December 18, 2019
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!
Baileys chocolate tart
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 until just before boiling point.
- Pour the mixture over the chocolate/Baileys and whisk/stir until smooth. If there are any lumps that haven't quite melted, whack the mixture in the microwave for 10 seconds at a time until 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 until 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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This is my favourite recipe. It has such wow factor. Just a quick question, what percentage dark chocolate do you use? I use 70% and it definitely needs the sweet baileys cream to cut through it. Rich but divine.
Thank you so much! I always use dar chocolate with at least 70% cocoa for the bake to work. Hope this helps! x
Hi Jane and thanks! Very rich tart so I’ve just completed b4 l start my diet!! Bought recommended tart pan, it’s only 3cm high and was worried the filling would spill over but it doesn’t!! The topping cream is absolutely delicious, so as I’m not a piper, l spread it all over the tart. I used 3 mini bottles for the filling, all different flavours! A great recipe to use up your baileys 😋
Hi, could I use the white chocolate baileys for this recipe? I’m looking to make it tomorrow but don’t have original baileys.
Thanks so much!
Hiya! Absolutely, this should be fine! Hope this helps x
My cream was only 33% fat (compared to maybe 48% in “double cream”), and I got a tip about adding more butter to make up for that, so I eyeballed an extra 25g butter to the filling. Otherwise I followed the recipe as is.
This tart came out perfect and sublime! The filling set wonderfully to a creamy, soft consistency, and it tastes like a fancy restaurant dessert. Really, it’s amazing, and I would be delighted if this were served in a restaurant. The crust, filling, and whipped cream all come together perfectly in each bite.
I put a bit of extra filling I had into a small glass bowl so I had a way to check later that the filling was set, without disturbing my tart, since I was unsure.
If you enjoy a rich, decadent, chocolatey indulgence, then I definitely recommend giving this a try! Quite easy to make!
Honestly the best dessert I have ever made and super easy to execute. Only tweak I made was I reduced the amount of butter in the base – the 50:50 ratio was too slushy and lost shape. It worked much better with 100g butter instead
Hiya! What biscuits did you use? Different biscuits can differ the amount needed as not all need a 1:1 ratio! Hope this helps! x
I just made this and my family asked if I purchased from a shop- I take that as a success!!
Once made, does this need to be kept in the fridge or at room temperature?
Hiya! This needs to be kept in the fridge once made. Hope this helps! x
How deep is the tin for the 23cm tart please?
I already have one that’s 1″ deep.
Website link to the tin jane uses says its 2″ deep but doesn’t look it in the photo. Don’t want to order one if mine will be OK.
Hiya! The tart tin linked is 1.38″ deep – I would recommend using the tin linked to ensure the tart fits! Hope this helps! x
I would love to make many of these recipes in Germany, but I’m just unsure about the best equivalent to your “double cream”. I usually buy a common heavy/whipping cream here called Schlagsahne, which is 30% fat. I’ve also found some that is 35% fat, but nothing higher. Do you think that could work for this type of recipe?
Hiya! Use the highest fat content you can find, and whip it before using! Hope this helps! x
Hi Jane, when heating the cream, do you heat the Bailey’s with the cream or just heat the cream and pour over the chocolate and Bailey’s? The recipe says both so I am unsure. Thanks!
Hiya! Yes, heat your baileys up with the double cream! Hope this helps x
Hi Jane looking forward to making this tomorrow ready for Christmas. If I were to store it, how would you recommend? Can I make the tart whole and store in the fridge from the 23rd-25th? Or would you like make the base and make the filling closer to Christmas Day? Trying to avoid doing too much on Xmas eve as we are busy! Thank you
I made this and it tasted AMAZING but it wouldn’t set, even though I left it in the fridge for around 10 hours. I did use clover instead of butter though so could that be the culprit? I’d love to make it again but not sure what went wrong last time.
Hiya! What chocolate did you use? It could be the butter, or it could be a chocolate with too low a cocoa percentage. Hope this helps! x
Hi, looking forward to making this for Christmas day dessert. Can you melt the chocolate and butter in a bain-marie then add the cream/baileys mix to that?
This looks and sounds amazing! I am planning to make this for the family on Boxing Day. If I were to decrease the amount of Bailey’s, would it still set okay? Thanks Jane! 🙂
Hiya! Yes this should work fine! Hope this help & enjoy! x
I have just made this and it is amazing. So easy too. The hardest bit for me is getting the biscuit base perfect by pushing it into the fluted parts of the tart tray. Actually that’s not totally true as my piping skills also need a lot of refinement ! Am looking forward to exploring your other recipes now.
hi Jane, I am making this tomorrow and was wondering if the piped cream on top lasts in the fridge or is it best to only add it when serving if the whole tart isn’t going to be ate in one go?
Hiya! So sorry I have only just seen this. Yes it does last x
Looks amazing. How boozy is it? If It’s subtle and I wanted to make it a bit stronger how much could I increase the alcohol by so that it still sets? Thanks!
I wouldn’t recommend using any more baileys – its pretty much at its limit, but I think it tastes quite strong as it is!
Hi there! This recipe looks delicious 🙂 Quick question, are the digestives plain, or chocolate flavored? Thanks!
Looks incredible!! Just wondering could
I use this recipe to make miniature ones or would it not work?
Thank you ☺️
Yes it would work, how many you get etc just depends on the moulds you use!
I’m on a caffeine and alcohol free diet due to illness recovery :’( but we have one of these tarts in the fridge and I’m wondering if we could freeze some of it so I can try it at a later date? It looks so good ahh! Thank you x
Yes you can freeze it!! x
Ive just made this on the 22nd and would like it on Christmas day. I thought I saw freezing instructions but ccant see them?! How do I freeze please?
Hiya! Freeze it on a tray first and then freeze it covered. Hope this helps! x
Delicious and so easy to make. I took it into work so we had very pleased police in my hometown last night!
Made this for Christmas Day after dinner. Fabulous! I used one bar of 70% and one bar of 85% dark chocolate as we quite like dark chocolate and rich flavours and the rest of the milk chocolate was 60%. The filling set perfectly and everyone loved it! Ill definitely make this again! Served it with fresh cream and ice cream which did help the richness for those who found it a bit much. Dont need to serve a big slice, this would easily serve 12, if not more, this is quality over quantity!
Incredible! I made for Christmas Day and my husband said it was the best thing he ate all day. I’ll be making it again.
Hi. Can I use a springform (The one that has the release on the side of the tin) tin for this recipe?
You can, you would just need to build the biscuit up the sides of the tin x
Would it work using orange juice & rind instead of baileys to make it orange flavoured? Thank you xx
Hiya! Take a look at my chocolate orange tart. Hope this helps! x
This is looking amazing for a Christmas pudding! I’m looking to make this the day before Christmas and leave in the fridge overnight. Will the cream topping survive a day in the fridge or do you recommend decorating on the day? x
Yeah that would be fine in the fridge over night! x
Hi Jane. I made the biscoff version of this & omg it was amazing. I too plan on doing this for Christmas but wondered if you could do it with white chocolate as I have a white chocolate baileys 😋😋. What would be the quantities please? X
I am not 100% sure if it will set as I haven’t tried it, but I imagine you will need 600g of white chocolate, 100ml double cream and 100ml of the baileys! x
Made this yesterday and omg so good!! 10/10 would recommend, definite hit with my family 🙂
Love this recipe! Tried it for the first time last week and will be making it again for Christmas day. Everyone loved it. Thank you Jane!
This is an amazing recipe but mine also didn’t set. Followed the instructions to the letter (which is a first for me) that cream topping 😍😍. The fact it was more of a splodge did not detract from the taste. Any ideas what I could have done wrong? I used Bourneville dark chocolate and Cadbury’s milk chocolate.
It’s the chocolate you have used – the cocoa content of the dark chocolate isn’t very dark at all! It’s actually more similar to milk chocolate (only about 36%, whereas you want to use dark that is at least 70% when baking) x
Left it overnight and although soft it is much more stable 👍
This looks great! Can this recipe be made with just milk chocolate instead of adding dark chocolate?
Theres notes about using milk chocolate – it’s not a straight switch x
Hey! Could I make this in a cake tin? And just not make the sides as high as the cake tin?
Yeah so as long as the biscuit base is still on the sides to contain the filling it’s fine!
What kind of chocolate did you use? I’m planning on making it for Thanksgiving, and wasn’t sure if you put baking chocolate in or just regular chocolate.
I use any chocolate, but generally it is baking chocolate because I bulk buy. Dark chocolate should have at least 70% cocoa content!
Hi Jane, looking to make this for Christmas along with your pavlova! Is there anyway of making a smaller version of the tart – if so what size of tin would you recommend (ideally half the recipe!) thanks! Xx
About a 7″ would probably be good for half! xx
Hello 🙂 I’m looking at making this but I only have 28cm / 11 inch flan tin, do you know how much I’d have to scale up the ingredients please
I’m not 100% certain, but I think you would need to use another half of the recipe! So 1.5x! x
Thankyou so much, if it’s too much I’ll just have to make extra mini ones….. Winner 🙂 x
I made this tart & the flavour is lovely, but it didn’t set! Any suggestions? Carefully go lower directions, but even 2 days later it is sloppy inside.
What chocolate did you use? x
I have just made this, tastes delish but it didn’t set – where have I gone wrong?! Xx
What chocolate did you use?
Hi Jayne. I’m looking to make this for Xmas 2020 😍
In the recipe you say …
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.
I’m confused as it says heat the baileys and cream but then says pour over the chocolate/baileys but the baileys has already been heated?
Forgive me if I’m being silly.
Hey sorry it should just be pour over the chocolate x
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!
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
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?
Have a look at my salted caramel Easter Tart for that topping xx
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. ❤
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*
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!
This is similar to a ganache so it should still be okay, maybe 50g more chocolate but it shouldn’t need gelatine! x
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!
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!
Ahh yay! That sounds delicious.
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?
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!)
Made this for Xmas day! Delicious. There are a few bits left can it be frozen? Thanks!
Yes they can!
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. 🙂
This looks amazing! Thank you x
Jane this looks amazing. I have some Baileys in my cupboard at home, so I think I will give this one a whirl 🙂
Ahh thank you! I hope you love it if you do try it!