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Bailey's dark chocolate tart
5 from 4 votes

Bailey's Chocolate Tart

Author: Ai Willis
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Ingredients

Crust

  • 1½ cups (135g) old fashioned oats
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¼ cup oil
  • 4 tablespoons ice-cold water (you may not even need this, depending on how dry or humid your home is)

Filling

  • 1 cup (240ml) heavy cream
  • ¼ cup (60ml) Bailey's Irish cream
  • 8.8 oz (250g) chocolate, chopped (50-60% cacao)
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 pinch of salt

Ganache

  • 2 tablespoons heavy cream
  • 1.9 oz (55g) chocolate, chopped (50-60% cacao)
  • 1 teaspoon honey
  • 1 tablespoon warm water

Instructions

Crust

  • 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.

Filling

  • 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.

Ganache

  • 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.
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