Blueberry & White Chocolate Swirl Tart
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Blueberry & White Chocolate Swirl Tart

Blueberry & White Chocolate Swirl Tart

with a Speculoos Biscuit Base | Chill for 8 hrs | Perfect for sharing

Let's swirl it up! This extra special swirly whirly tart combines the decadent flavours of white chocolate, blueberry and Speculoos biscuit for a dessert that's as delicious as it is pretty!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time35 minutes


serving amount

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)

125 grams


75 grams

Caster Sugar

300 grams

Creme Fraiche

(Contains Milk)

1 unit(s)


90 grams

White Chocolate Chips

(Contains Soya, Milk)

Not included in your delivery

60 grams


1 tbsp



Nutritional information

Energy (kJ)6107 kJ
Energy (kcal)1460 kcal
Fat101.1 g
of which saturates60.3 g
Carbohydrate129.2 g
of which sugars96.9 g
Protein12 g
Salt1.54 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Small sauce pan


Buttery Biscuit Base

a) Melt the butter (see pantry for amount) in a medium 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 the crumbs are completely coated.

c) Spoon the mixture into a lined 20cm 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.

Purple, Purple, Purple!

a) Meanwhile, in a small saucepan, combine the blueberries, one quarter of the sugar and the water (see pantry for amount).

b) Pop on medium heat and stir, 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 for serving.

c) Reduce the heat to medium-low, then add the remaining sugar and the creme fraiche. Stir well to combine, bring gently to a simmer, then cook, stirring frequently, until slightly thickened, 4-5 mins.

d) While the blueberry mixture simmers, halve the lemon.

Chill Out

a) Once the blueberry mixture has simmered, remove from the heat. Add the white chocolate chips and squeeze in the lemon juice. Stir until the white chocolate has fully melted and combined, then leave to cool for 5 mins.

b) Once cooled, pour the blueberry mixture 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 8 hours or ideally overnight.

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