Jane Dunn’s no bake Irish cream tart
This dessert is one of the most luxurious no-bake treats you can make. A decadent but seriously simple pudding combining a buttery biscuit base with milk and dark chocolate and Irish cream liqueur, it's ideal for the Christmas season or any New Year’s Eve party!
For the base:
300g digestive biscuits
35g cocoa powder
150g unsalted butter, melted
For the filling:
175g dark chocolate
175g milk chocolate
50g unsalted butter
300ml double cream
150ml Irish cream liqueur (she uses Baileys original)
For the topping:
125ml double cream
25 ml Irish cream liqueur
2 tsp icing sugar
Grated milk chocolate
1. In a food processor, blitz the biscuits and cocoa powder to a fine crumb, add the melted butter and pulse a few times until well combined. Transfer to a 23cm loose- bottomed tart tin with a lightly oiled base and press firmly into the base and sides.
1. In a large bowl, add the dark chocolate, milk chocolate and butter. In a small pan, add the double cream and Irish cream liqueur and heat until just before boiling point. Pour over the chocolate and butter and whisk together until smooth.
2. Pour the filling into the biscuit crust and chill in the fridge for around 3 hours until set.
1. Carefully remove the biscuit crust from the tin and transfer to a serving plate.
2. In a large bowl, whip the double cream, Irish cream liqueur and icing sugar together to form soft peaks. Transfer to a piping bag with a piping nozzle fitted and pipe swirls over the tart.
3. Grate some chocolate over the dessert before serving.