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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Can you freeze this once made and decorated?
Yes, you can x
This is my favourite recipe. It has such wow factor. Just a quick question, what percentage dark chocolate do you use? I use 70% and it definitely needs the sweet baileys cream to cut through it. Rich but divine.
Thank you so much! I always use dar chocolate with at least 70% cocoa for the bake to work. Hope this helps! x
Hi Jane and thanks! Very rich tart so I’ve just completed b4 l start my diet!! Bought recommended tart pan, it’s only 3cm high and was worried the filling would spill over but it doesn’t!! The topping cream is absolutely delicious, so as I’m not a piper, l spread it all over the tart. I used 3 mini bottles for the filling, all different flavours! A great recipe to use up your baileys 😋
Could I use malted milk biscuits instead of digestives?
Not a digestive base fan !! Loves these no bake tarts I put them in a rectangular tart tin slice them up and decorate on a plate for desserts, they look so fancy no one knows they are so easy 😉
Yes you can! You’ll likely need 2/3 of the butter x
Hi, could I use the white chocolate baileys for this recipe? I’m looking to make it tomorrow but don’t have original baileys.
Thanks so much!
Hiya! Absolutely, this should be fine! Hope this helps x
Hi
This looks delicious could I use Elmlea alternative to double cream
Thanks
My cream was only 33% fat (compared to maybe 48% in “double cream”), and I got a tip about adding more butter to make up for that, so I eyeballed an extra 25g butter to the filling. Otherwise I followed the recipe as is.
This tart came out perfect and sublime! The filling set wonderfully to a creamy, soft consistency, and it tastes like a fancy restaurant dessert. Really, it’s amazing, and I would be delighted if this were served in a restaurant. The crust, filling, and whipped cream all come together perfectly in each bite.
I put a bit of extra filling I had into a small glass bowl so I had a way to check later that the filling was set, without disturbing my tart, since I was unsure.
If you enjoy a rich, decadent, chocolatey indulgence, then I definitely recommend giving this a try! Quite easy to make!
Honestly the best dessert I have ever made and super easy to execute. Only tweak I made was I reduced the amount of butter in the base – the 50:50 ratio was too slushy and lost shape. It worked much better with 100g butter instead
Hiya! What biscuits did you use? Different biscuits can differ the amount needed as not all need a 1:1 ratio! Hope this helps! x
I made this and it was a huge hit I’m planning to try making an expresso martini one
Does anyone know how to make this with white chocolate or has anyone made it in cheesecake style without the flan biscuit sides?
I just made this and my family asked if I purchased from a shop- I take that as a success!!
Once made, does this need to be kept in the fridge or at room temperature?
Hiya! This needs to be kept in the fridge once made. Hope this helps! x
How deep is the tin for the 23cm tart please?
I already have one that’s 1″ deep.
Website link to the tin jane uses says its 2″ deep but doesn’t look it in the photo. Don’t want to order one if mine will be OK.
Rhsnks.
Hiya! The tart tin linked is 1.38″ deep – I would recommend using the tin linked to ensure the tart fits! Hope this helps! x
I would love to make many of these recipes in Germany, but I’m just unsure about the best equivalent to your “double cream”. I usually buy a common heavy/whipping cream here called Schlagsahne, which is 30% fat. I’ve also found some that is 35% fat, but nothing higher. Do you think that could work for this type of recipe?
Hiya! Use the highest fat content you can find, and whip it before using! Hope this helps! x
Hi Jane, when heating the cream, do you heat the Bailey’s with the cream or just heat the cream and pour over the chocolate and Bailey’s? The recipe says both so I am unsure. Thanks!
Hiya! Yes, heat your baileys up with the double cream! Hope this helps x
Hi Jane looking forward to making this tomorrow ready for Christmas. If I were to store it, how would you recommend? Can I make the tart whole and store in the fridge from the 23rd-25th? Or would you like make the base and make the filling closer to Christmas Day? Trying to avoid doing too much on Xmas eve as we are busy! Thank you
I made this and it tasted AMAZING but it wouldn’t set, even though I left it in the fridge for around 10 hours. I did use clover instead of butter though so could that be the culprit? I’d love to make it again but not sure what went wrong last time.
Hiya! What chocolate did you use? It could be the butter, or it could be a chocolate with too low a cocoa percentage. Hope this helps! x
Hi, looking forward to making this for Christmas day dessert. Can you melt the chocolate and butter in a bain-marie then add the cream/baileys mix to that?
This looks and sounds amazing! I am planning to make this for the family on Boxing Day. If I were to decrease the amount of Bailey’s, would it still set okay? Thanks Jane! 🙂
Hiya! Yes this should work fine! Hope this help & enjoy! x