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Blueberry & White Chocolate Tart

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

1648 kcal

Protein

:

13.5g protein

Difficulty

:

Easy

Allergens:

Cereals containing gluten
Soya
Milk
May contain traces of allergens
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

190 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Soya May contain traces of: Milk)

125 grams

Blueberries

75 grams

Caster Sugar

1 unit(s)

Lemon

300 grams

Creme Fraiche

(Contains: Milk)

90 grams

White Chocolate Chips

(Contains: Soya, Milk)

Not included in your delivery

75 grams

Butter

1 tbsp

Water

Nutritional information

Energy (kJ)6895 kJ

Energy (kcal)1648 kcal

Fat113.4 g

of which saturates66.8 g

Carbohydrate146.1 g

of which sugars108.7 g

Dietary Fibre3.7 g

Protein13.5 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Melt the butter (see pantry for amount) in a saucepan on medium-low heat. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted butter and mix together until combined.

c) Spoon the mixture into the cake tin and pat the crumbs down with the back of a spoon to make the base. Pop into the fridge to firm up while you make the filling.

2

a) In a small saucepan, combine the blueberries, one quarter of the sugar and the water (see pantry for amount). Stir on medium heat, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins. Reserve 2 tbsp in a small bowl and set aside.

b) Reduce the heat to medium and to the saucepan, add the remaining sugar and the creme fraiche. Gently bring to a simmer, then cook, stirring frequently, for 4-5 mins.

3

a) Once the creme fraiche has simmered remove from the heat. Add the white chocolate and squeeze in the lemon juice. Stir until the white chocolate has fully melted, then leave to cool, 5-10 mins.

b) Once cooled, pour the tart filling on top of the biscuit base. Dollop the reserved blueberry sauce on top and swirl it into the tart to create a swirled effect.

c) Set in your fridge for 6 hours or overnight.

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