Chocolate tart with Baileys ice cream
Some puddings are worth spending time making. This classic rich chocolate tart with homemade boozy Baileys ice-cream makes a special dinner party dessert or a lovely pudding for a family gathering
Crunchy nut and milk chocolate tart
Serves 12
Easy
Prep:
plus chilling
This rich indulgent tart uses a clever cheat for a crunchy, nutty crust
Skip to ingredients
- 4 tbsp dark roast peanut butter
- 3 tbsp salted caramel spread
- 100ml double cream
- 200g milk chocolate (about 45% cocoa solids)chopped
TART BASE
- 75g milk chocolate (about 45% cocoa solids)
- 75g dark chocolate (about 70% cocoa solids)
- 50g salted butter
- 150g crunchy nut cornflakes
- 30g roasted unsalted peanutsfinely chopped
Nutrition: per serving
- kcal345
- fat23g
- saturates12g
- carbs27g
- sugars21g
- fibre2g
- protein5g
- salt0.4g
Method
step 1
To make the base, melt the chocolates and butter together in a bowl in 10-second blasts in the microwave. Add the cornflakes and peanuts, and mix well, scrunching them up a bit as you mix – this will make it easier to form the tart shell. Double line a 23cm shallow tart tin then spoon in the mixture, pushing it up the sides with a teaspoon. Chill for 1 hr or until solid.
step 2
Spread the peanut butter over the base, then top with the caramel and spread out – don’t worry if it mixes together a bit. Chill again while you make the ganache filling.
step 3
Heat the cream in a pan until just simmering then pour over the milk chocolate in a bowl and stir until smooth. Leave to cool a little then spoon into the tart case. Chill for 2-3 hrs until solid, then serve in thin slices.
