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Gingernut And Creamy Kahlua Tarts

  • 5-6
Gingernut And Creamy Kahlua Tarts

Flavours of Jamaica! Ginger, coffee, vanilla and oranges combine to make these sweet treats just perfect to have with coffee. Allow them to stand out of the fridge for 15 minutes before serving - they'll taste even better.



  • 250 gram packet Gingernuts, broken
  • 125 grams butter, melted


  • 300 gram pouch mascarpone or 250 grams cream cheese
  • 1 cup cream
  • ¼ cup sugar
  • 1 vanilla pod, split or 1 tsp vanilla essence
  • ¼ cup Kahlua or dark rum
  • 2 tsp gelatin


  • 2 oranges, peeled and segmented
  • 2 tblsp each Kahula and Grand Marnier or orange juice
  • 1 tblsp caster sugar


  1. Process the gingernuts and butter in a food processor until finely chopped. Use to line the base and sides of 4-5 x 8cm fluted high-sided flan dishes. Refrigerate while making the filling.
  2. Put the mascarpone or cream cheese, half the cream, sugar and vanilla pod or essence into a saucepan and warm together until smooth.
  3. Sprinkle the gelatin over the rum and warm in the microwave, stirring occasionally until the gelatin has dissolved. Stir into the vanilla cream and refrigerate until the mixture becomes very thick. Lightly whip the remaining cream and fold in. Divide evenly among the gingernut lined tarts and refrigerate for 1-2 hours until set.


  1. Toss the orange segments with the Kahlua and Grand Marnier or orange juice and sugar and allow to macerate for 1 hour before scattering on top.

Cooks Tips

- If you do not have the individual tart tins, use a 20cm flan tin and make one large tart that can be cut into 5-6 serving size wedges.

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