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Christmas Kahlúa and Chocolate Tart

Delicious Christmas Kahlúa and Chocolate Tart Recipe to Impress

Christmas Kahlúa and Chocolate Tart combines rich chocolate and Kahlúa for a festive dessert. Easy to make and perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: DESSERTS
Cuisine: International
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 250 grams Tim Tam biscuits or any chocolate biscuit
  • 125 grams Choc Ripple biscuits or other chocolate cookies
  • 125 grams unsalted butter can replace with margarine
For the Filling
  • 200 grams dark chocolate at least 70% cocoa
  • 3 large eggs free-range preferred
  • 150 grams caster sugar can use granulated sugar
  • 1 teaspoon vanilla extract pure vanilla preferred
  • 50 grams plain flour gluten-free flour can substitute
  • 30 grams Dutch cocoa regular cocoa is acceptable
  • 100 milliliters Kahlúa substitute with coffee for non-alcoholic
  • 100 grams fruit mince homemade or store-bought
  • 100 grams Sunbeam Australian Sunmuscat Sultanas raisins are a suitable replacement
For Topping
  • 300 milliliters thickened cream non-dairy varieties can be used
  • 2 tablespoons icing sugar can be omitted if not desired
  • to taste fresh cherries and dark chocolate curls or any seasonal fruit

Equipment

  • 24cm round loose-based tart pan
  • food processor
  • saucepan
  • mixing bowl
  • whisk
  • Spatula
  • Electric mixer

Method
 

Instructions
  1. Preheat oven to 160°C fan-forced (180°C conventional) and grease a 24cm round loose-based tart pan.
  2. Process Tim Tam and Choc Ripple biscuits into fine crumbs, mix with melted butter and press into the prepared pan. Refrigerate for 15 minutes.
  3. Melt the butter and dark chocolate over medium heat; remove from heat and cool for 10 minutes.
  4. Whisk in eggs, caster sugar, and vanilla extract into the cooled chocolate mixture. Sift in the flour and Dutch cocoa; mix lightly.
  5. Fold in Kahlúa, fruit mince, and sultanas, then pour into the crust.
  6. Bake for 30 minutes until slightly jiggly in the center. Cool completely, then refrigerate for at least 2 hours.
  7. Beat thickened cream with icing sugar until soft peaks form, then fold in Kahlúa.
  8. Let the tart come to room temperature for 30 minutes. Top with Kahlúa whipped cream, fresh cherries, and dark chocolate curls.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 8mg

Notes

For best results, allow the tart to chill well and serve at room temperature for ideal flavor.

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