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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Hi there., I’ve got a 20cm/8” flan pan instead of 23cm, would I need to adapt the ingredients to fit? Thank you!
I made this for the ‘grown ups’ dessert for Christmas and used ‘Chocolate and caramel hazelnut’ ballycastle (aldi bailey’s) because I’m too tight to pay for real baileys and aldi were out of the original flavor. Everyone that tried it was practically drooling. 10/10 will become one of my ‘go to’ easy desserts!
Hi Jayne
I love all your recipes they’re amazing! I was wondering if it’s possible to make this baileys tart but instead of doing it with the digestive biscuit base doing it with the pastry base from your chocolate and salted caramel tart? Do you think that would work?
Thank you, Faith
Hi
I noticed the recipe calls for double cream, but it’s quite hard to find here in Denmark. Would it be possible to use heavy cream instead, or would that change the result too?
Hiya! It should be okay, depending on the fat content of your cream – over here, double cream is about 47% fat content so creates a good set. You might need slightly more dark chocolate compared to milk chocolate to make a firm set if the fat content is lower x
Turned out absolutely delicious but my filling was a little bit grainy? Why would this be?
Thanks and merry Christmas!
This sounds like it was slightly split? It likely became too hot during making and the cocoa content has started to split from the dairy and gone a little lumpy xx
Hi Jane
Going to make for Xmas dessert but need to use all milk chocolate not dark ( migraine trigger)
So do I put 350 g of Milk chocolate? Saw not about 200ml double cream and 100ml baileys
Tyi
Unfortunately, you’ll need to use 500g+ more milk chocolate, and it still might not quite set because of the lower cocoa content! x
Hi,
Does the cubed butter and cut up chocolate need to be melted for the filling?
Hi, would I be able to use this recipe but with a normal pastry tart base and not a biscuit base? Or does the whole recipe change then? Thank you, love all your recipes.. only ones I ever use!!
I made this (without Baileys) for my daughter and
son-in-law to take away on a self catering holiday with them. This is the message I had from s-i-l:
“We have just eaten and had a slice of your delicious chocolate tart. I’ve got to say it’s the nicest one I have ever had, thank you so much again for baking it, it won’t last long! “
Thank you Jane you’re a star.
Does this freeze ok?
Yes!
Hi, if you just wanted to make it a chocolate tart and not include the Bailey’s, would you need to substitute for anything else?
Hey Jane! I was wondering if there is a gluten free option of this. Thank you 😊
Delicious! FYI, the filling ingredients filled 36 mini tart shells with so much left over that I added chopped pecans and it filled an 8″x8″ puff pastry shell. Thanks for a great recipe!
Can you convert these to mini tarts as I have when I follow Janes recipe for mini cheesecakes ?
Could I do the baileys tart in the mini cheesecake tin as I have done you’re various cheesecakes?