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Bailey’s Chocolate Swirl Tart
Ingredients
For a 12 x 8" baking tin (15 squares):- 2 tbsp Bailey's
- 600g cream cheese
- 300ml double cream, whipped
- 100g dark chocolate + extra shavings to decorate.
- 75g icing sugar
- 1 banana, chopped into 15 slices.
- 250g plain flour, sifted
- 100g cold butter, diced
- 2 tsp sugar
- Some ice cold water
- 375g sweet shortcrust pastry
Instructions
If you're using premade pastry, go straight to step 3.- Mix the flour and sugar into a large mixing bowl. Rub in the butter to a breadcrumb mixture.
- Gradually add a tablespoon of water at a time to knead the mixture into a dough.Wrap and chill for 30 minutes.
- Roll out the pastry into a large rectangle to line the bottom of your tin, including the sides. Prick and freeze until hard (about half an hour).
- Bake at 180 degrees C for 15 minutes until just brown.
- Meanwhile, whisk the cream cheese with the sugar and Bailey's in a large bowl. Fold in the whipped cream.
- Gently melt the chocolate and swirl into the mixture. Take care not to overdo it, so that you can retain the swirls.
- Pour the mixture over the pastry, and arrange the banana slices evenly on top. Scatter over extra chocolate shavings and chill for at least 4 hours.
- Remove from the fridge about half an hour before cutting into 15 squares.
More Desserts Recipes