The tangy flavour of crème fraîche helps balance the sweetness from the white chocolate, but you could use extra double cream, if you prefer. Store any leftovers in the fridge.
This Irish cream liqueur flavoured tart doesn't require any baking and can be made up to three days ahead, making it the perfect easy dessert to serve on Christmas Day.
This recipe requires cooling and chilling.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
767
Ingredients
For the base
150g
butter, melted, plus extra to grease
350g
chocolate sandwich biscuits, we used Oreos
For the filling
250g
white chocolate, chopped
300ml
double cream
100g
crème fraîche
3Tbsp.
Irish cream liqueur
Cocoa powder, to dust (optional)
Directions
Step 1Grease a 23cm round, 3.5cm deep fluted tart tin (see GH Tip) with a little butter. Whizz biscuits in a food processor until finely crushed (or bash in a food bag with a rolling pin). Add melted butter and pulse/mix until combined. Line base and sides of tin with biscuit mixture, making sure it comes at least 3cm up the side of the tin. Press firmly in place with the back of a spoon. Chill while you make the filling.
Step 2Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and set aside to cool for 10min.
Step 3In a large bowl, using a handheld electric whisk, beat cream, crème fraîche and liqueur until mixture holds soft peaks. Fold through the cooled white chocolate. Scrape into the chilled biscuit base and chill for at least 4hr, until set.
Step 4To serve, transfer tart to a board or serving plate. Dust over a little cocoa powder, if using, and serve.
Get ahead:
Prepare to end of step 3 up to 3 days ahead. Cover with clingfilm once set and keep chilled. Complete recipe to serve.
GH Tip:
If you don’t have a fluted tart tin, use a 23cm round springform tin instead.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
