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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!
- 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!
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