Step 1

Mix the digestive biscuits in a food processor or break the biscuits into a fine crumb in a bowl with a rolling pin.

Step 2

Add the melted unsalted butter and mix together until combined.

Step 3

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.

Step 4

Add your raspberries, sugar and water to a pan. Heat on a low-medium heat until the fruit starts to break down and soften.

Step 5

Once heated for about 3-4 minutes, remove from the heat and puree to a liquid.

Step 6

Pass the coulis through a sieve to remove the seeds and let the mixture cool.

Step 7

Add the white chocolate and butter to a large bowl.

Step 8

Pour the cream into a small pan, and heat the cream until just before boiling point.

Step 9

Pour the cream onto the chocolate and butter and leave to sit for five minutes.

Step 10

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.

Step 11

Pour the ganache into the tart case - dollop in about half of the raspberry coulis, and swirl the mixture together with a cake skewer.

Step 12

Set the tart in the fridge for a couple of hours until set.

Step 13

Remove the tart from the tin carefully, and put onto a serving plate.

Step 14

Decorate the tart with some fresh raspberries and freeze dried raspberries, and some grated white chocolate!

Step 15

Serve with an extra drizzle of coulis!