Claire’s Smooth and Silky No bake Christmas Chocolate Tart

It is Christmas so forget calorie counting, pointing, adding up syncs or any other way you look after your waist line 🙂 It is the season of complete, guilt free over indulgence, Honest!!

Like me are you the one cooking the Christmas dinner? if so you know that the cooker in under super pressure trying to get the bird cooked, the million and one vegetable accompaniments cooked and all the other loveliness you are serving your family this Christmas so today I bring you a tried, love and tested Claire’s Smooth and Silky No Bake Christmas Chocolate Tart. I tested and tried this with berries, orange and my favorite and the one we will be having on Christmas day, The tart flavored with Irish Creme liqueur, after all,  is there a home in the country without a bottle of two open over the Christmas season.

Makes: 8 servings

Preparation Time: 25 minutes

Total Time:  25 minutes

Ingredients

• 200g pack all-butter biscuits
• 100g butter
• 1 tbsp golden syrup
• 100g dark chocolate (Good quality, not cooking etc)
• 100g milk chocolate (Good quality, not cooking etc)
• 1 tsp vanilla extract
• 2 tbsp icing sugar
• 200ml whipping cream
• 2 tbsp Irish Cream Liqueur of choice and a large glass for drinking (it is Christmas after all)

PREPARATION

1. Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and pop into the fridge while you make the filling.
2. Break up the chocolate and put in a large bowl. Melt in a bowel over a pan of water on Medium, stirring halfway through. Stir in the Creme Liqueur, vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted but slightly cooled chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs but you can keep this in this for up to 2 days.
3. Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins.

Top Tip: Warm your knife in hot water before slicing for a nice smooth finish. If using other flavors such as orange zest or another flavored liqueur’s then add these at the time we added the Irish Creme Liqueur.

Serve with some crushed amaretti biscuits on whipped cream, fresh fruit or a scoop of ice cream with a drizzle of Irish Cream Liqueur. Enjoy!

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤