This show-stopping dessert from Annabel Karmel’s latest book, Busy Mum’s Cookbook couldn’t be simpler. The buttery biscuit base is covered with a delicious combination of cream cheese and smooth white chocolate, then topped with fresh berries, which you could swap for whatever fruits are in season.
And here’s the recipe for you to print out. Let me know if you try it!
- 125g unsalted butter
- 250g digestive biscuits
- 275g full-fat cream cheese
- 300ml double cream
- 100g white chocolate
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 300g fresh blueberries
- 300g fresh raspberries
- Runny honey, for drizzling
- Start by making the biscuit base. Melt the butter in a saucepan then remove from the heat. Put the biscuits in a plastic food bag, seal the bag, then crush them to fine crumbs with a rolling pin. Transfer the biscuit crumbs to the pan with the melted butter and mix thoroughly. Press the buttery crumbs into the base and slightly up the sides of a 25 cm fluted, loose-bottom tart tin. Chill in the fridge for 30 minutes, until firm.
- Melt half the white chocolate in a heatproof bowl over a pan of gently simmering water (don’t allow the base of the bowl to touch the water), then set aside.
- Place the cream cheese and double cream in a bowl. Beat with an electric whisk or by hand until the mixture forms thick, soft peaks, then add the melted white chocolate, maple syrup and vanilla extract. Stir until smooth.
- Remove the biscuit base from the fridge and spoon the cream cheese mixture onto the base. Smooth the surface, arrange the blueberries and raspberries on top, then decorate the tart with white chocolate shavings (using the remaining white chocolate) and drizzle with honey.
I had great fun helping Annabel make this tart.
Now hop over to watch my interview with Annabel and learn more about her amazing career so far.
Image and video courtesy of Annabel Karmel / Ebury