White Russian Tart

White Russian TartThis White Russian Tart recipe is from this months BBC Good Food Magazine and is totally worth doing. It tastes really light and airy with a subtle hint of a tasty White Russian cocktail. I will say though that the vodka didn’t bring much to the table. I’m guessing that it really only made it’s way into the recipe so it could be called a White Russian Tart. Maybe swapping the vodka for extra kahula would work but then no one would want a Kahlua and Milk Tart. I don’t think Kahlua and Milk has the same level of sophistication in peoples minds. It just reminds me of being blind drunk and sick outside a nightclub on my 18th birthday. Not appetising!

It was only when I was eating this that I realised that this was a slightly different take on a recipe I saw by Nigella Lawson, her Grasshopper Pie where she used the spirits from a Grasshopper Cocktail, creme de menthe and creme de cacao blanc, instead of the White Russian’s vodka and kahlua, added them to melted marshmallows in milk, cooled it, mixed it into whipped cream and then poured it into a biscuit base to set. This made me realise that this recipe could be used as a blueprint for all kinds of liqueur combinations. Frangelico, the hazelnut liqueur would be fantastic here. You could even try to find some kind of hazelnut biscuit for the base. Or add some Kinder Bueno to the processor! Amaretto is also sweet enough to work well here and you could use amaretti cookies or any other almond flavoured biscuits. Malibu coconut rum is one I will definitely try soon. Watch this space!

White Russian Tart

Ingredients

    For the base:
  • 350g dark chocolate digestives (graham crackers)
  • 60g butter
  • For the filling:
  • 150ml milk
  • 200g white marshmallows
  • 75ml vodka
  • 75ml kahlua
  • 400ml double cream

Instructions

  1. In a food processor, blitz together the biscuits and butter until they re fine crumbs. Then tip them into a 23cm pie dish, preferable loose-bottomed and fluted. With your knuckles or the bottom of a spoon press them down tightly and up against the sides. Then transfer to the fridge while you make the filling.
  2. Gently heat the milk and marshmallows in a pan and whisk until the marshmallows have dissolved. Do not allow to boil.
  3. Add the vodka and kahlua, whisk them in and turn off the heat. Set aside to cool or sit the pan in a sink of cold water to cool it faster.
  4. When it's cool or almost cool, beat your cream until stiff in a large mixing bowl.
  5. If your marshmallow mixture has separated just whisk up again briefly before adding it to the whipped cream and whisking it in to combine.
  6. Pour it into the now chilled biscuit base and return to the fridge for a few hours to set.
  7. Just before serving, garnish with some grated dark chocolate or thin chocolate curls and a small grating of nutmeg.
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4 Comments

  • Susan jones says:

    Love the idea f this recipe. Haven’t tried t yet.
    Do you think Cointreau or Drambuie would work obviously not together

  • rookiecook says:

    Hi Susan, sorry for the delay in replying, I don’t know how I missed your comment until now!
    You know, I thought about cointreau and while I do really like it, I kinda think it’s orangieness is a little subtle. If you wanted to make an orange marshmallow tart I think I’d use the juice and zest of an orange instead.
    I’ve never tasted drambuie but after a quick google I see that it’s a honey, spicy whiskey. I’m actually not a fan of whiskey but if you think it would work then try it! Maybe don’t use as much as the vodka and kahlua combines as kahlua is a lot more syrupy and less alcoholic.

  • Susan says:

    Many thanks for your reply. I am not a lover of whiskey either but Drambuie is quite a different tast will try it and let you know

  • rookiecook says:

    Brill! enjoy!

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