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Ready in: 25 minutes, plus chilling Serves: 6 - 8 portions? 125g unsalted butter ? 250g digestive biscuits ? 275g full-fat cream cheese ? 300ml double cream ? 100g white chocolate ? 2 tbsp maple syrup ? 1 tsp vanilla extract ? 300g fresh blueberries ? 300g fresh raspberries ? Runny honey, for drizzling 1 Start by making biscuit base. Melt butter in a saucepan then remove from heat. Put biscuits in a plastic food bag, seal bag, then crush them to fine crumbs with a rolling pin. Transfer biscuit crumbs to pan with melted butter and mix thoroughly.

2 Press buttery crumbs into base and slightly up sides of a 25 cm fluted, loosebottom tart tin. Chill in fridge for 30 minutes, until firm.

3 Melt half white chocolate in heatproof bowl over pan of gently simmering water (don't allow the base of the bowl to touch water), then set aside.

4 Place cream cheese and double cream in a bowl. Beat with an electric whisk or by hand until mixture forms thick, soft peaks, then add melted white chocolate, maple syrup and vanilla extract. Stir until smooth. 5 Remove biscuit base from fridge and spoon cream cheese mixture onto base. Smooth surface, arrange blueberries and raspberries on top, then decorate tart with white chocolate shavings (using remaining white chocolate) and drizzle with honey.


For more simple, delicious family pleasers, see the Busy Mum's Cookbook (Ebury Press), by Annabel Karmel, out now.

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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Apr 3, 2016
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