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Berry and White Choc Tart

Berry and White Choc Tart from Annabel Karmel's Busy Mum's Cookbook. Looking for a simple and easy recipe that is still a showstopper? This decadent chocolate tart is no bake so is a great one for the kids to get involved with and can be assembled in advance.

From the book


This show-stopping dessert 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 whichever fruits are in season.

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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 (10 in) 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.


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