Cooked - White Chocolate Raspberry Tart! - New Recipe

Mix the digestive biscuits in a food processor or break the biscuits into a fine crumb in a bowl with a rolling pin.Add the melted unsalted butter and mix together until combined.Spread onto the bottom and sides of an 23cm loose bottomed tart tin. I usually start on the sides, and then cover the bottom last.Add your raspberries, sugar and water to a pan. Heat on a low-medium heat until the fruit starts to break down and soften.Once heated for about 3-4 minutes, remove from the heat and puree to a liquid.Pass the coulis through a sieve to remove the seeds and let the mixture cool.Add the white chocolate and butter to a large bowl.Pour the cream into a small pan, and heat the cream until just before boiling point.Pour the cream onto the chocolate and butter and leave to sit for five minutes.Whisk the mixture until it smooths - if any lumps of chocolate remain, add the mixture back into the pan and heat on a low heat until smooth.Pour the ganache into the tart case - dollop in about half of the raspberry coulis, and swirl the mixture together with a cake skewer.Set the tart in the fridge for a couple of hours until set.Remove the tart from the tin carefully, and put onto a serving plate.Decorate the tart with some fresh raspberries and freeze dried raspberries, and some grated white chocolate!Serve with an extra drizzle of coulis!