Caramelised White Chocolate & Raspberry Tartlets

Base: 

• 500g Biscoff biscuits or ginger biscuits 
• 200g butter, melted 
• 60g white chocolate, melted 

Raspberry coulis:

• 500g frozen raspberries 
• 80ml caster sugar 
• 60ml water 
• 30ml lemon juice 

White chocolate filling: 

• 500g white chocolate 
• 250ml double cream, heated 
• 2ml salt

Crush biscuits and mix with melted butter. Press into lined mini pots and chill. 

Pour a spoon of melted white chocolate onto the base of the tarts - this helps it stay firm when the coulis is added - and return to the fridge to set. 

Simmer raspberries, sugar, water and lemon juice until thickened. Cool completely. 

Caramelise white chocolate at 120°C in 10-minute intervals, stirring each time until golden. 

Pour hot cream over the chocolate and salt. Stir until smooth. 

Layer raspberry coulis over the chilled base, pour over filling and refrigerate until set, approximately 3 hours. 

Garnish with berries, mini meringues, and golden pearls, then serve.