Neapolitan Milk & White Chocolate Berry Tart | Aprox. 8 slices
Bake at home | with a Speculoos Biscuit Base
- Cereals containing gluten
- Wheat
- Soya
- Milk
- Barley
- Cereals containing gluten
- Oats
- Soya
- May contain traces of allergens
- Milk
Ingredients
125 grams
Speculoos Biscuit Crumb
(Contains: Cereals containing gluten, Wheat, Barley, Cereals containing gluten, Oats, Soya, May contain traces of allergens)
90 grams
White Chocolate Chips
(Contains: Soya, Milk)
100 grams
Chocolate Chips
(Contains: Soya, May contain traces of allergens, Milk)
300 grams
Creme Fraiche
(Contains: Milk)
35 grams
Red Berry Compote
Not included in your delivery
60 grams
Butter
6 tsp
Sugar
Nutrition Values
Cooking Steps
a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat, then remove from the heat.
b) Add the speculoos biscuit crumb to the melted butter and mix until the crumbs are completely coated.
c) Spoon the mixture into a lined 15cm cake tin and pat the crumbs down with the back of a spoon to make the base. TIP: A bigger cake time will do the job just fine, but you may find the layers of fillings are thinner and less defined.
d) Pop into the fridge to firm up while you make the filling.
a) While the base is chilling, pop 1 tbsp each of the white chocolate chips and the milk chocolate chips into a small bowl and set aside for now.
b) Place a small saucepan on medium heat and combine the remaining white chocolate and one third of the creme fraiche.
c) Mix until the white chocolate has fully melted, 1-2 mins, then leave to cool, 5 mins.
d) Once cooled, pour the white chocolate mixture on top of the biscuit base and set in your fridge for 30 mins.
a) In the meantime, clean the saucepan.
c) Return the saucepan to medium heat and combine the remaining milk chocolate with half of the remaining creme fraiche.
c) Mix until the chocolate has fully melted, 2-4 mins, then leave to cool, 5 mins.
d) Once cooled, pour the milk chocolate mixture on top of the white chocolate layer and set in your fridge for 30 mins.
a) Meanwhile, clean the saucepan.
b) Return the saucepan to medium heat and combine the red berry compote and sugar (see pantry for amount) with the remaining creme fraiche.
c) Bring to the boil, stirring constantly, for 2-4 mins, then leave to cool, 5 mins.
d) Once cooled, pour the red berry mixture on top of the milk chocolate layer.
a) Pop your tart into the fridge for 5 hours or ideally overnight, until fully set.
a) Once fully set, sprinkle over the reserved white and milk chocolate chips to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The tart offers a sweet taste with lots of berry flavour, though some found it too tangy from the creme fraiche.
- Ease of prep: Consider using a smaller tin than suggested for thicker, more defined layers that set properly.
- Portions: The recipe may yield extra ingredients, allowing for additional homemade treats.
