Name: Christmas kahlúa and chocolate tart
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 200g packet Tim Tam biscuits; 250g packet Choc Ripple biscuits; 150g unsalted butter, melted, cooled; Fresh cherries and dark chocolate curls, to decorate; FILLING; 100g unsalted butter, chopped; 100g dark chocolate, chopped; 2 free-range eggs, lightly beaten; 2/3 cup caster sugar; 2 tsp vanilla extract; 1 cup plain flour; 1/4 cup Dutch cocoa, plus extra, for dusting; 2 Tbsp Kahlúa; 1/2 cup fruit mince; 1/3 cup Sunbeam Australian Sunmuscat Sultanas; KAHLÚA WHIPPED CREAM; 600ml thickened cream; 1 Tbsp icing sugar; 1/4 cup Kahlúa

Pair festive fruit mince with rich chocolate filling to create a naughty but oh-so-nice Noël tart that chocolate lovers will rejoice over! Make the crust from store-bought bickies for a smart shortcut.

In addition to the cooking times mentioned above, this recipe requires extra time to chill the tart.

COOK’S TIP

Removing the tart from the fridge 30 minutes before serving allows the rich chocolate filling to soften slightly, making it easier to slice and more delicious to eat!

What is a chocolate tart made of?

A chocolate tart typically consists of two main components: the crust (base) and the filling. The filling is the decadent, chocolatey layer that gives the tart a rich flavour. The filling typically includes chocolate, eggs, sugar and additional flavourings. For example, this recipe includes kahlúa.

How to make a chocolate tart for Christmas

Ingredients

200g packet Tim Tam biscuits

250g packet Choc Ripple biscuits

150g unsalted butter, melted, cooled

Fresh cherries and dark chocolate curls, to decorate

FILLING

100g unsalted butter, chopped

100g dark chocolate, chopped

2 free-range eggs, lightly beaten

2/3 cup caster sugar

2 tsp vanilla extract

1 cup plain flour

1/4 cup Dutch cocoa, plus extra, for dusting

2 Tbsp Kahlúa

1/2 cup fruit mince

1/3 cup Sunbeam Australian Sunmuscat Sultanas

KAHLÚA WHIPPED CREAM

600ml thickened cream

1 Tbsp icing sugar

1/4 cup Kahlúa

Method

Preheat oven to 160°C fan-forced (180°C conventional). Grease a deep, 24cm round loose-based tart pan.

Process biscuits in a food processor until mixture forms coarse crumbs. Add melted butter. Process until mixture just comes together. Press mixture over base and sides of prepared pan. Put on a tray. Refrigerate for 15 minutes to firm.

For the Filling, put butter and chocolate in a saucepan over medium heat. Cook, stirring, for 5 minutes or until melted. Remove from heat. Cool for 10 minutes. Whisk in eggs, sugar and vanilla. Sift over flour and cocoa, whisk to combine. Fold in Kahlúa, fruit mince and sultanas. Pour into prepared tart base.

Bake for 30 minutes or until filling is just set. Set aside to cool completely, then refrigerate until needed.

Just before serving, for Kahlúa whipped cream, beat cream and icing sugar together until soft peaks. Add Kahlúa. Beat until just-firm peaks.

Remove tart from fridge 30 minutes before serving. Top with Kahlúa cream, cherries and chocolate curls. Dust with extra cocoa.

You might also like:

30 show-stopping Christmas dessert recipes

15 Christmas Baking Ideas To Celebrate The Festive Season

22 easy Christmas recipes

Better Homes and Gardens

Better Homes and Gardens promotes inspired living for home loving Australians. With a total audience reach of over six million, Better Homes and Gardens is the country’s original and most successful multi-platform brand, combining a TV show, power-house print magazine and thriving digital and social platforms.

Instagram Facebook

What is a chocolate tart made of?

How to make a chocolate tart for Christmas

Ingredients

Method

Related stories