180 grams butter
240 grams plain flour
3 tablespoons water
1 tablespoon sugar
1 ½ cups white chocolate
1 ½ cups milk chocolate
1 ½ cups cream
2 shots (60ml) bailey’s Irish cream
2 shots (60ml) Kahlua liqueur
Turn the oven on to 180 C
To make the base in a mixing bowl (or the food processor or Thermomix) rub the butter into the flour and sugar, then mix in water. Grease and flour a tart, flan or cake tin about 20 cm in diameter. Roll the pastry out (approximately 4 ml thick) to line the tin and leave to rest for at least 30 minutes.
Blind bake the tart base for about 20 minutes until cooked and golden, leave to cool.
To make the two fillings, in two bowls over simmering water melt the two different chocolates with half the cream in each. When melted pour the baileys into the white chocolate and the Kahlua in the milk chocolate and mix well. Pour both chocolate mixes into the base and refrigerate until set this will take about 2 hours.
pastry: blend flour butter and sugar 20 seconds/ speed 7 add water bend 10 secons/speed 7
Filling. Melt choc and cream speed 1/ 3minutes/60 C add baileys or Kahlua and mix 10 seconds speed 3