No-bake Irish Cream and White Chocolate Tart

The tangy flavour of crème fraîche helps balance the sweetness of the white chocolate, but you could use extra double cream, if you prefer. Store any leftovers in the fridge.

Hands-on time 20min, plus cooling and chilling. Cooking time about 10min. Serves 8

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)

1 Grease 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.

2 Melt 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.

3 In 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.

4 Transfer tart to a board or plate. Dust over a little cocoa powder, if using; serve.

PER SERVING 767cals, 6g protein, 60g fat (36g saturates), 50g carbs (36g total sugars), 1g fibre

GET AHEAD Prepare to end of step 3 up to 3 days ahead. Loosely cover with clingfilm once set, and chill. Complete recipe to serve.