White Russian tart

White Russian tart

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(7 ratings)

Prep: 15 mins Cook: 5 mins plus a few hrs chilling


Serves 12

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal465
  • fat33g
  • saturates20g
  • carbs31g
  • sugars18g
  • fibre1g
  • protein4g
  • salt0.4g
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    For the base

    • 350g dark chocolate digestives
    • 60g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    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…

    • 5 tbsp vodka



      Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

    • 5 tbsp Kahlúa
    • 400ml double cream

    To finish

    • a few squares of dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • pinch of freshly ground nutmeg



      One of the most useful of spices for both sweet and savoury


    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.

    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.

    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.

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    Comments, questions and tips

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    28th May, 2017
    Absolutely delicious, I would have rated this 5 if it wasn't for the problem making the filling. I used my cake tin that has a release clip and parchment paper to make the base and removed it when it had cooled for a couple of hours. Like the other comments when adding the cream to the cold marshmallows mixture it separated. As I hadn't read up on the messages at that point I decided to just whisk the whole mixture again and it worked. After chilling it was set perfectly. Definitely going to make this again.
    20th May, 2017
    Took heed of the other comments and set it with a little gelatine. I personally could have done with less of the gooey, sickly-sweet marshmallows but my boyfriend absolutely loved the tart as it is.
    20th May, 2017
    Absolute disaster. Added the alcohol and the marshmallow lost all its texture and turned to liquid. Had to add gelatine to make it set, but the taste wasn't that good anyway. I thiught these recepies were supposed to be tripple tested!
    19th May, 2017
    Are the vodka and Kahlua quantities right here? Currently waiting for the mix to cool and it seems like a lot of alcohol- marshmallow mix is now very liquidy.
    16th May, 2017
    I was looking forward to this, as we all love a white russian cocktail! Will not be making it again. After melting the marshmallows and mixing with the other ingredients it would not thicken. There was no way it could go into the base, it would have been like soup. I had to whip another 400mls of cream and mix that in to get it to a thick stable consistency. Of course then, the flavour was really diluted. Waste of time and ingredients.
    6th May, 2017
    Followed recipe very carefully as instructed. Biscuit base never set and the filling curdled when the marshmallow mixture was added....and yes it was cold. Complete disaster!
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