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Bailey's Chocolate Tart
5 from 4 votes

Bailey's Chocolate Tart

This rich Bailey's chocolate tart is made with ganache and Irish cream. It features three layers of chocolate: a cocoa shortcrust pastry, a filling of chocolate ganache, and a dusting of cocoa powder on top.

Prep Time
30 mins
Cook Time
20 mins
Additional Time
1 hr 15 mins
Total Time
2 hrs 5 mins
Servings: 14 slices
Calories: 364 kcal
Course: Cake
Cuisine: American, Irish

Ingredients

Crust (Note 1):
  • 2 cups all-purpose flour 8.5 oz/ 2 cups 240
  • ¼ cup cocoa powder 0.7 oz/ ¼ cup 20, unsweetened
  • ⅓ cup + 1 tablespoon granulated sugar 3 oz/ ⅓ cup + 1 tablespoon 80
  • 1 pinch salt
  • ½ cup butter 4.5 oz/ ½ cup, very cold, Note 2 125, unsalted
  • 1 egg
Filling:
  • 2-3 tablespoons jam Note 3, tart
  • 7 oz dark chocolate 70% cocoa, 7 oz 200
  • 3.5 oz milk chocolate 3.5 oz 100
  • scant 1 cup heavy cream scant 1 cup 200
  • 1 teaspoon instant coffee or Espresso powder
  • ½ cup Baileys Irish cream scant ½ cup 100
Decoration:
  • 1-2 teaspoons cocoa powder unsweetened
  • decoration of choice Note 5

Instructions

Shortcrust:
    Cup of Yum
  1. 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+ ¼ cup unsweetened cocoa powder + ⅓ cup + 1 tablespoon granulated sugar + 1 pinch of salt + ½ cup unsalted butter
  2. Add egg and process very shortly to combine. The pastry should now start clumping together, and it will hold easily when pressed.1 egg
  3. 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.
  4. 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:
  1. Chop the chocolate very finely with a chef's knife or in a food processor.7 oz dark chocolate + 3.5 oz milk chocolate
  2. 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
  3. Stir: Remove from the heat and stir in the chocolate until the mixture is completely smooth. Stir in the Bailey's.½ cup Bailey's
  4. Cool: Transfer to a mixing bowl, let cool shortly on the counter, then transfer to the fridge and refrigerate for one hour.
Bake crust:
  1. Lightly grease the bottom of a tart tin with removable bottom (about 23 cm/ 9 inches diameter).
  2. 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.
  3. Refrigerate: Place in the fridge or even better freezer while you preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  4. 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.
  5. Let cool completely before filling; it will not take long.
Finish:
  1. Carefully transfer the pastry shell onto a serving platter.
  2. Stir the jam until smooth and spread it on the base of the tart.2-3 tablespoons tart jam
  3. 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.
  4. 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.

Nutrition Information

Serving 1slice Calories 364kcal (18%) Carbohydrates 39g (13%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 6g (35%) Cholesterol 52mg (17%) Sodium 31mg (1%) Fiber 2g (8%) Sugar 21g (42%)

Nutrition Facts

Serving: 14 slices

Amount Per Serving

Calories 364

% Daily Value*

Serving 1slice
Calories 364kcal 18%
Carbohydrates 39g 13%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 6g 35%
Cholesterol 52mg 17%
Sodium 31mg 1%
Fiber 2g 8%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.