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White Russian tart

White Russian tart

A star rating of 3.3 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus a few hrs chilling
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving


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


  • 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.

Goes well with

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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