Name: White Russian tart
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12
Ingredients: 350g dark chocolate digestives; 60g butter; 200g white marshmallows; 150ml whole milk; 5 tbsp vodka; 5 tbsp Kahlúa; 400ml double cream; a few squares of dark chocolate; pinch of freshly ground nutmeg

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White Russian tart

White Russian tart

Emma Freud

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Serves 12

Easy

Prep: 15 mins

Cook: 5 mins

plus a few hrs chilling

A star rating of 3.3 out of 5.8 ratingsRate

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A classic white Russian cocktail transformed into an indulgent dessert. This pie has a fluffy marshmallow and Kahlúa filling on a crunchy biscuit base

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the base

350g dark chocolate digestives
60g butter

For the filling

200g white marshmallows
150ml whole milk
5 tbsp vodka
5 tbsp Kahlúa
400ml double cream

To finish

a few squares of dark chocolate
pinch of freshly ground nutmeg

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Nutrition: per serving

kcal465
fat33g
saturates20g
carbs31g
sugars18g
fibre1g
protein4g
salt0.4g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2017

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A star rating of 3.3 out of 5.8 ratings

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