For the base
- 350g dark chocolate digestives
- 60g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
For the filling
- 200g white marshmallows
- 150ml whole milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 5 tbsp vodka
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
- 5 tbsp Kahlúa
- 400ml double cream
Put the biscuits and butter in a blender and blitz into crumbs. Press them into the base and up the sides of a deep 23cm fluted tart tin, then put in the fridge to chill while you make the filling.
Put the marshmallows and milk in a pan and warm through gently while whisking. When it’s close to boiling, take it off the heat but keep stirring. Once the marshmallows are fully dissolved, whisk in the vodka and Kahlúa, then leave it to cool completely.
Whisk the cream until it’s pillowy, then add the cooled marshmallow mixture. Once combined, pile it all onto your tart base and chill for a few hours. Before you serve it, grate some dark chocolate and a little nutmeg over the top, then try not to eat it all before serving.