Mary Berry Chocolate Truffle Tart (No Bake)

Make the crust

1. Line the bottom and sides of an 8-inch springform cake tin with baking paper. A little cake release will ensure the paper sticks to the pan but don't spray the paper itself after lining the tin.
2. Place the chocolate chips, cubed butter and golden syrup in a mixing bowl. Microwave for 30 second bursts until the butter and chocolate start to melt and stir until completely smooth. You can also do this over a double boiler – place the bowl over a saucepan of barely simmering water and allow the chocolate to melt slowly.
3. Break up the biscuits into small pieces using a knife or simply your hands. We want small pieces but no crumbs / dusty bits. Stir the cookies into the melted chocolate and transfer to the prepared pan. Press down firmly with the back of a spoon to create an even base and chill in the fridge until set.

Make the filling

1. Place the chocolate, cream, Baileys and golden syrup in a mixing bowl and microwave for 30 second bursts, stirring, until the chocolate melts. Set aside to cool slightly.
2. Whisk the cream with a hand or stand mixer on medium speed until soft peaks form. Reserve a few tablespoons for piping on the tart (optional!).
3. Gradually fold the whisked cream into the melted chocolate until evenly combined with no white streaks. Reserve a small amount of cream to pipe on the tart as decoration if you like.
4. Pour the truffle filling over the chilled base and use a small offset spatula to level. Chill in the refrigerator for at least two hours or overnight until set.

Decorate and serve

1. Release the tart from the springform tin and peel the paper off the sides and bottom. Pipe the cream on the tart, if using. Arrange the truffles around the edge of the tart and dust with a little icing sugar.
2. To slice, run a sharp knife under hot water, dry and press down firmly to cut the tart.