Prefer a biscuit crumb base?
White Russian tart
Not all tarts have a pastry case. This one, based on the famous cocktail, uses crushed biscuits. Serves 12 Prep 15 mins plus a few hrs chilling Cook 5 mins
FOR THE BASE
350g dark chocolate digestives 60g butter
FOR THE FILLING
200g white marshmallows 150ml whole milk 5 tbsp vodka 5 tbsp Kahlúa or Tia Maria 400ml double cream
TO FINISH
a few squares of dark chocolate pinch of freshly ground nutmeg
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 or Tia Maria, 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, grate some dark chocolate and a little nutmeg over the top. PER SERVING 465 kcals, fat 33g, saturates 20g, carbs 31g, sugars 18g, fibre 1g, protein 4g , salt 0.4g