This 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!
- 350g dark chocolate digestives (graham crackers)
- 60g butter
- 150ml milk
- 200g white marshmallows
- 75ml vodka
- 75ml kahlua
- 400ml double cream
- 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.
- Gently heat the milk and marshmallows in a pan and whisk until the marshmallows have dissolved. Do not allow to boil.
- 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.
- When it's cool or almost cool, beat your cream until stiff in a large mixing bowl.
- If your marshmallow mixture has separated just whisk up again briefly before adding it to the whipped cream and whisking it in to combine.
- Pour it into the now chilled biscuit base and return to the fridge for a few hours to set.
- Just before serving, garnish with some grated dark chocolate or thin chocolate curls and a small grating of nutmeg.