Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
22
High
Nutrition per serving
Calories638.8 kcal (32%)
Total Fat47.1 g (67%)
Carbs43.7 g (17%)
Sugars25.8 g (29%)
Protein4.5 g (9%)
Sodium195.7 mg (10%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Biscuit shell:
Bailey Chocolate Filling:
Topping:
Instructions
For the biscuit base:
Step 1
Blitz your biscuits in a food processor, or bash them up to a very fine crumb in a bowl.
Step 2
Add in the cocoa powder, and mix.
Step 3
Add in the melted butter, and mix to a wet sand texture!
Step 4
Press into the bottom and sides of a 23cm loose bottomed tart tin for best results!
For the filling:
Step 5
Chop your chocolate up finely, and cube your butter to as small as you can. Add to a large bowl.
Step 6
Add your Double Cream and Baileys to a pan, and heat till just before boiling point.
Step 7
Pour the mixture over the Chocolate/Baileys and whisk/stir till smooth. If there are any lumps that haven't quite melted, whack the mixture in the microwave for 10 seconds at a time till melted fully!
Step 8
Once melted - pour the mixture into the tart tin. Sometimes I find this easier to do in the fridge, to save me having to carry the full shell of runny liquid.
Step 9
Leave the tart to set in the fridge till solid - it will take at least 3 hours!
For the topping:
Step 10
Whip together your Double Cream, Baileys and Icing Sugar until pipeable - pipe with your favourite piping tip onto the tart case.
Step 11
Decorate by grating some chocolate over the top
