Triple Chocolate Baileys Tart

Get your chocolate, coffee and boozy fix all at once with this showstopping and yummilicious tart! Comprising a chocolately tart shell, a Baileys-infused and chocolate-chip stuffed vanilla custard centre and a Baileys-infused chocolate ganache, this recipe makes an indulgent dessert and impressive centrepiece!

Perfect when paired with Baby Stout (recipe at bottom) – a delicious shot of Baileys Irish Cream and Patron XO Cafe.

What you’ll need :

Makes one 22cm tart or two 11.5cm tarts

For Chocolate Tart Shell

• 60g cold unsalted butter (cubed)
• 100g pastry flour
• 1 tbsp cocoa powder
• 1/4 tsp sugar
• 1/8 teaspoon salt
• 50g ice cold water
• Egg wash

For Vanilla-Baileys & Chocolate Chip Custard

• 1/2 cup milk
• 1/8 cup cream
• 2 egg yolks
• 1 tbsp sugar
• pinch of salt
• 1tbsp all purpose flour
• 1 strip lemon peel
• 1 small cinnamon stick
• 1/2 teaspoon vanilla extract
• 2 tbsps Baileys Irish Cream
• 2 tbsps chocolate chips

For Baileys Chocolate Ganache Filling

• 80 ml heavy whipping cream
• 100g semi-sweet chocolate
• 2 tbsps Baileys Irish Cream

How to make it:

Chocolate Tart Shell

1. Combine butter and flour in a plastic bag. Place in freezer overnight.
2. Using a food processor, pulse butter and flour mixture, sugar and salt until the mixture resembles coarse breadcrumbs. Add water and mix until a smooth paste is formed.
3. Place dough on a floured surface and knead lightly. Knead dough to rest in the refrigerator overnight.
4. Roll out dough to a thickness of 5mm on a floured surface, then place dough over the tart tin. Gently press dough into the tin, along the sides and bottom. Roll the rolling pin over the top to remove excess dough, then prick dough with a fork, then rest in freezer for at least 5 minutes.

Vanilla-Baileys & Chocolate Chip Custard

1. Preheat oven to 180 deg C/ 350 deg F
2. In a large bowl, whisk milk, cream, egg yolks. sugar and salt. Carefully whisk in flour to prevent lumps. When the batter is smooth, add the lemon peel, vanilla and cinnamon stick.
3. Transfer the batter to a saucepan and whisk constantly over low heat, until the mixture resembles thick custard and coats the back of a spoon.
4. Allow to cool, then gently spoon off the milk skin from the top. Remove the lemon peel and cinnamon stick.
5. Stir in Baileys and chocolate chips and mix well

Bake The Tart

1. Brush top and edges of tart shell with egg wash.
2. Pour Vanilla-Baileys & Chocolate Chip Filling into frozen chocolate tart shell, and bake for 15-20 minutes until custard is set.
3. Remove from heat and leave to cool on a wire rack.

Chocolate Ganache

1. As the tart cools, make the chocolate ganache.
2. Break chocolate into small pieces and place in a medium sized bowl.
3. Heat cream to a simmer (before it boils) and pour the hot cream over the chocolate. Add Baileys and whisk vigorously until you get a smooth consistent, creamy mixture.
4. Leave to cool completely, before spreading or piping over the tart.

Final Touches

1. Place in the refrigerator to set.
2. Garnish tart with your preferred decorations.
3. Best paired with a shot of Baby Stout!

Baby Stout Recipe

Pour 20 ml Patron XO Cafe into a shot glass and top with 40ml Baileys Irish Cream, layering the shot so it resembles a miniature glass of stout. Cheers!