Cremeux:

• 350g Cream
• 6 Yolks
• 60g Caster
• 115g Siocled Liqueur

Base:

• 100g Chopped Dates
• 100g Digestive Biscuits
• 60g Melted Butter

Finish:

• Chopped Walnuts
• Chocolate Disc
• Gold Shimmer Powder

Step 1 - Make tart case like Môn Blanc

Step 2 – Prepare the Irish Cream Siocled Cremeux

1. Whisk egg yolks and sugar together.
2. Boil whipping cream gently.
3. Pour over the yolks and sugar whilst continuously whisking to avoid cooking.
4. Place mixture in a thermomix and cook to 85 degrees Celsius.
5. Once the custard is thick, add the chocolate and blend thoroughly.
6. Finally, add the Irish Cream.
7. Add Halen Môn to taste.
8. Chill.

Step 3 – Chop Dry Dates

Step 4 – Assemble

1. Paint the tart shell in chocolate to avoid the pastry becoming soggy.
2. Lay the chopped dates inside the tart case.
3. Pour the Siocled Cremeux on top of the dates and allow to set in the fridge.
4. Roast walnuts in the oven until golden brown.
5. Arrange the walnuts on top of the tart in a spiral.
6. Place a disc the size of the tart on top of the walnuts and use a heat gun to melt it, forming the shape of the nuts.
7. Allow the chocolate to set before brushing in gold dust.