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!
Base
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.
Filling
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.
Baileys
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.
I’m sure that the alternatives to baileys that you can get from other shops and other brands will also work, they just need to be the full fat cream based liqueurs as well to make sure that it sets.
Decoration
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 used a 2d closed star piping tip for the decoration, and with the baileys whipped cream it pipes beautifully. I hope you all love this delicious indulgent Baileys chocolate tart as much as I did – enjoy!!
Baileys Chocolate Tart!
Ingredients
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
Topping
- 125 ml double cream
- 25 ml Baileys
- 2 tbsp icing sugar
- Grated chocolate
Instructions
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!
Notes
- 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!
- I use this piping tip for the decoration
ENJOY!
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J x
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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!
Plain!
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!
Hi Jane!
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
Hi
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