Say ‘happy Father’s Day’ with Whisky Fudge Tart.

Whisky Fudge Tart

Serves 10, Prep and Cook: 1 hour,15 mins

250g packet Choc Ripple biscuits

75g unsalted butter, melted Cocoa powder and vanilla ice-cream, to serve

FILLING

200g dark cooking chocolate, chopped

125g unsalted butter, chopped

¹⁄³ cup Scotch whisky

1 cup caster sugar

3 eggs

²⁄³ cup plain flour

2 tblsps Dutch processed

cocoa powder (see Tip)

WHISKY FUDGE SAUCE

200g dark cooking

chocolate, chopped

¾ cup pure cream

1 tblsp whisky

1 Grease a 25cm x 3cm deep, loose-base flan tin.

2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base and up side of prepared tin. Place on an oven tray. Refrigerate while preparing filling.

3 To make filling, combine chocolate, butter and whisky in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Mixture will look slightly grainy at this stage. Remove bowl from pan. Whisk in sugar. Cool for 15 minutes.

4 Whisk in eggs, one at a time. Add combined sifted flour and cocoa. Whisk until combined. Pour into biscuit case.

5 Cook in a moderately slow oven (160C) for about 30 minutes, or until a crust forms on top and mixture is just set in centre when lightly touched. Remove. Cool in tin.

6 To make whisky fudge sauce, place chocolate and cream in a small saucepan. Stir over a low heat until melted and smooth. Stir in whisky.

7 Remove tart from tin. Place on a serving plate. Dust with sifted cocoa. Serve with ice-cream and warm sauce.