Tuesday, 8 May 2018

Raspberry & White Chocolate Ganache Tarts

These pretty no bake tarts are easy to make and a great make ahead dessert when entertaining.  With a reduced fat ganache filling they're kinder to the waistline but still bring all the yumminess expected of a chocolate ganache dessert.  Keep reading to watch a short video showing how easy they are to make.

Reduced Fat Raspberry & White Chocolate Ganache Tart recipe

One of my favourite flavour pairings has to be raspberry & white chocolate.  Sharp raspberries teamed with creamy sweet white chocolate, to me, is utter bliss.  Although I'm sharing with you this super easy and incredibly yummy Raspberry and White Chocolate Ganache Tart which also happens to be reduced fat (though more about that in a moment), you may also like to check out our other Raspberry and White Chocolate recipes which are sure to get your taste buds dancing if you too are a fan!  We're talking Raspberry & White Chocolate mini trifle, Raspberry & White Chocolate Fudge which always goes down a treat, and a super easy peasy Raspberry and White Chocolate Upsidedown Cake, to name just a few.

Raspberry & White Chocolate Mini Trifles Homemade Raspberry & White Chocolate Fudge Raspberry & White Chocolate Upside Down Cake

Back to today's recipe, reduced fat Raspberry & White Chocolate Tarts.

These pretty tarts are no bake and super easy to make.  We're talking of a lovely biscuit base that is filled with a luscious raspberry and white chocolate ganache and decorated, if you like, with a little melted chocolate, freeze dried raspberry pieces and white chocolate curls.

It was amazing the light work our new high speed blender, the Froothie Optimum Air Vac2 Vacuum blender (affiliate link), made of turning the biscuits to fine crumbs (a task I used to carry out with a rolling pin) and the raspberry mixture super smooth without any trace of those pesky raspberry seeds (I'd would often call on the help of fine sieve to help remove them though there would usually be one or two that got through the mesh some how!)  If you are looking out for a high speed blender you may like to check out my honest and comprehensive review of the Froothie Vac2 Vacuum blender.     

How to make easy make ahead ganache tarts

As I've already mentioned, these tarts are a reduced fat dessert recipe.  By substituting the usual double cream in the ganache for cashew milk we've been able to reduce the total fat content per serving by just over 7.5g (and the saturated fat by 5g).  Granted it's not a massive reduction, after all these Raspberry & White Chocolate Ganache Tarts aren't designed to be an everyday sort of treat, but as a certain supermarket likes to remind us "every little helps!"

Pretty raspberry & white chocolate ganache tarts

I have to confess that I had my fingers crossed when making these tarts hoping that the raspberry and white chocolate ganache filling would firm up sufficiently without the extra fat from the cream.  I needn't have worried as they worked a treat.  Not only did they set up beautifully, holding their shape when sliced into, they also tasted amazing with a lovely creamy consistency (even though there was no cream anywhere near them), that was almost mousse like.

Easy dinner party dessert

Our video below shows how these easy no bake tarts are to make with the use of a high speed blender.   

You may not be aware that Only Crumbs Remain has a YouTube channel which we're gradually adding baking tutorials to.  Feel free to subscribe (it's free!) and be one of the first to be notified of new videos!          

So, here's how to make Raspberry & White Chocolate Ganache Tarts (Reduced Fat).

Raspberry, White Chocolate, ganache, low fat, summer, easy
How to make reduced fat Raspberry & White Chocolate Ganache Tarts.https://www.youtube.com/watch?v=TonFc63wKVYA 3 minute video sharing how to make a reduced fat raspberry & white chocolate ganache tarts.2018-05-08
Yield: 3 x 12cm Tarts - serves 6.

Reduced Fat Raspberry & White Chocolate Ganache Tarts

prep time: 25 minscook time: total time: 25 mins
These pretty no bake Raspberry & White Chocolate Tarts are easy to make and a great make ahead dessert when entertaining. With a reduced fat ganache filling they're kinder to the waistline but still bring all of the yumminess expected of a chocolate ganache dessert.


For the Biscuit Base
  • 150g Digestive Biscuits
  • 60g Butter, unsalted
For the Ganache Filling
  • 75g Raspberries (either fresh or frozen & defrosted)
  • 100ml Cashew Milk
  • 200g White Chocolate
To Decorate (optional)
  •  40g (approx) Milk Chocolate (Melted)
  • 10g Milk Chocolate Curls
  • 2g Freeze Dried Raspberries


Prepare the Biscuit Base.
  1. Crush the biscuits. Crush the biscuits until they resemble fine crumbs.  Do this either in a high speed blender, food processor or by wrapping the biscuits in a clean tea towel and crushing them with a rolling pin (you may need to do this in more than one batch).  Melt the butter.  Add the crushed biscuits to the melted butter. Stir until the all the biscuit crumbs are coated with butter. 
  2. Fill the tart cases. Divide the buttery crumbs between the tart cases.  Press the mixture down well to cover the base and up the sides using the back of a teaspoon or your knuckles.
  3. Chill the biscuit base.  Place the tart cases into the fridge to chill for about half an hour.
Prepare the Rapberry Chocolate Ganache Filling
  1. Blitz the raspberries.  Place the raspberries into a high speed blender.  Add the cashew milk.  Blend until smooth.  Pass the mixture through a fine sieve to remove the seeds if necessary.  
  2. Melt the white chocolate. Break the 200g white chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn't touch the base of the pan. Sit it over a low to medium heat. Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has completely melted.
  3. Combine with the raspberry mixture.  Pour the melted white chocolate into the raspberry mixture.  Blend again until well combined.
  4. Fill the tart cases.  Remove the tart cases from the fridge.  Pour the raspberry and white chocolate mixture into the tart cases.  Pouring it over the back of a spoon will help to prevent dislodging the biscuit crumbs. 
  5. Chill.  Return the tarts to the fridge for atleast two hours to firm up.
Decorate the tarts.
  1. Melt the white chocolate.  In the same way as before, melt the 40g of white chocolate.  Spoon the melted chocolate into a piping bag.  Drizzle chocolate over the top of the tarts. 
  2. Make some chocolate curls.  Turn a block of chocolate over so that the flat side is uppermost.  Rest it on a flat work surface.  Position a sharp kitchen knife over the chocolate at right angles and drag the knife down the length of the bar of chocolate with an even firm motion.  This will create curls.  Continue  until you have sufficient curls.   
  3. Finish the decoration.  gently place the curls ontop of the tart.  Scatter over a little freeze dried raspberry pieces
  4. Enjoy!


Equipment:  We used 3 x 12cm loose base tart tins. Feel free to use your preferred size of tart case.  Note, a larger tart may require a the ingredient quantities to be increased and a longer chilling time.   
The dessert is easier to make with the use of a blender, though it can be made without.  Crush the biscuits in a clean teatowel with the help of a rolling pin.  Cook the raspberries gently on the hob to release the juice.  Crush them with the back of a fork.  Pass through a sieve to remove the seeds.  Mix well with the cashew milk.  Mix again with the melted chocolate.
Keep in the fridge for upto 48hours until required. 

Please note, nutritional values are offered as a guideline only.  Values below are provided for one portion (half of a 12cm tart).
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator






Pin Reduced Fat Raspberry & White Chocolate Tarts for later!


Our reduced fat Raspberry & White Chocolate Ganache Tarts are easy to make and a little kinder to the waistline.  They're a great make ahead dessert when entertaining guests which use the popular flavour combination of raspberry and white chocolate.

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This post has been shared with: 

 We Should Cocoa hosted by Choclette over at Tin & Thyme

 Cook Once Eat Twice hosted by Corina at Searching for Spice

Link up your recipe of the week Hijacked By Twins


  1. These are gorgeous Angela - seriously they look like the kind of dessert you'd get in a top end restaurant! So impressed.

    1. Aw thankyou so much Mandy, that's really kind of you :-)
      Angela x

  2. omg these look perfect! So pretty! #CookBlogShare

  3. These look really pretty. Love the flavour combination and it's great that they are reduced fat - in my head that means they have no calories too!x

    1. Aw thankyou Cat, hahaha that's what my head says too - though sadly computer says no :-(
      Angela x

  4. Beautifully decorated! And raspberries and white chocolate is such a great combination

  5. Raspberry and white chocolate is a brilliant combination and these look so pretty too. I just love the way you've decorated them! Thanks for sharing with #CookOnceEatTwice x

    1. Aw thankyou so much Corina, I was really happy with how they turned out - both appearance and taste :-)
      Angela x

  6. As with all your bakes these are so pretty and I have to totally agree raspberry and white chocolate is a great flavour combination.

    1. Aw thankyou so much Jacqui, that's really kind of you :-)
      Angela x

  7. You're so right about this pairing Angela, a match made in heaven! And they look to die for, the little shaving are sooooo freaking cute! :) xo

    1. It's really is such a heavenly combo isn't it :-) Haha, I was so surprised that I managed to do those curls so easily :-)
      Angela x

  8. Oh wow - these look beautiful. Such a pretty colour! And I bet they must taste fab :-D Eb x

    1. Aw thankyou Eb, I'm just loving that colour too. Ooh yes, they certainly do taste fab :-D
      Angela x

  9. So beautiful as usual Angela.Loved your video too.They look absolutely yummy!xx

    1. Aw thankyou Jenny - I would have loved to have done a couple of other things with the video but alas that wasn't to happen - so glad you enjoyed it though :-)
      Angela x

  10. I love how you've decorated them - so professional and pretty!

  11. Oh wow Angela, these look and sound like pure perfection! Thank you for sharing with #CookBlogShare x

  12. These look amazing. I have never tried cashew milk before #cookblogshare

    1. Thankyou Louise. Cashew milk is really yummy, to me it has a lovely light creamy taste without carrying all of those calories.
      Angela x

  13. I am in love Angela. Your photos are always amazing, but these tarts of yours are just elegant perfection. And almond milk instead of cream is such a good idea. I bet it made them beautifully light. I've made water ganache a few times, so I have an idea of the texture. Raspberries and white chocolate are one of my favourite combinations too.

    I've subscribed to your u tube channel. Your video was such fun to watch.Your clever whizzing techniques are so cool. Thanks for sharing with #WeShouldCocoa :D

    1. Aw thankyou Choclette, that's so lovely of you to say :-) I was pleasantly surprised how well it worked with the milk instead of the cream - I usually find regular ganache far too rich but this, as you say, made them so much lighter. Ooh I'll definitely have to try water ganache - sounds fascinating. Haha, yes I loved the 'whizzing' effect on the video too - it was the perfect 'transition' to use for what i was trying to say. Thankyou so much for subscribing :-)
      Angela x

  14. These are so beautiful Angela...... Your decoration is divine and the recipe sounds perfect. I too am a huge lover of the raspberry-white chocolate pairing and seem to make a ridiculous number of recipes with them both together..... I often think 'I really should get more inventive with my flavour pairings'..... but then you can't really go wrong with white chocolate and raspberry can you?!

    1. Thankyou Kate :-) rspberry & white chocolate combo is one I keep returning to cos it's so darn yummy :-)
      Angela x

  15. These look so pretty Angela! I adore anything Raspberries and these tartlets look so creamy and delicious! The shaved white chocolate decoration adds such a pretty touch too :)

    1. Aw thankyou Sylvie, it's amazing how a bit of chocolate (whether it's shaved or drizzled) can pimp up the aesthetics of a something isn't it :-D
      Angela x


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