chocolate irish cream tart Recipe

Preheat the oven to 160C/325F/Gas 3.

Process the butter, both sugars, flour, corn flour, 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 spring form tin. Bake for 20 minutes, until golden brown. Remove from the oven and leave to cool.

Reduce the oven temperature to 150C/300F/Gas 2.

For the filling, bring the double cream to the boil in a saucepan, then remove from the heat and add the Irish cream and espresso powder. 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 35-40 minutes, until just set but still slightly wobbly at the centre. Remove from the oven and leave to cool completely.

To make the topping, soften the leaf gelatin (or dissolve the powdered gelatin, 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 gelatin and Irish cream. Spread an even layer over the chocolate filling and leave to set. Garnish with chocolate chips and cocoa powder.