixture evenly over the base. Place on a baking tray in the fridge for 1 hour or until firm. Melt half of the chocolate following packet instructions. Pour into pastry case. Spread evenly over the base. Return to fridge for 5 minutes to set.

Step 2 of 4

Soak gelatine in a small bowl of cold water for 5 minutes to soften.

Step 3 of 4

Meanwhile, place conserve, raspberries and ½ cup water in a medium saucepan over medium heat. Cook, stirring often, for 3 minutes or until the mixture is well combined and comes to the simmer. Remove from the heat. Using a potato masher, mash to break up raspberries. Squeeze out excess water from gelatine. Add to raspberry mixture. Stir until completely dissolved. Transfer mixture to a medium bowl. Place in fridge, stirring twice, for 1 hour to thicken slightly. Pour into the prepared tin. Place in fridge for 2 hours or until completely set.

Step 4 of 4

Melt remaining chocolate following packet instructions. Set aside to cool slightly. Using electric beaters, beat cream in a small bowl until soft peaks form. Place cream cheese and icing sugar in a separate bowl. Beat until smooth and well combined. Beat in the cooled melted chocolate. Fold in whipped cream. Dollop evenly over the raspberry layer. Spread evenly. Place in fridge overnight to set. Lift tart out of pan. Decorate with remaining raspberries and 3 meringues. Crumble remaining meringues and sprinkle on top. Serve.