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White Chocolate Raspberry Tart in an Oatcake Crust

Our friend Taylor Golub took our Oatcakes and made them into a buttery, decadent crust for this beautiful white chocolate tart.

White Chocolate Raspberry Tart in an Oatcake Crust

  • 1 pkg. Effie's Oatcakes
  • 3 T. melted butter
  • 4 T. cold butter
  • 2 c. white chocolate chips
  • 1/2 c. heavy cream
  • 1/2 c. fresh raspberries 

Preheat oven to 325F.

Place the whole package of Oatcakes into a food processor and blend until you get a fine crumb.

Pour the biscuit crumbs into a medium bowl and add in 3 tbsp of melted butter. Mix the Oatcake crumbs and butter until fully combined.

Pour the biscuit mixture into a 9 inch fluted tart pan and press into the pan and up the sides. Place the tart crust into the oven for 7 minutes. Remove cooked crust from the oven and let cool completely.

While the crust is cooling, add the white chocolate chips to a microwavable bowl with 1/2 cup of heavy cream and 4 tbsp of unsalted butter. Microwave for 20 seconds and mix. Keep doing this process until the chocolate is smooth.

Pour the white chocolate into the tart and place into the refrigerator for at least 3 hours to allow the filling to set.

Decorate the tart with fresh raspberries.

Slice up the tart and enjoy!