Something you may not know about me: I'm allergic to alcohol.
Then why did you make a Bailey's chocolate tart? you may ask. My dad loves Bailey's. I mean, who doesn't? It was his 54th birthday, so I had to combine two of his favorites: dark chocolate and Bailey's.
Plus, it's only a couple weeks until St. Patrick's Day! Gotta have some Irish cream for St. Paddy's, right? (Just learned it's St. Paddy's and not St. Patty's. What.)
This tart has a slightly salty oat crust and topped with fresh strawberries, pomegranate seeds, and hazelnuts to balance out the richness of the filling.
I used Raíza Costa's chocolate tart with hazelnut crust as inspiration for the filling and ganache. I just love her creativity and energy in her YouTube videos!
One thing to note: make sure you blind bake the crust before adding the chocolate filling. Nobody likes a soggy bottom! (Props to anyone who knows where this is from)
I completely forgot this step so the bottom of my crust is actually underbaked. Oops.
Also, I used 70% cacao chocolate in my tart, only because my dad loves dark chocolate. The darker the better. I personally found it too strong in the tart, and would suggest one around 50-60% cacao.
The chocolate tart bakes nice and flat, so the shiny ganache topping isn't necessary. If I wasn't making this for my dad's birthday, I would have left it rustic with some fresh fruit and powdered sugar.
That said, the ganache topping does add finesse, doesn't it? I love the reflections of the fruit!
The fresh fruit is a must in this recipe, if you ask me! The chocolate filling is very rich so you need something tart and juicy like strawberries or pomegranate seeds to counterbalance that richness.
I would also suggest raspberries or passion fruit!
What would you top this Bailey's chocolate tart with?
Bailey's Chocolate Tart
- 2 tablespoons heavy cream
- 1.9 oz (55g) chocolate, chopped (50-60% cacao)
- 1 teaspoon honey
- 1 tablespoon warm water
- Add the oats, sugar, salt, and oil in a food processor. Blits until the dough is crumbly, and add the ice-cold water one tablespoon at a time until it just comes together. (The first time I made this, I added a couple tablespoons but the second time, I didn't need any!)
- Press the dough into a tart pan and place it in the freezer for about 10 to 15 minutes. Bake in a preheated oven at 375°F/190°C for 10 minutes.
- Preheat the oven to 340°F/170°C.
- In a small pot, heat the heavy cream and Bailey's until it reaches a boil. Pour over the chopped chocolate and set aside for 5 minutes. Stir to combine.
- Stir in one egg at a time, followed by the vanilla extract and salt.
- Pour the filling into the pre-baked crust and bake for 20 minutes. Cool the tart completely on a wire rack.
- Heat the heavy cream in the microwave until it reaches a bowl, and pour over the chopped chocolate. Set aside for 5 minutes before stirring to combine.
- Add the honey and warm water, and stir until smooth. Pour the entire thing over the cooled tart, and slowly rotate the tart to spread the ganache over the top.
- Once cooled, top with fresh fruit and nuts.