Post sponsored by: Barnabas Gold
The ultimate Baileys chocolate tart packed with Baileys Irish Cream liquor in all the layers of this elegant but easy dessert dish. Top off with a touch of gold flake for an elegant finish, perfect for a special occasion.
Ingredients
This recipe can be divided into three main layers: a Baileys Dark Chocolate Tart, a white chocolate ganache with Baileys, and Baileys cocoa whipped cream.
For Baileys and Dark Chocolate Tart Layer
- Heavy cream - in some countries this will be heavy whipping cream or double cream. You are essentially looking for a heavy full fat pourable cream that you would use for homemade whipped cream.
- Baileys Irish Cream Liquor - the star of the show throughout this tart!
- Dark or semi-sweet chocolate chips or chopped solid chocolate - I recommend using dark or semi-sweet here, but you could also use milk chocolate if that is preferred.
- Sugar - either superfine granulated or caster sugar.
- Salt
- Egg
For the Baileys and White Chocolate Ganache
This boozy white chocolate ganache is just two ingredients:
- Baileys Irish Cream Liquor - yes, that's right, more Baileys!
- White chocolate - either chips or finely chopped solid white chocolate.
For the Baileys Chocolate Whipped Cream Topping
To top it all off, a few dollops of Baileys whipped cream help to lighten the richness of the rest of the tart. You'll need:
- Heavy cream - as in the tart filling, you'll want more heavy whipping cream or double cream.
- Baileys Irish Cream Liquor - just in case there wasn't enough Baileys, add a splash more!
- Cocoa powder - I recommend using dutch-processed here.
- Powdered sugar - or confectioners sugar or icing sugar.
How to Make Chocolate Ganache Tart
This chocolate ganache tart with Baileys is far easier than you might think. Despite the multiple layers, the processes are very straightforward and the final product will be showstoppingly elegant with little effort!
You'll first want to have a tart shell ready. You can make your own - I recommend this chocolate shortcrust pastry with this tart. Blind bake as directed in the recipe before filling and following the instructions below.
You could also make this Baileys chocolate tart with Biscoff crust using this Lotus Biscoff base recipe or try an Oreo crust. Alternatively, you can use a store-bought crust - for this recipe, I recommend an 8" or 9" prepared pie shell or tart shell.
Layer 1: Dark Chocolate Tart Filling with Baileys
The first layer is a decadent dark chocolate filling with a dose of Baileys cream.
Begin by mixing together the cream and Baileys in a small saucepan until this is simmering. Some quick tips:
- Ensure the mixture is well heated by simmering for about 2 minutes.
- Take care to avoid boiling and stir occasionally so that a skin doesn't develop on the surface.
After simmering the creams, remove from the heat and add the chocolate, sugar and salt, stirring until the chocolate has melted and the mixture is smooth. Then add a lightly beaten egg and stir again until smooth. The egg will immediately thicken the mixture and it will become almost gelatinous in texture. Pour this into the prepared pie shell and bake for about 10-15 minutes until the chocolate layer is set.
Remove from the oven and let cool.
Layer 2: Baileys White Chocolate Ganache
White chocolate ganache can be difficult to make as white chocolate has significantly less cocoa solid and therefore does not set firmly with the same ratios as traditional chocolate ganache. You will therefore notice the ratio of chocolate to cream (in this case Baileys) is higher to help this set more firmly.
The process is otherwise exactly the same as any ganache - heat the cream until well simmering and pour over finely chopped chocolate. Let this sit for a couple of minutes and then stir until smooth.
The Baileys white chocolate ganache will appear quite runny, but it will set up when chilled. Pour this over the chocolate tart layer and place in the refrigerator for at least 2 hours to cool and set.
Layer 3: Baileys Cocoa Whipped Cream
What's better than Baileys whipped cream? Baileys and cocoa whipped cream! This is a quick and easy upgrade to a standard whipped cream - simply add all ingredients to a mixing bowl and beat with a handheld electric beater or whisk until you've reached a stable stiff peak.
Try to avoid overbeating as this will result in a separated cream that is unpleasantly stiff (moving towards butter).
Pipe around the edge of your tart or dollop and spread over the top.
Barnabas Gold Flakes
In the interest of full transparency, I was gifted some edible Barnabas Gold Flakes recently and used them in the decoration for this tart.
To get the same glitzy finish for your Baileys Chocolate Tart I can firmly recommend these edible gold flakes - they were easy to use and came with bamboo tweezers that made handling the delicate flaked leaf much simpler than trying to use your hands or other utensils.
The gold flakes also hold up well in the refrigerator - if you've made your tart ahead, you can finish it off (decoration and all) without worry.
FAQs
This decadent chocolate tart made with Baileys Irish Cream can last for several days and is actually a great make ahead showstopper. The tart will keep for about 3 days in the refrigerator, fully assembled (including the whipped cream and gold flakes).
Absolutely! This recipe will help you make the ultimate Baileys tart with Irish cream liquor packed into every layer. An elegant dessert, sure to be a delicious centrepiece for any occasion.
Yes, this tart includes a good amount of Baileys Irish cream liquor which is an alcoholic beverage. With the exception of the whipped cream, the alcohol content should be baked out of the tart and ganache. The topping, however, is not cooked and will be boozy.
Looking for some showstopping desserts? Try one of these:
Baileys Chocolate Tart
Equipment
- hand held electric beater
- large mixing bowl
- Small saucepan
Ingredients
- 1 quantity chocolate shortcrust pastry the recipe here works well or you can use any prepared pie crust (including Oreo crust, Biscoff crust, blind baked all-butter pie crust or similar).
Ingredients for Baileys Dark Chocolate Tart Filling
- ½ cup heavy whipping cream or double cream
- ¼ cup Baileys Irish Cream
- 4 oz dark chocolate chips or chopped solid chocolate
- 1 tablespoon superfine granulated sugar or caster sugar
- ¼ teaspoon salt
- 1 egg
Ingredients for Baileys White Chocolate Ganache
- ½ cup Baileys Irish Cream
- 6 oz white chocolate chips or finely chopped solid white chocolate
Ingredients for Baileys Cocoa Whipped Cream
- ½ cup heavy whipping cream
- ½ tablespoon cocoa powder dutch processed
- ½ tablespoon powdered sugar or confectioners sugar or icing sugar
- 1 tablespoon Baileys Irish Cream
Instructions
- Begin by preheating your oven to 325°F (165C/145C Fan). (see note)
Instructions for Baileys Dark Chocolate Tart Filling
- In a small saucepan, heat the heavy cream and Baileys for about 10 minutes on a medium heat, until simmering.
- Remove from the heat and add the dark chocolate chips, sugar and salt, stirring until the chocolate is melted and mixture smooth.
- In a small bowl, lightly beat the egg before adding this to the saucepan and whisking until incorporated.
- Pour this Baileys dark chocolate tart filling in the blind baked tart shell and bake in the preheated oven for about 12 minutes until set.
- Once baked, remove from the oven and allow to cool while you prepare the white chocolate ganache layer.
Instructions for Baileys White Chocolate Ganache
- In order to make the ganache, heat the Baileys in a small saucepan until simmering. Allow this to simmer for 2 minutes.
- Next, pour the hot cream over the chopped white chocolate in a heat proof bowl and allow to sit for 2 minutes.
- After 2 minutes, stir the ganache together until the chocolate is melted and the mixture is smooth.
- Pour the Baileys white chocolate ganache over the layer of Baileys dark chocolate in the tart.
- Place in the refrigerator until chilled and the ganache is solid (at least 2 hours or overnight).
Katherine Pike
I am in the middle of making this and the white ganache says heat heavy cream and baily's but no measurment for heavy cream--ugh
Liz Mincin
Oh no!! I am so so sorry - there is no heavy cream in the ganache for this recipe - it is just Baileys (which is why there is no measurement). Apologies for the typo!