Irish cream tart

Irish cream tart


This dessert is one of the most luxurious no-bake treats you can make.


For the base

  • 300g digestive biscuits
  • 35g cocoa powder
  • 150g unsalted butter, melted

For the filling

  • 175g dark chocolate
  • 175g milk chocolate
  • 50g unsalted butter
  • 300ml double cream
  • 150ml Irish cream liqueur (I use Baileys Original)

For the tipping

  • 125ml double cream
  • 25ml Irish cream liqueur
  • 2 tbsp icing sugar
  • Grated milk chocolate


  1. In a food processor, blitz the biscuits and cocoa powder to a fine crumb, add the melted butter and pulse a few times until well combined. Transfer to a 23cm loose-bottomed tart tin and press firmly into the base and sides.
  2. Filling In a large bowl, add the dark chocolate, milk chocolate and butter. In a small pan, add the double cream and Irish cream liqueur and heat until just before boiling point. Pour over the chocolate and butter and whisk together until smooth.
  3. Pour the filling into the biscuit crust and chill in the fridge for around 3 hours until set.
  4. Carefully remove the biscuit crust from the tin and transfer to a serving plate.
  5. In a large bowl, whip the double cream, Irish cream liqueur and icing sugar together to form soft peaks. Transfer to a piping bag with a piping nozzle fitted and pipe swirls over the tart. Grate some chocolate over the dessert before serving.
  6. This cake lasts 3+ days in the fridge.