White Christmas Raspberry Tart

Ingredients

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

Method

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 24 cm-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.

Meanwhile, place conserve, raspberries and 1/2 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.

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.

Credits: Woolworths

Photo Credits: Woolworths