CHOCOLATE BAILEYS TART - TIPH CHEVEAU

Much more straightforward to make than it looks, this intense Islands dark chocolate dessert will impress your sweet-toothed, chocolate-loving friends and family.
With the special kick from the Baileys, this is the perfect recipe for this festive season. 
INGREDIENTS:
(Serves 12)
175g unsalted butter, plus extra for greasing
250g pack of Lotus Biscoff biscuits (or digestive biscuits work just as well)
300ml double cream
125ml Baileys Irish cream
1/2 tsp vanilla bean paste
50g caster sugar
1 generous pinch of sea salt
Option - add cinnamon. 
METHOD:
Melt 125g of the butter in a small pan. Meanwhile, grease a 36 x 13c rectangular loose-bottomed flan tin (a 23cm round tin will also work) and line the base with non-stick baking paper.
Very finely crush the Biscoff biscuits, either in a food processor or by placing them in a resealable bag and bashing with a rolling pin. Stir them into the melted butter until combined, then press into the tin, using the back of a spoon to press into the corners and up the sides - make sure there are no gaps. Pop in the freezer for 1 hour, or until completely firm.
For the filling, place the cream, Baileys, vanilla, sugar and salt in  a saucepan, break in the chocolate, then dice and add the remaining 50g of butter. Melt over a low heat, stirring gently for 3-5 minutes, until smooth and velvety. Pour this into the biscuit base, gently shuffing the tin to level it out if needed. Leave to cool for 5 minutes.
Once cooled slightly, chill in the fridge for a couple of hours until the filling is completely set. Carefully remove from the tin and serve cold, with extra shavings of dark chocolate on top.

 


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