When the air turns crisp and the scent of pine fills the room, I find myself craving a dessert that embodies the spirit of the season. Enter the Christmas Kahlúa and Chocolate Tart—an enchanting blend of rich chocolate, aromatic Kahlúa, and a hint of festive fruit mince. This tart is like a hug on a plate, evoking memories of cozy gatherings and joyful celebrations.
Picture this: a simple yet irresistible biscuit crust that cradles a velvety filling, sending your taste buds on a delightful journey. It’s not just any dessert; it’s a show-stopper that will leave your guests buzzing with excitement. Perfect for holiday parties or a quiet evening by the fire, this tart is effortlessly elegant and offers a luxurious indulgence without demanding hours in the kitchen.
So, if you’re ready to elevate your dessert game and impress your loved ones, let’s dive into this scrumptious recipe that effortlessly combines ease with festive flair!
Why will you love this Christmas Kahlúa and Chocolate Tart?
Heavenly Flavors: This tart masterfully blends rich chocolate with the unique essence of Kahlúa, creating a dessert that delights the senses.
Effortless Elegance: With a simple biscuit crust, this recipe is easy to prepare, allowing you to impress guests without spending all day in the kitchen.
Festive Touch: The addition of fruit mince infuses holiday cheer, making it a perfect centerpiece for Christmas celebrations.
Crowd-Pleasing Dessert: Rich and luscious, this tart is guaranteed to leave your friends and family raving about your baking skills, no matter the occasion.
Make Ahead Magic: This treat keeps beautifully in the fridge, enabling you to make it a day in advance for seamless entertaining. For more festive ideas, check out our tips on holiday desserts.
Christmas Kahlúa and Chocolate Tart Ingredients
• Every bite is a festive celebration!
For the Crust
• Tim Tam biscuits – Perfect for a flavored crust; feel free to swap with any chocolate biscuit.
• Choc Ripple biscuits – Adds an extra chocolatey punch; use other chocolate cookies if needed.
• Unsalted butter – Binds ingredients together, can be replaced with margarine for a dairy-free option.
For the Filling
• Dark chocolate – The star ingredient that provides richness; opt for at least 70% cocoa.
• Eggs – Serves as a binder and helps the tart set; large free-range eggs enhance flavor.
• Caster sugar – Sweetens the filling smoothly; granulated sugar can work, but may alter texture.
• Vanilla extract – Elevates flavor; pure vanilla extract is preferred for the best taste.
• Plain flour – Gives structure to the filling; gluten-free flour can be substituted here.
• Dutch cocoa – Enhances chocolate flavor; regular cocoa is also acceptable if Dutch is unavailable.
• Kahlúa – Infuses delightful coffee notes; for a non-alcoholic option, use coffee or espresso.
• Fruit mince – Adds a festive flair; homemade or store-bought both work wonderfully.
• Sunbeam Australian Sunmuscat Sultanas – Introduces sweetness and texture; raisins are a suitable replacement.
For Topping
• Thickened cream – Perfect for a luxurious whipped topping; non-dairy varieties can be used instead.
• Icing sugar – Adds sweetness to whipped cream; can be omitted if not desired.
• Fresh cherries and dark chocolate curls – Beautiful garnishes that can be replaced with any seasonal fruit.
Now that you have your ingredients all set, you’re one step closer to creating this show-stopping Christmas Kahlúa and Chocolate Tart!
How to Make Christmas Kahlúa and Chocolate Tart
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Preheat oven: Set your oven to 160°C fan-forced (180°C conventional) and grease a 24cm round loose-based tart pan to ensure easy removal after baking.
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Prepare the crust: Process Tim Tam and Choc Ripple biscuits into fine crumbs, then mix them with melted butter until well combined. Press this mixture evenly into the prepared pan and refrigerate for 15 minutes to firm up nicely.
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Make the filling: In a saucepan, melt the butter and dark chocolate over medium heat, stirring gently until smooth and glossy. Remove it from the heat and allow it to cool for about 10 minutes.
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Incorporate eggs: Add the eggs and caster sugar to the cooled chocolate mixture, whisking in the vanilla extract until fully combined. Sift in the flour and Dutch cocoa, mixing just until blended—don’t overmix!
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Fold in ingredients: Gently fold in the Kahlúa, fruit mince, and sultanas, ensuring they’re evenly distributed. Pour this rich filling into the prepared crust eagerly.
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Bake: Place the tart in the preheated oven and bake for about 30 minutes or until the filling is just set but still slightly jiggly in the center. Let it cool completely, then refrigerate for at least 2 hours before serving.
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Make Kahlúa whipped cream: Beat the thickened cream with icing sugar until soft peaks form, then fold in a splash of Kahlúa, infusing flavor into your topping.
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Serve: Take the tart out of the fridge and let it come to room temperature for about 30 minutes. Top generously with the Kahlúa whipped cream, fresh cherries, and dark chocolate curls for a festive finish.
Optional: Dust with cocoa powder for an extra touch of elegance!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Christmas Kahlúa and Chocolate Tart components are perfect for busy home cooks looking to save time during the festive season! You can prepare the crust up to 24 hours in advance; simply press it into the pan and refrigerate it. The filling can also be made a day ahead; just complete steps 1-5, pour it into the crust, and refrigerate until you’re ready to bake it—this helps to meld the flavors beautifully. When you’re ready to serve, bake the tart, cool it completely, and refrigerate for at least 2 hours before topping with Kahlúa whipped cream. Remember, chilling the tart overnight enhances its texture, making it just as delicious on serving day!
What to Serve with Christmas Kahlúa and Chocolate Tart?
Imagine a beautifully set table adorned with the festive spirit, where each dish enhances the magic of your dessert.
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Rich Espresso: A cup of robust espresso will beautifully contrast the tart’s sweetness, awakening your taste buds while enhancing the chocolate’s depth.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a delightful twist, balancing the richness of the tart with a smooth and cool texture.
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Mixed Berries: Fresh, tangy berries provide a vibrant burst of color and flavor, creating a refreshing complement that lightens each decadent bite.
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Chocolate Sauce: Drizzling warm chocolate sauce over the tart offers an extra indulgent experience, perfect for chocolate lovers craving an intensified flavor.
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Sparkling Wine: A glass of bubbly not only celebrates the occasion but also its effervescence cuts through the tart’s richness, making every sip enticing.
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Peppermint Tea: The refreshing taste of peppermint tea infuses warmth and nostalgia, making it a cozy pairing while celebrating holiday gatherings.
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Gingerbread Cookies: Serve with gingerbread cookies for a delightful combination, as their spicy notes echo the festive flavors in the tart beautifully.
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Cinnamon Hot Chocolate: This warm, spiced drink will add comforting flavors to your dessert experience, making your holiday taste journey complete.
By combining these ideas with your Christmas Kahlúa and Chocolate Tart, you’ll create a harmonious dining experience that captures the joy of the season!
Christmas Kahlúa and Chocolate Tart Variations
Feel free to explore these delightful twists on the classic tart, making it uniquely yours and even more festive!
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Nutty Flavor: Replace Kahlúa with Amaretto for a delightful nutty twist that pairs beautifully with chocolate.
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Gluten-Free Option: Use gluten-free chocolate biscuits for the crust to accommodate dietary restrictions without sacrificing flavor.
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Rich Ganache Topping: Swap the whipped cream for a chocolate ganache topping for an ultra-decadent finish.
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Fruity Twist: Incorporate diced pears or cranberries into the filling for an additional layer of freshness and tartness.
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Vegan Delight: Substitute eggs with flaxseed meal and use vegan dark chocolate and dairy-free cream for a completely vegan dessert.
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Spicy Kick: Add a pinch of cinnamon or a dash of chili powder to the filling for a surprising hint of warmth and spice.
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Coffee Boost: Enhance the coffee notes by replacing Kahlúa with espresso shots for an extra caffeine kick.
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Cheesecake Layer: Create a cheesecake layer by adding cream cheese to the filling for a creamy contrast to the rich chocolate.
These variations make the Christmas Kahlúa and Chocolate Tart adaptable to suit different tastes and dietary needs, ensuring every gathering is special and memorable!
How to Store and Freeze Christmas Kahlúa and Chocolate Tart
Fridge: Store the tart in an airtight container in the refrigerator for up to 5 days. This will keep it fresh and maintain its decadent flavors.
Freezer: If you want to enjoy the tart later, it can be frozen for up to 2 months. Wrap slices individually in plastic wrap, then place in a freezer-safe container.
Thawing: To serve, let the frozen slices thaw in the refrigerator overnight for best results, then bring to room temperature for enhanced taste.
Reheating: If desired, warm individual slices in the microwave for about 10-15 seconds to enjoy a warm treat, but be careful not to overheat.
Expert Tips for Christmas Kahlúa and Chocolate Tart
• Perfect Crust: Ensure the butter is fully melted before mixing with the biscuit crumbs; this helps create a cohesive crust that won’t crumble.
• Don’t Overbake: Keep an eye on the tart while baking. Remove it when it’s just set in the center for a silky filling that melts in your mouth.
• Chill Well: Allow the tart to cool completely before refrigerating. This helps develop flavors and improves the texture of the Christmas Kahlúa and chocolate tart.
• Serve at Room Temperature: For the best flavor and slicing ease, let the tart sit at room temperature for about 30 minutes before serving.
• Clean Slices: Use a sharp knife for cutting the tart, and wipe the blade with a towel between slices for a beautiful presentation.
Christmas Kahlúa and Chocolate Tart Recipe FAQs
What kind of biscuits can I use for the crust?
Absolutely! While Tim Tam and Choc Ripple biscuits create a wonderfully chocolatey crust, you can substitute them with any chocolate cookie you like. If gluten-free options are preferred, look for gluten-free chocolate biscuits available at most supermarkets.
How should I store the Christmas Kahlúa and chocolate tart?
I recommend storing the tart in an airtight container in the refrigerator for up to 5 days. This way, the flavors remain vibrant and the texture stays just right! If you’re planning to keep it longer, see the freezing tips below!
Can I freeze the tart, and if so, how?
Yes, you can freeze the Christmas Kahlúa and chocolate tart! Wrap each slice individually in plastic wrap, then place them in a freezer-safe container. This method keeps the tart fresh for up to 2 months. When you’re ready to enjoy, simply let the slices thaw in the refrigerator overnight, then bring them to room temperature for the best flavor.
What should I do if the filling doesn’t set while baking?
Very! If the filling remains too jiggly after baking, it may need a bit more time in the oven—check it at 5-minute intervals until just set but not overbaked. A lightly wobbly center is perfectly okay! Remember to cool it completely before refrigerating, as this helps it firm up further.
Is the tart suitable for gluten-free diets?
Indeed! To make a gluten-free version of your Christmas Kahlúa and chocolate tart, simply swap the plain flour with a gluten-free flour blend. Just make sure that the biscuits you choose for the crust are also gluten-free, and you’ll have a festive treat everyone can enjoy!
Can my pets enjoy this dessert?
No, I wouldn’t recommend it! The chocolate and Kahlúa are harmful to pets, especially dogs, due to the caffeine and theobromine present in chocolate. It’s best to keep this delectable tart for human festivities only!
Delicious Christmas Kahlúa and Chocolate Tart Recipe to Impress
Ingredients
Equipment
Method
- Preheat oven to 160°C fan-forced (180°C conventional) and grease a 24cm round loose-based tart pan.
- Process Tim Tam and Choc Ripple biscuits into fine crumbs, mix with melted butter and press into the prepared pan. Refrigerate for 15 minutes.
- Melt the butter and dark chocolate over medium heat; remove from heat and cool for 10 minutes.
- Whisk in eggs, caster sugar, and vanilla extract into the cooled chocolate mixture. Sift in the flour and Dutch cocoa; mix lightly.
- Fold in Kahlúa, fruit mince, and sultanas, then pour into the crust.
- Bake for 30 minutes until slightly jiggly in the center. Cool completely, then refrigerate for at least 2 hours.
- Beat thickened cream with icing sugar until soft peaks form, then fold in Kahlúa.
- Let the tart come to room temperature for 30 minutes. Top with Kahlúa whipped cream, fresh cherries, and dark chocolate curls.