This rich Bailey's chocolate tart is made with ganache and Irish cream whiskey. Three layers of chocolate: a cocoa shortcrust pastry filled with chocolate ganache and sprinkled with cocoa powder.
Chocolate cakes, tarts, or tortes are always a luxurious treat. Whether something easy to make like this Bailey's tart or something more elaborate like the Hungarian Dobos Torte, chocolate bakes are always special, elegant, and something to impress.
And if you like Baileys, check out this Bailey's Bundt Cake or the Bailey's Irish Cream Chocolate Cake; they are perfect treats for St.Patrick's Day as well. Or try the No-Bake Bailey's Cheesecake or the Bailey's Muffins.
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Recipe ingredients
Pastry ingredients: Flour (I typically use cake or pastry flour, but all-purpose flour is also suitable), unsweetened cocoa powder, cold, unsalted butter, one egg, sugar, and a pinch of salt.
Filling ingredients:
Chocolate: Use good-quality 70% dark chocolate - its flavor is crucial for a great Bailey's chocolate tart. You can use only dark chocolate, but I like to mix in a little milk chocolate for a milder taste.
Instant coffee granules. The Irish cream tart won't taste like coffee, but the coffee deepens the chocolate flavor. You can use espresso powder or skip it if you don't have any, though I do recommend adding it.
Jam: Basically, anything you like or have in the house. However, it is preferable to use a robust, sturdy, and tart-tasting jam, for instance, red currant jam or black currant jam. I had cherry butter, and it was perfect.
Other ingredients: Bailey's Irish cream, heavy cream, and unsweetened cocoa powder.
See the recipe card for full information on ingredients and quantities.
How to make Bailey's chocolate tart?
Make the crust
Step #1: Combine flour, cocoa powder, sugar, and salt in a food processor and pulse a few times. Add butter and process until the mixture looks like breadcrumbs.
Add the egg and pulse just until the dough starts to come together and holds when pressed. Shape the dough into a ball with minimal handling, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Make the crust by hand
Mix the dry ingredients in a large bowl, then add the very cold butter and rub it in with your fingertips until the mixture looks like breadcrumbs. Work quickly so the dough stays cool. Add the lightly beaten egg and stir with a cold knife until the dough starts to come together.
Make the filling
Step #2: Chop the chocolate very finely either by hand with a chef's knife or in a food processor.
Step #3: Gently heat cream and coffee until it starts to simmer and the coffee is dissolved. Don't let it come to a boil.
Step #4: Remove from the heat, add the chocolate, and stir until the mixture is smooth.
Step #5: Stir in the Irish cream whiskey. Transfer to a mixing bowl and let cool shortly on the counter, then transfer to the fridge and refrigerate for one hour.
Blind-bake the shortcrust
Step #6: Roll the dough on the lightly floured surface. The circle should be slightly larger than the tin you are using.
Step #7: Place the pastry in the dish. Press it into the edges and up the sides, trim any excess, and prick the base with a fork. Chill in the fridge or freeze it while the oven is preheating.
Step #8: Place a piece of parchment paper on top of the crust. Fill the tin with dry beans for blind baking. Bake for about 15 minutes.
Step #9: Remove the parchment and beans, then bake for 5 more minutes until cooked through. Don't overbake or the crust might crack. Let it cool before filling.
Tip: If the dough tears when rolling, give it a few minutes' time at room temperature, and it will become slightly softer and easier to roll. You can also slice it, arrange the slices in the baking tin, and press to unite them and form the crust.
Fill the tart
Step #10: Whip the chocolate cream until fluffy.
Step #11: Stir the jam until smooth and spread it on the base of the tart.
Step #12: Immediately spread the ganache onto the Bailey's torte and smooth it with a spoon or a spatula.
Step #13:ย Work quickly; the cream will stiffen again quite quickly. Sprinkle evenly with unsweetened cocoa.
Decoration suggestions
I used white sugar pearls in two sizes to decorate this simple Bailey's chocolate tart, but feel free to use whatever you like. Chocolate sprinkles, shavings, or white chocolate shavings would also look great.
I often top this tart or similar ones with fresh berries. My favorite is raspberries, but blueberries, blackberries, strawberries, currants, or a mix of them all are delicious too.
Tips
Most important tip: Always use a digital kitchen scale in baking, it guarantees the best results (the Amazon affiliate link opens in a new tab).
Cut the butter into small cubes and place them on a small plate. Freeze for 10-15 minutes. If making the dough with your hands, hold them under cold running water before starting (and dry them well).
Use a tart tin with a removable bottom; it makes life so much easier (the Amazon affiliate link opens in a new tab).
Storage
First of all, you can refrigerate the wrapped dough for about 3-4 days or freeze it for up to 1 month.
The Bailey's chocolate tart keeps well for 4-5 days in the refrigerator. Leftovers can also be frozen, well wrapped, for up to 3 months. Let defrost gently in the fridge.
Bailey's Chocolate Tart
Ingredients
Crust (Note 1):
- 2 cups all-purpose flour 8.5 oz
- ยผ cup unsweetened cocoa powder 0.7 oz
- โ cup + 1 tablespoon granulated sugar 3 oz
- 1 pinch of salt
- ยฝ cup unsalted butter very cold, Note 2
- 1 egg
Filling:
- 2-3 tablespoons tart jam Note 3
- 7 oz dark chocolate 70% cocoa, 7 oz
- 3.5 oz milk chocolate 3.5 oz
- scant 1 cup heavy cream
- 1 teaspoon instant coffee granules or Espresso powder
- ยฝ cup Bailey's
Decoration:
- 1-2 teaspoons unsweetened cocoa powder
- decoration of choice Note 5
Instructions
Shortcrust:
- Food processor: Place flour, cocoa powder, sugar, and salt in a food processor and pulse a few times to mix. Add the icy butter cubes and process until the mixture resembles breadcrumbs.2 cups all-purpose flour+ ยผ cup unsweetened cocoa powder + โ cup + 1 tablespoon granulated sugar + 1 pinch of salt + ยฝ cup unsalted butter
- Add egg and process very shortly to combine. The pastry should now start clumping together, and it will hold easily when pressed.1 egg
- Refrigerate: Quickly press the dough into a ball without working it too much. Flatten into a disk, wrap in plastic foil and refrigerate for 30 minutes.
- By hand: Mix the dry ingredients in a large bowl. Add the very cold butter, and rub it into the flour with the fingertips until the mixture resembles breadcrumbs, working as quickly as possible to prevent the dough from becoming warm. Add the lightly beaten egg, and using a cold knife, stir until the dough binds together. Wrap and refrigerate as instructed above.
Filling:
- Chop the chocolate very finely with a chef's knife or in a food processor.7 oz dark chocolate + 3.5 oz milk chocolate
- Gently heat the cream and the instant coffee in a small saucepan until it starts to simmer. Don't let it come to a boil. Stir often to make sure that the coffee is completely dissolved.scant 1 cup heavy cream+ 1 teaspoon instant coffee granules
- Stir: Remove from the heat and stir in the chocolate until the mixture is completely smooth. Stir in the Bailey's.ยฝ cup Bailey's
- Cool: Transfer to a mixing bowl, let cool shortly on the counter, then transfer to the fridge and refrigerate for one hour.
Bake crust:
- Lightly grease the bottom of a tart tin with removable bottom (about 23 cm/ 9 inches diameter).
- Roll the dough on the lightly floured surface into a circle slightly larger than the tin. Line the tin with the shortcrust. Press the pastry into the edges and up the side of the tin. Trim the excess dough. Prick with a fork all over.
- Refrigerate: Place in the fridge or even better freezer while you preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Bake blind: Place a piece of parchment paper on top of the crust. Fill the tin with dry beans and bake for about 15 minutes. Carefully remove the beans and the parchment paper. Continue baking for a further 5 minutes or until cooked through. Don't overbake, or the crust will break when you cut the tart.
- Let cool completely before filling; it will not take long.
Finish:
- Carefully transfer the pastry shell onto a serving platter.
- Stir the jam until smooth and spread it on the base of the tart.2-3 tablespoons tart jam
- Whip the chocolate cream until fluffy. Immediately spread it onto the tart and smooth it with a spoon or a spatula. Work quickly; the cream will stiffen again quite fast.
- Sprinkle evenly with unsweetened cocoa and decorate as desired.1-2 teaspoons unsweetened cocoa powder
Notes
- Measurements: Always use a digital kitchen scale in baking; it guarantees for best results. (Amazon affiliate link)
- Butter: Cube the butter, place the cubes on a small plate in one layer and freeze for about 10-15 minutes before using.
- Jam: A sturdy, tart kind of jam, like red currant jam or black currant jam. I used cherry butter.
- Decoration: I had sugar pearls of different sizes. Alternatively, use dark or white chocolate sprinkles, shavings, or any other kind of chocolate decoration. Fresh berries are great as well.
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