Irish cream tart

Recipe by:

This dessert is one of the most luxurious no-bake treats you can make.

Irish cream tart

Serves

Class="fa 12

People

Time Prep

20

Minutes

Cooking Time

Minutes

CUISINE

COURSE

Dessert

Method

  1. The Times Pulse Loose Until Press Well Biscuits Into Cocoa A Powder Processor, Food Butter The Transfer Bined Bottomed Melted A Tart The And And Sides And And Tin 23cm Fine A Crumb, Add In To Few To Blitz A Base Firmly

  2. A Smooth In The The Liqueur Bowl, Filling And And Just Butter Heat Together Chocolate Cream Until Double Dark Before Irish Chocolate, Over Whisk Point Boiling And Milk And Large The Until Add Cream Pan, Add A Small Pour In Butter Chocolate And

  3. The For Around Hours Until Filling Into The And Fridge Pour Biscuit In Crust 3 Chill The Set

  4. The And Plate Remove Crust Biscuit To A Transfer The Tin From Serving Carefully

  5. With Bowl, A Tart Piping Chocolate Some Serving Nozzle And And Together The Irish Cream A Sugar Large To The Double Fitted Piping Peaks Cream, In Soft The Dessert To Over Form Transfer Pipe Grate Liqueur Before Whip Swirls Bag A Icing Over

  6. The In This Days Lasts Cake 3+ Fridge

Ingredients

  • Base The for

  • 300g Biscuits Digestive

  • Powder 35g Cocoa

  • 150g Unsalted Butter, Melted

  • The for Filling:

  • Dark Chocolate 175g

  • 175g Chocolate Milk

  • Butter 50g Unsalted

  • 300ml Double Cream

  • Cream Irish (i 150ml Use Baileys Liqueur Original)

  • Tipping: For The

  • Cream 125ml Double

  • Irish 25ml Liqueur Cream

  • Sugar Tbsp 2 Icing

  • Chocolate Milk Grated

Method

  1. The A Blitz Into To Butter Well A And Tart Pulse Melted Powder Press Few Base Add Until Sides A And Food And Fine And The Processor, Firmly Bined Transfer Cocoa 23cm Tin Biscuits A Crumb, In Loose Times To Bottomed The

  2. A Add Heat Large Chocolate, Dark And Chocolate And Chocolate Together Cream Add Irish The Bowl, In And Point Pour Before Milk Over The And Butter Whisk Liqueur Just Until Until Smooth In Boiling Small Pan, Butter Filling The Double Cream And A

  3. Filling The Pour Hours Fridge Biscuit Crust For The Chill 3 And Into Set Until The In Around

  4. The Biscuit Crust To Tin And Plate Serving Remove Carefully From The A Transfer

  5. Over And Form Bowl, Cream Grate And Soft Together Before Double Over Large Nozzle The Fitted Liqueur Peaks Tart To Piping With A Icing Swirls Some Irish To Transfer Pipe Sugar Serving The A Whip The Bag Cream, Piping Dessert A In Chocolate

  6. 3+ Cake Fridge Lasts Days The This In