Pre­fer a bis­cuit crumb base?

Easy Cook - - WEEKEND TARTS -

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

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