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Irish coffee tart
Serves 8-10
Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Ingredients
125g/4½ unsalted butter, diced25g/1oz golden brown sugar50g/2oz sugar125g/4½oz plain white flour1½ tbsp cornflourpinch of salt175g/6oz hazelnuts, toasted and roughly choppedbutter, for greasinglightly whipped cream, to serveFor the filling300ml/½ pint double cream100ml/3½fl oz single cream100ml/3½fl oz Irish whiskey2 tbsp coffee essence or very strong coffee300g/10oz dark chocolate, finely chopped100g/4oz milk chocolate, finely chopped2 eggs, beatenFor the topping½ gelatine leaf or 1 tsp powdered gelatine250ml/9fl oz whipping cream140g/5oz icing sugar4 tbsp Baileys Irish CreamFor the chocolate sauce150ml/5fl oz milk50ml/2fl oz whipping cream250g/9oz dark chocolate, finely chopped or grated
Method
1. Preheat the oven to 160C/325F/Gas 3.2. Process the butter, both sugars, flour, cornflour, salt and half the hazelnuts to a crumbly texture in a food processor. Pat an even layer into the base of a greased 23cm/9in springform tin. Bake for 20 minutes, until golden brown. Remove from the oven and leave to cool.3. Reduce the oven temperature to 150C/300F/Gas 2.4. For the filling, bring the double and single creams to the boil in a saucepan, then remove from the heat and add the whiskey and coffee essence or coffee. Cool slightly before stirring in both the chopped chocolates. Stir and, when the chocolates have melted, stir in the eggs. Pour the filling over the base and bake on the centre shelf of the oven for about 20 minutes, until just set but still slightly wobbly at the centre. Remove from the oven and leave to cool completely.5. To make the topping, soften the leaf gelatine (or dissolve the powdered gelatine, if using) in two tablespoons of water for a few minutes, then heat gently to dissolve. Set aside to cool slightly. Whip the cream until it forms soft peaks and sift in the icing sugar. Mix in the gelatine and Baileys Irish cream. Spread an even layer over the chocolate filling and leave to set.6. To make the chocolate sauce, bring the milk and cream to the boil. Remove from the heat and leave to cool slightly. Add the chocolate and then stir until well mixed and all the chocolate has melted.7. Serve the tart in slices, with some chocolate sauce drizzle over and around, lightly whipped cream on the side and the remaining hazelnuts scattered over.
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