This Baileys Chocolate Tart is rich and decadent and full of Irish Cream. Easy and quick to make, this ultimate dessert has a silky, smooth Baileys chocolate ganache encased in a perfectly crisp chocolate pastry case, finished with a drizzle of white chocolate. It makes a show-stopping for all occasions, including Christmas and St. Patrick’s Day.
Ok, before we go any further it’s confession time!
I confess that I ate the leftover filling of this utterly divine dessert with a spoon and absolutely no shame.
And if that doesn’t tell you how good this is, then I’ll give up now.
Actually I’m won’t, because when it comes to desserts, there really is nothing more decadent than a rich chocolate tart. Add a good dose of Baileys Irish Cream in there to boost and you can’t go wrong.
And I just know that if you give this one a go, you’ll be tucking into that filling with a spoon with me.
If you want to skip the essential info and handy tips for making the most decadent Baileys Chocolate Tart, then head on down to the printable recipe card.
The Perfect Chocolate Pastry
Making the perfect pastry case is easier than you think. Don’t be put off by everyone out there telling you how hard it is to make pastry… trust me, it isn’t!
In fact a delicate, light and crisp pastry is one of my favourite things and this one has a buttery chocolate flavour; that makes it ideal for accompanying the decadent Baileys filling.
What you’ll need for this recipe
View my Amazon shopping list with equipment and ingredients.
This recipe is super easy, and uses just basic ingredients and equipment so there’s no excuse not to give it a go. Here’s what you’ll need…
The Ingredients
As with my summer fruit tarts and mince pies, the ingredients are standard for a sweet shortcrust pastry; although you might find quantities vary depending on the recipe. But I can reassure you, that this one gives awesome results.
- Butter – Make sure you use fridge-cold butter for light and crisp pastry. I use slightly salted butter, but if you prefer to use unsalted, add 1/4 teaspoon of fine sea salt
- Icing or Powdered Sugar – This makes a smoother pastry than using regular, granulated sugar
- Plain Flour
- Cocoa Powder – Try to use an unsweetened cocoa powder so you are not adding in extra sugar
- Egg Yolks – Some recipes use whole eggs, but using just the yolks give a richer flavour, and a more crispy pastry
- Baileys Irish Cream – If you can’t find original Baileys lots of stores have their own brand version, or you could try making it at home yourself
- Chocolate – A mix of dark and milk chocolate gives a perfectly balanced filling, that allows the Irish Cream flavour to come through
- Double Cream
Recommended ingredients
The Equipment
You’ve not going to need anything fancier than a mixing bowl, rolling pin and a tart tin to make this recipe!
The pastry is made by hand, but if you prefer not to get stuck in, you can use a food processor instead.
If you’re wondering what tin to use go for a loose-based tin; and this recipe works with either:
- 9-inch tart tin
- 14 x 5-inch rectangle tart tin
Recommended equipment
How to make Baileys Chocolate Tart
Just look at that tart! Doesn’t it look like you might have brought it in a patisserie?
But you can totally make this at home, as it’s actually really super easy to make. So let’s make it…
Making the Chocolate Pastry
To get started, grab a large mixing bowl and sieve together the dry ingredients – the flour, icing sugar and cocoa powder. Then give them a stir together with a spatula.
Add your fridge-cold butter into the bowl and gently rub into the dry ingredients with your fingertips. You are looking for a fine sandy texture.
Lastly add the egg yolks in and bring all the ingredients together into a dough. If you need a little extra liquid to help bind everything, add a small drop of ice cold water.
When your dough is ready, wrap it in cling film or plastic wrap and pop in the fridge to chill for at least an hour.
TOP TIP: Don’t overwork the pastry when mixing as the gluten in the flour will developer more giving a dense pastry when baked.
How to bake the tart case
Now it’s time to bake!
Before rolling out your pastry, let it come up to room temperature for 10 minutes, if not you can cause the pastry to tear or crumble.
Lightly flour your work surface before rolling out to the shape of your tart tin. You’re looking for a thickness of about 3-4mm.
Carefully lift pastry over your tart tin and then use your fingers to gently press it down into the bottom and sides of the tin. Make sure not to stretch the pastry – this will cause it to shrink back when baking.
Before baking allow the tart to rest in the fridge for 15-30 minutes, then bake for 30 minutes.
TOP TIP: Allow an overhang of pastry over the top of the tart tin to allow for shrinkage. When completely cooled, use a serrated knife to carefully trim the tart case.
Making the Baileys Chocolate Filling
While the tart case is baking get ahead and make the filling.
Pour the double cream and Baileys Irish Cream into a saucepan and heat until it begins to simmer.
Add the chocolate and butter into a heatproof bowl and pour over the warm liquid. Stir everything together until the chocolate has melted and then left to cool down.
When the tart case has completely cool, pour in the Baileys chocolate filling and pop in the fridge to set for at least 6 hours.
TOP TIP: You can switch the Baileys Irish Cream for Grand Marnier for a chocolate orange flavour instead.
Step by step live video
Why blind bake the tart case
Blind baking is often called pre-baking, but it is essentially baking the tart case before adding the filling.
And as the filling of the Baileys chocolate of this tart doesn’t need baking, it’s fully baked blind. It also helps prevent a soggy bottom as there is no filling trap the steam in.
To keep the pastry flat and crispy, use baking beans, pie weights or even uncooked rice on top of baking parchment lining the base of the tart.
Remember to remove the weights and parchment for the last 10 minutes of the bake for perfect pastry.
Frequently asked questions
This recipe will fit a 9-inch round tart tin or a 14×5-inch rectangle tin.
The tart will serve between 10 and 12 slices.
The tart should be kept chilled in the fridge, either in an air-tight container or covered with cling film or plastic-wrap.
If kept chilled, this tart will keep for up to 5 days.
Yes you can. You can freeze the pastry case on it’s own once it is baked and cooled, or you can freeze the completed tart. Make sure that the filling is set in the fridge before freezing, otherwise ice crystals can form. Make sure you wrap the tart well and remember to defrost thoroughly before eating.
You can keep any leftover pastry for up to 3 days in the fridge, or freeze for up to 3 months. Make sure it is double-wrapped in cling-film. Why not try these fruit tarts?
The ganache can be kept in the fridge for up to 5 days, or can be poured over ice cream, fill cupcakes, make chocolate truffles or used to decorate a Baileys cheesecake.
Top tips for the perfect pastry case
Pastry is one of those recipes that everyone I talk to says they can’t make properly. Whether its hot hands or the curse of the soggy bottom, here’s my top tips to get the perfect pastry case!
Tips for getting started
- Use a metal, loose-based tart tin – Ceramic tart dishes may look picture perfect, but if you’re looking for the perfect tart case and no soggy bottoms, then use a metal loose-based tart tin, it will help distribute the heat more evenly and give you a crisp pastry base too.
- Make sure you preheat your oven – putting the cases into a cool oven will cause the butter to melt first before the pastry cooks and you’ll end up with the dreaded soggy bottom!
Hints for making the pastry
- Use a food processor for quick and speedy pastry – If you’re looking for a quick method, then swap the rubbing in method for a food processor. Just add the dry ingredients and the butter and pulse until everything comes together. Add the egg and pulse again. Do the final mix of everything by hand and then pop in the fridge.
- Make sure you chill your pastry – Don’t be tempted to roll out your freshly made pastry, you will soften the fats and the pastry will shrink when you bake it. Once it’s made, wrap the pastry in clingfilm and chill in the fridge for at least 30 minutes, or overnight if you can. After you’ve lined your tart tin, allow the pastry to rest again in the fridge for 5-10 minutes before baking.
Tips for rolling out
- Roll the pastry between clingfilm – Avoid over-flouring your pastry when you roll it out, by rolling out between two sheets of cling-film or plastic wrap. It also makes it easier to turn the pastry and line your tart tin.
- Be careful not to overwork your pastry – Handling your pastry too much will overwork it, and cause it be dry out and become crumbly. Instead, gently work your pastry with care and you’ll get a perfect texture and snap.
- Always roll away from you – You might think this is silly, but honestly it’s a great tip. By always rolling away from you, you will get an even thickness and also prevent the pastry from becoming over-stretched.
More tart recipes to try
If you liked this Baileys chocolate tart recipe here are some other recipes that I think you’d enjoy…
Baileys Chocolate Tart
Equipment
- 9-Inch Tart Tin
- Rectangle Tart Tin
Ingredients
For the Pastry
- 175 g Plain Flour or All Purpose Flour
- 85 g Icing Sugar or Powdered Sugar
- 50 g Cocoa Powder Unsweetened
- 140 g Butter Salted, Fridge Cold
- 2 Egg Yolks
For the Filling
- 150 g Dark Chocolate 70% cocoa if possible
- 200 g Milk Chocolate
- 300 ml Double Cream or Heavy Cream
- 50 g Butter Salted
- 150 ml Baileys Irish Cream or Alternative
- 50 g White Chocolate Optional
VIDEO
Instructions
- To make the pastry – Sieve the flour, icing sugar and cocoa powder together into a large mixing bowl. Cube the butter and add into the mixing bowl.
- Using your fingertips, rub the butter into the dry ingredients, until it is a sandy texture. Alternatively you can pulse the ingredients together in a food processor.
- Add the egg yolks, and using a knife bring the ingredient together until it starts to form a pastry dough. You might need to use your hands to finish bringing the pastry together.
- If the pastry is too dry, add a drop of ice cold water to help the pastry bind.
- Form the pastry dough into a disc, and wrap in cling film or plastic wrap. Chill in the fridge for at least 1 hour, or overnight.
- To make the tart case – Allow the pastry to come up to room temperature before rolling out. Then lightly dust your work surface and rolling pin with flour
- Roll the pastry out so it is larger than your tart tin, and about 3-4mm in thickness.
- Using the rolling pin, lift the pastry over the tart tin and gently press the pastry into the base and sides, being careful not to stretch it. Trim off the excess pastry allowing for a slight overhang for shrinkage when baking.
- Chill to the tart case for 15-30 minutes before baking.
- Preheat oven to 180C/ 350F. Lie a sheet of baking parchment on the base of the tart case and fill with baking beans, pie weights or uncooked rice.
- Bake the tart case for 20 minutes, then remove the parchment and beans, and cook for a further 10 minutes.
- Allow the tart case to completely cool in the tin before filling
- To make the filling – Break the chocolate into pieces and place in a heatproof bowl with the butter.
- In a heavy bottomed saucepan, gently heat the double cream and Baileys Irish Cream, over a low to medium heat. When the cream starts to gently bubble, pour over the chocolate and allow it to melt for 1 minute.
- Gently stir the ingredients together until the chocolate has completely melted. Leave the mixture to cool for at least 30 minutes before pouring into the tart case.
- Chill the filled tart in the fridge for at least 6 hours or overnight until the filling is set.
- Optional decoration – Melt the white chocolate in the microwave in 30 second blasts, then drizzle over the set filling.
- Serve the tart on it's own or with extra cream or ice cream.
Notes
This recipe will fit a 9-inch round tart tin or a 14×5-inch rectangle tin. How should I store the tart?
The tart should be kept chilled in the fridge, either in an air-tight container or covered with cling film or plastic-wrap. How long does the tart keep for?
If kept chilled, this tart will keep for up to 5 days. Can I freeze the tart?
Yes you can. You can freeze the pastry case on it’s own once it is baked and cooled, or you can freeze the completed tart. Make sure that the filling is set in the fridge before freezing, otherwise ice crystals can form. Make sure you wrap the tart well and remember to defrost thoroughly before eating. What can I do with any leftover pastry?
You can keep any leftover pastry for up to 3 days in the fridge, or freeze for up to 3 months. Make sure it is double-wrapped in cling-film. Why not try these fruit tarts? What can I do with any leftover Baileys ganache?
The ganache can be kept in the fridge for up to 5 days, or can be poured over ice cream, fill cupcakes, make chocolate truffles or used to decorate a Baileys cheesecake.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Hi, I won’t rate because I haven’t made this YET.
So my question. is there another cookie/biscuit I can use? I would have to order the kind you used & I really can’t afford to.
Thank You, Susie
Hi Susie – you can certainly use another cookie or biscuit rather than the ones I have used for the recipe. I like those ones because they give a rich flavour that compliments the Baileys. You can swap for store-own version cookies and cream cookies – these are usually cheaper. Aldi do a fantastic dupe that works perfectly for significantly less. Or a chocolate cream biscuit, like a Bourbon, or dark chocolate digestive would be great. Or you could go for a regular plain biscuit instead – whatever you fancy really; just use the same quantities 🙂
Hope that helps and good luck!
Lou