This tart balances rich, creamy sweetness with a burst of tart berry flavor. Using Lovetta White Chocolate Cream, the filling becomes smooth, consistent, and luxurious, cutting prep time while delivering bakery-quality results. The contrast of white chocolate and raspberry makes it an elegant dessert for upscale cafés, patisseries, or plated service.

Ingredients (1 tart, 8–10 servings)

For the crust:

• 1 1/2 cups (150g) graham cracker or digestive biscuit crumbs
  
  

• 1/4 cup (55g) sugar
  
  

• 6 tbsp (85g) unsalted butter, melted
  
  

For the filling:

• 1 cup (240g) Lovetta White Chocolate Cream
  
  

• 8 oz (225g) cream cheese, softened
  
  

• 1/2 cup (120ml) heavy cream
  
  

• 1/4 cup (50g) sugar
  
  

• 1 tsp vanilla extract
  
  

For the topping:

• 1 cup fresh raspberries
  
  

• 2 tbsp raspberry jam, warmed and strained (for glaze)
  
  

Instructions

1. Preheat oven to 325°F (160°C). Mix the crumbs, sugar, and melted butter; press the mixture firmly into a 9-inch tart pan. Bake for 8 minutes and cool.
   
   

2. In a bowl, beat cream cheese, sugar, and vanilla until smooth.
   
   

3. Fold in the Lovetta White Chocolate Cream and heavy cream until smooth and silky.
   
   

4. Spread filling evenly into the cooled crust. Chill for at least 3 hours, until the mixture is firm.
   
   

5. Arrange fresh raspberries on top. Brush lightly with raspberry glaze for shine.
   
   

6. Slice and serve chilled.
   
   

Pro Tips

• For a nutty crust, substitute part of the crumbs with ground almonds or pistachios.
  
  

• Make mini tarts for individual bakery portions.
  
  

• Drizzle with Lovetta Dark Chocolate Sauce for contrast.