Irish cream tart

Method

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 and press firmly into the base and sides.

2. Filling 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.

3. Pour the filling into the biscuit crust and chill in the fridge for around 3 hours until set.

4. Carefully remove the biscuit crust from the tin and transfer to a serving plate.

5. 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. Grate some chocolate over the dessert before serving.

6. This cake lasts 3+ days in the fridge.