Dark chocolate tart topped with Baileys Original Cream.
MAKE IT IN:
20 min preparation time 15 min cooking time
SHARE WITH FRIENDS:
250gm chocolate biscuits
80gm butter, melted
180gm dark chocolate, roughly chopped
25gm butter, softened
Pinch of salt
¾ cup cream
30ml Baileys Liquor
120ml Baileys Cream
Cocoa powder for dusting
Mix It Up
Preheat oven to 180C.
Process biscuits in a food processor until a fine crumb. Add the melted butter and blend well.
Press into a rectangle tart tin (36cm x 12cm) with a removable base. Place on a baking tray and bake for 10 minutes. Cool in tin for 30 minutes before filling.
To make the ganache place the chocolate in a heat proof bowl. Place cream in a small saucepan and bring to a boil then pour over the chocolate. Let stand for one minute, then stir until chocolate has melted and mix is smooth and glossy. Add the liquor and combine.
Pour warm ganache into prepared tart case and refrigerate for one and a half hours or until set.
To serve, cut tart into 8 pieces. Place a dollop of the cream on each piece and dust with the cocoa powder.
For an indulgent treat, add a scoop of Baileys Original Ice Cream to serve.