White Chocolate Tart

Tastes better refrigerated for several hours prior to serving

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Step 1

Preheat oven to 180°C. Place the shortbread biscuits in a food processor and process until crumbs are formed. Place crumbs in a medium-sized mixing bowl. Add the nutmeg and butter and stir to combine.

Step 2

Place crumb mixture into a 28cm loose-bottomed flan tin. Press evenly over the sides and the base until firmly packed (press with a heavy-based drinking glass or the back of a large metal spoon). Put the tin in the freezer while preparing the filling.

Step 3

Place cream, vanilla seeds and bean in a medium heavy-based pan. Stir over low heat until mixture just comes to the boil. Remove the vanilla bean and seeds. Finely chop chocolate and add to mixture. Stir over low heat until chocolate is melted and mixture is smooth. Set aside for 5 minutes.

Step 4

Stir in eggs and liqueur, mix well. Pour mixture into prepared crumb crust. Bake for 18-20 minutes. Remove from oven, stand on a wire rack to cool. Dust with icing sugar.