Irish cream paddys day tart IMG 4890

Catherine Fulvio’s Irish Cream Cake

Ballyknocken letter B

 

 Irish cream paddys day tart IMG 4890

Perfect for St Patrick’s Day!

 

Makes 1 x 23cm

This is a delicious and easy dessert for St Patrick’s Day.  It doesn’t have green colouring but it is perfect for the weekend that is in it with a great flavours of Ireland to enjoy.  It has a biscuit base but it is baked and truly scrumptious.

For the base

300g digestive biscuits

½ tsp ground ginger

150g butter, melted

For the filling

300g soft cream cheese

100g crème fraiche

50g soft dark brown sugar

3 eggs

1 shot espresso (30ml)

2 tbsp whiskey

Preheat the oven to 170°C/fan 150°C/gas 3. To make the base, brush a 23cm loose base tart tin with melted butter.   

Place the biscuits in a food processor and crush until fine crumbs form.

Transfer the biscuit crumbs to a bowl, add the ginger then pour over the melted butter and mix thoroughly until the crumbs are completely coated.

Tip them into the prepared tin and press firmly down into the base and up the sides. Set in the fridge for 20 minutes.

To make the filling, mix the cream cheese, crème fraiche, dark brown sugar, eggs, espresso and whiskey together in a large jug.

Pour the mixture into the biscuit base and smooth evenly. Place in the oven to bake for about 30 to 35 minutes or until just set.

Carefully remove from the oven and cool completely in the tin before removing from the tin. Serve with a good coffee.  

Tip: Still staying Irish – change the whiskey to 4 tbsp of Irish cream for a really delicious pie.

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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