Baileys Chocolate Tart!

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A Rich and Luxurious Baileys Chocolate Tart with a Chocolate Biscuit Shell, Rich Baileys Chocolate Ganache Filling, and Baileys Whipped Cream on top!

It’s the most wonderful timeee of the yearrrrr. And I am completely and utterly full to the brim of Chocolate and Baileys. So, why not make that even better, by adding in a Baileys Chocolate Tart?! OH HELLO! 

Yeah so it’s a week till Christmas now… ONE WEEK. And I still think there will be people out there who haven’t quite worked out what they are baking for the big day. One thing I can honestly appreciate is when you know you have oodles of cooking to do… do you really want to bake something?!

I often do, but I often also make a no-bake dessert as well. These tend to be easier, you don’t need the oven on, and you can make them a few days ahead with no issues. I love a no-bake dessert as we all know, so this one takes the biscuit!

I decided to make this tart a really luxurious and delightful dessert by making it as indulgent as I could, without taking it too far. I wanted a simple biscuit base as my other tarts have, such as my Billionaires Tart, S’mores Tart, and Biscoff Tart

I just adore a biscuit base, as it’s the same as a cheesecake base, but works so well when making a no-bake tart! I decided to make it chocolatey by adding in cocoa powder, and I just adore it! You can easily make it non-chocolate by taking out the cocoa powder however.

For the filling, I wanted it to be extremely luxurious and indulgent and rich. It’s designed to be a showstopper of a dessert, and this seemed the only way! I followed a similar idea to my Billionaires Tart, but obviously adapted it to be Baileys themed, and without the caramel! 

The filling does seem very runny when you make it, and you’ll probably wonder whether it will actually set – but it does, and it’s worth the worry. Oh my actual days, it tasted so much better than I thought it would – I made it several more times. 

I used the original baileys, but you can easily use a flavoured or themed one if you prefer – but I just love the OG. The chocolate one would obviously work well too – but I do think the original is better for the whipped cream on top! 

For the cream on top, it will be slightly softer than your regular whipped cream, but it still does pipe well – I think it looks good, and it tasted INSANE. Top that with some grated flakes of chocolate, and you are set! It doesn’t need too much more, and this tart will serve plenty as it’s so rich. 

I hope you all love this delicious indulgent Baileys Chocolate Tart as much as I did – enjoy!! 

Baileys Chocolate Tart!

A Rich and Luxurious Baileys Chocolate Tart with a Chocolate Biscuit Shell, Rich Baileys Chocolate Ganache Filling, and Baileys Whipped Cream on top!
5 from 5 votes
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Category: Dessert
Type: Tarts
Keyword: Baileys, Chocolate, Christmas
Prep Time: 20 minutes
Cook Time: 20 minutes
Setting Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Shell

  • 300 g Digestives
  • 35 g Cocoa Powder
  • 150 g Unsalted Butter (melted)

Baileys Chocolate Filling

  • 175 g Dark Chocolate
  • 175 g Milk Chocolate
  • 300 ml Double Cream
  • 150 ml Baileys
  • 50 g Unsalted Butter


  • 125 ml Double Cream
  • 25 ml Baileys
  • 2 tbsp Icing Sugar
  • Grated Chocolate


For the Biscuit Base

  • Blitz your biscuits in a food processor, or bash them up to a very fine crumb in a bowl.
  • Add in the cocoa powder, and mix.
  • Add in the melted butter, and mix to a wet sand texture!
  • Press into the bottom and sides of a 23cm loose bottomed tart tin for best results!

For the filling

  • Chop your chocolate up finely, and cube your butter to as small as you can. Add to a large bowl.
  • Add your Double Cream and Baileys to a pan, and heat till just before boiling point.
  • Pour the mixture over the Chocolate/Baileys and whisk/stir till smooth. If there are any lumps that haven't quite melted, whack the mixture in the microwave for 10 seconds at a time till melted fully!
  • Once melted - pour the mixture into the tart tin. Sometimes I find this easier to do in the fridge, to save me having to carry the full shell of runny liquid.
  • Leave the tart to set in the fridge till solid - it will take at least 3 hours!

For the Decoration

  • Whip together your Double Cream, Baileys and Icing Sugar until pipeable - pipe with your favourite piping tip onto the tart case.
  • Decorate by grating some chocolate over the top, and enjoy!


  • I recommend using this tart tin for best results!
  • As mentioned in the post, I used original Baileys but any will work!
  • I really do recommend using half milk/dark for the tart for the best results. 
  • You can use all dark, but if you want to use all milk chocolate you need to use 100ml baileys, and 200ml double cream. 
  • The cocoa powder in the base is optional!
  • This will last for 3 days once made!
Nutrition Facts
Baileys Chocolate Tart!
Amount Per Serving
Calories 568 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g156%
Cholesterol 85mg28%
Sodium 140mg6%
Potassium 254mg7%
Carbohydrates 42g14%
Fiber 4g17%
Sugar 23g26%
Protein 5g10%
Vitamin A 943IU19%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 3mg17%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Ryan
    September 5, 2020 at 1:22 pm

    5 stars
    This looks great – I was going to make this for my mum who loves Bailey’s but I couldn’t find the 23cm fluted tin anywhere – would a 25cm be okay or do I need to up the ingredients?

    Your recipes never fail to impress when I bake for people – thank you!

    • Jane's Patisserie
      September 5, 2020 at 7:57 pm

      Hey! So it depends on the depth of the tin – it may make the base a bit too thin for the biscuit, or it might be okay. Maybe have some spare ingredients on standby just incase? x

  • Asma
    August 15, 2020 at 1:51 pm

    Hi Jane,

    Can I make this cake without using alcohol. If so what can I substitute it with? Will it alter the amounts of other ingredients if I didn’t use it?

    • Jane's Patisserie
      August 15, 2020 at 8:16 pm

      Have a look at my salted caramel Easter Tart for that topping xx

  • Amanda Hardy
    August 14, 2020 at 10:12 am

    Hi Jayne hope you are well.. just made the baileys tart unfortunately when I did the cream topping it looked like very badly made scrabbled egg 🤭 so I’ve just topped it with pipped cream . Not tasted the tart yet but sooo looking forward to it. ❤

    • Jane's Patisserie
      August 14, 2020 at 10:23 am

      That just means it’s over whipped, sometimes it can be saved by stiring in some liquid cream! And I hope you love it! Jane*

  • Hanna
    July 19, 2020 at 12:43 pm

    This looks absolute wonderful! Where we live there is no double cream, whipping cream with 35% fat is the highest we can get. Would you advise to use gelatin in the mixture, and if so, how much? Will 1 tablespoon be okay? Looking forward to hear from you!

    • Jane's Patisserie
      July 19, 2020 at 4:10 pm

      This is similar to a ganache so it should still be okay, maybe 50g more chocolate but it shouldn’t need gelatine! x

    • Hanna
      July 24, 2020 at 1:36 pm

      5 stars
      Thanks Jane for letting me know about the extra chocolate. I made it today and it is just amazing! I did put 1 tsp gelatine in the cream on top and it worked well. Thanks for the wonderful recipe!

  • Erica
    May 25, 2020 at 1:17 pm

    5 stars
    Hi, I just made this for my Moms Birthday whose request was “chocolate and booze”! 🙂 The only changed I made were no whipped cream on top as I thought the tart itself was rich enough so instead topped with oranges; and used flavored orange truffle baileys in it instead of the original. I made it the night before so it had plenty of time to set. Fantastic recipe – thank you for sharing!

    • Jane's Patisserie
      May 25, 2020 at 1:20 pm

      Ahh yay! That sounds delicious.

    • Jenny Wong
      June 17, 2020 at 8:49 pm

      Could you make individual ones in a loose based mini sandwich tin without the biscuit crumb up the sides but just at the bottom? A bit like a mini cheesecake?

    • Jane's Patisserie
      June 18, 2020 at 7:32 pm

      Hiya – you can, but this does set differently and will be harder to get out of that kind of tin (as the filling isn’t incased!)

  • Meg
    December 27, 2019 at 8:25 pm

    5 stars
    Made this for Xmas day! Delicious. There are a few bits left can it be frozen? Thanks!

  • Ryan Gianos
    December 22, 2019 at 9:13 pm

    5 stars
    Incredible looking tart. Bailey’s lovers delight! Thanks so much for posting. When I get some time, I may attempt this one. Awesome recipe, thanks for posting and Happy Holidays. 🙂

  • Kelly
    December 18, 2019 at 9:41 am

    This looks amazing! Thank you x

  • Colleen Reader
    December 18, 2019 at 8:05 am

    Jane this looks amazing. I have some Baileys in my cupboard at home, so I think I will give this one a whirl 🙂

    • Jane's Patisserie
      December 18, 2019 at 9:11 am

      Ahh thank you! I hope you love it if you do try it!

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