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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J x
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Hey! Could I make this in a cake tin? And just not make the sides as high as the cake tin?
Yeah so as long as the biscuit base is still on the sides to contain the filling it’s fine!
What kind of chocolate did you use? I’m planning on making it for Thanksgiving, and wasn’t sure if you put baking chocolate in or just regular chocolate.
I use any chocolate, but generally it is baking chocolate because I bulk buy. Dark chocolate should have at least 70% cocoa content!
Hi Jane, looking to make this for Christmas along with your pavlova! Is there anyway of making a smaller version of the tart – if so what size of tin would you recommend (ideally half the recipe!) thanks! Xx
About a 7″ would probably be good for half! xx
Hello 🙂 I’m looking at making this but I only have 28cm / 11 inch flan tin, do you know how much I’d have to scale up the ingredients please
I’m not 100% certain, but I think you would need to use another half of the recipe! So 1.5x! x
Thankyou so much, if it’s too much I’ll just have to make extra mini ones….. Winner 🙂 x
Hi Jane,
I made this tart & the flavour is lovely, but it didn’t set! Any suggestions? Carefully go lower directions, but even 2 days later it is sloppy inside.
What chocolate did you use? x
I have just made this, tastes delish but it didn’t set – where have I gone wrong?! Xx
What chocolate did you use?
Hi Jayne. I’m looking to make this for Xmas 2020 😍
In the recipe you say …
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.
I’m confused as it says heat the baileys and cream but then says pour over the chocolate/baileys but the baileys has already been heated?
Forgive me if I’m being silly.
Thank you
L
Hey sorry it should just be pour over the chocolate x
This looks great – I was going to make this for my mum who loves Bailey’s but I couldn’t find the 23cm fluted tin anywhere – would a 25cm be okay or do I need to up the ingredients?
Your recipes never fail to impress when I bake for people – thank you!
Hey! So it depends on the depth of the tin – it may make the base a bit too thin for the biscuit, or it might be okay. Maybe have some spare ingredients on standby just incase? x
Hi Jane,
Can I make this cake without using alcohol. If so what can I substitute it with? Will it alter the amounts of other ingredients if I didn’t use it?
Have a look at my salted caramel Easter Tart for that topping xx
Hi Jayne hope you are well.. just made the baileys tart unfortunately when I did the cream topping it looked like very badly made scrabbled egg 🤭 so I’ve just topped it with pipped cream . Not tasted the tart yet but sooo looking forward to it. ❤
That just means it’s over whipped, sometimes it can be saved by stiring in some liquid cream! And I hope you love it! Jane*
This looks absolute wonderful! Where we live there is no double cream, whipping cream with 35% fat is the highest we can get. Would you advise to use gelatin in the mixture, and if so, how much? Will 1 tablespoon be okay? Looking forward to hear from you!
This is similar to a ganache so it should still be okay, maybe 50g more chocolate but it shouldn’t need gelatine! x
Thanks Jane for letting me know about the extra chocolate. I made it today and it is just amazing! I did put 1 tsp gelatine in the cream on top and it worked well. Thanks for the wonderful recipe!
Hi, I just made this for my Moms Birthday whose request was “chocolate and booze”! 🙂 The only changed I made were no whipped cream on top as I thought the tart itself was rich enough so instead topped with oranges; and used flavored orange truffle baileys in it instead of the original. I made it the night before so it had plenty of time to set. Fantastic recipe – thank you for sharing!
Ahh yay! That sounds delicious.
Could you make individual ones in a loose based mini sandwich tin without the biscuit crumb up the sides but just at the bottom? A bit like a mini cheesecake?
Hiya – you can, but this does set differently and will be harder to get out of that kind of tin (as the filling isn’t incased!)
Made this for Xmas day! Delicious. There are a few bits left can it be frozen? Thanks!
Yes they can!
Incredible looking tart. Bailey’s lovers delight! Thanks so much for posting. When I get some time, I may attempt this one. Awesome recipe, thanks for posting and Happy Holidays. 🙂
This looks amazing! Thank you x
Thank you!!
Jane this looks amazing. I have some Baileys in my cupboard at home, so I think I will give this one a whirl 🙂
Ahh thank you! I hope you love it if you do try it!