• For all the chocoholics! This rich tart would go well with crème fraîche.

    Milk chocolate and Kahlua tart

    Serves: 1 tart
    Cooking Time: 1 hour plus 1 hour to refrigerate


    • 1 quantity pâte sablée
    • Chocolate filling

    • 2 eggs
    • 80ml milk
    • 175ml fresh cream
    • 20ml Kahlúa liqueur
    • 250g good-quality
    • milk chocolate, melted
    • pistachio nuts, chopped
    • white chocolate shavings, to garnish



    Preheat the oven to 180°C.


    Line a 6cm x 11cm tart case with the pastry and bake blind.


    Whisk the eggs until light and fluffy. Bring the milk, cream and Kahlúa to scalding point, pour over the eggs and whisk. Strain onto the chocolate and pour into the baked case.


    Put the tart in the oven, turn the oven off and bake for 45 minutes. Cool before serving with nuts and chocolate shavings.