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!
Baileys, Chocolate, Christmas
Baileys Chocolate Filling
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!
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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