Baileys Chocolate Tart
The ultimate chocolate tart made with Baileys Irish cream whisky. This triple chocolate tart has an easy chocolate shortcrust pastry shell, decadent dark chocolate Bailey's filling and white chocolate Baileys top. Adorned with Bailey's whipped cream and gold flakes for an elegant finishing touch.
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).
Notes
If making this recipe with the chocolate shortcrust pastry recipe suggested, follow the instructions for blind baking the crust (30 minutes at 350°F with pastry lined and weighted, followed by 5 minutes without lining and weights) then lower the oven to 325°F for baking with the filling in this recipe.
Nutrition
Calories: 273kcalCarbohydrates: 24.8gProtein: 3.4gFat: 16.6gSaturated Fat: 10.3gCholesterol: 43mgSodium: 111mgPotassium: 103mgFiber: 0.8gSugar: 15.2gCalcium: 46mgIron: 1mg
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