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Privacy NoticeIt’s soon going to be Christmas, a time of indulgence and some seriously delicious food. Everyone’s gearing up to host family and friends and so a little recipe inspiration will always come in handy, especially if you’re entertaining someone who is coeliac or gluten-free. A lot of festive food is on ‘Santa’s naughty list’ for those with food intolerances or sensitivities but it doesn’t have to be that way. Check out this brilliant gluten-free recipe from Gluten Free Christmas by Becky Excell. It’s a delicious Irish Cream Tart that requires no baking and is rich and tasty. It works perfectly with a dollop of cream on top to serve. You could even try it with a Bailey’s if you’re feeling really indulgent. Irish cream no-bake tart
This delicious Irish Cream Tart is gluten-free and works perfectly with a Baileys
(Image: Hannah Rose Hughes)
Serves 8, Takes 20 minutes + 3 hours chilling Ingredients FOR THE BASE 350g gluten-free digestive biscuits 2 tbsp unsweetened cocoa powder 165g butter, melted For the filling 150g milk chocolate 150g dark chocolate 40g butter 270ml double cream 130ml Irish cream (I use Baileys) TO FINISH 50g white chocolate, melted 25g milk chocolate, grated 8 gluten-free Irish cream truffles (I use Baileys Chocolate Truffles) Method 1. In a food processor, blitz the biscuits into a crumb-like texture – not a fine dust. If you don’t have a food processor, pop the biscuits into a zip-lock bag and bash them with a rolling pin. Add the cocoa powder to the biscuits and blitz or mix in once more until the biscuits are a dark chocolate colour. Add to a mixing bowl and pour in the melted butter. Mix until well combined. 2. Spoon the mixture into a 23cm loose-bottomed fluted tart tin. Compact the mixture into the base and up the sides of the tin using the back of a spoon. Next, press the base of a small jar or measuring cup over the base and sides to tightly compact, ensuring the sides are a consistent thickness. It should look similar to a chocolate pastry case. Chill in the fridge for at least 30 minutes. 3. To prepare the filling, slice the milk and dark chocolate finely with a sharp knife – this helps it melt more quickly when you pour the cream onto it. Place in a heatproof bowl with the butter. 4. In a saucepan, heat the cream and Irish cream – do this gently until the cream is just about to reach boiling point (stir a little so it doesn’t stick to the bottom as it heats up), then pour the mixture on top of the chopped chocolate and butter. Leave for about 5 minutes without stirring, then mix it all together so that it is combined, smooth and fully melted. 5. Remove the tart tin from the fridge. Pour in the filling mixture and spread evenly with a spatula or palette knife. Chill in the fridge for a few hours, or even overnight, to allow the filling to fully set. 6. Finish with a drizzle of melted white chocolate and top with a little grated milk chocolate and truffles.
Gluten Free Christmas by Becky Excell (Quadrille, £22) Photography: Hannah Rose Hughes Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFoodChristmas
