Cozy Baileys Hot Chocolate Tart

on December 17, 2020
last updated on April 5, 2021
5 from 1 vote

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This Baileys Hot Chocolate Tart has a rich, smooth, chocolate-and-Baileys-forward filling with a buttery, flaky crust that will make being home for the Holidays feel (and taste) extra special this year.

Looking for a decadent holiday treat to cozy up with in front of the fireplace? This Baileys Hot Chocolate Tart is the perfect way to ring in the Holidays.

Who else drinks Bailey’s Hot Chocolate religiously on Christmas Eve? 🙋‍♀️ It has become one of my favorite traditions in our house. Warming, cozy, nostalgic hot chocolate spiked with creamy, sweet, slightly boozy Baileys immediately makes me feel… well, jolly!

But here’s the thing. We live in Florida. And we are lucky if it gets cold enough to enjoy a hot chocolate without melting from just holding the hot mug. So sometimes that piping hot liquid Christmas in a cup is just not practical.

But a tart with all those flavors that can be enjoyed at room temp? Now we’re talkin’.

Baileys Hot Chocolate Tart - With Piece Cut

Okay, let me just start by getting this off of my chest— I am NOT a pastry chef. And most tart recipes I’ve found require chilling several times, rolling and folding, and pastry blenders and ice baths, and, and, and… They all just left me thinking that there has GOT to be an easier way!

This tart recipe is accessible. If I can do it, so can you. But just in case, I’ve documented every step to make it foolproof. So, lets dive in!

Baileys Hot Chocolate Tart Tips and Tricks



Prep That Pan

I use my trusty quiche dish for this recipe, which gives me those beautiful scalloped edges. It does not, however, have a removable bottom. This means, to save myself from a kitchen breakdown, I have to put some time and thought into prepping my pan.

Get yourself a big piece of parchment paper, turn your quiche pan upside down, and use a pencil to trace the shape of the bottom of your dish. Use scissors to cut out on the lines, but leave two 5-inch flaps of paper to use as little handles to pull your tart out.

Baileys Hot Chocolate Tart - Prepping Pan

Spray your pan generously on the bottom and sides, and place your parchment paper flat on your pan, with your flaps pointed up as pictured above. The cooking spray should help it stay in place.

Grate Your Butter

Our goal is to integrate the butter in such a way that it’s easily combined with the other ingredients while retaining its solid form. In other words, we don’t want the butter to be melted until it is in the oven.

The best way to do this is by using a cheese grater to shred your butter. This will allow you to integrate it into your crust while still keeping some of it solid. When the butter melts in the oven, it leaves you with that flaky, buttery amazingness we are looking for in this tart crust.

Baileys Hot Chocolate Tart - Grated Butter

If you know you’ll be making this delicious treat, throw a stick and 1/2 of butter in the freezer at least a couple of hours beforehand. It will make grating it so much easier!

Green tip: Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.

Use Your Hands

After you mix all of the ingredients for your crust together, you can expect a crumbly dough. You’ll use your hands to press the dough into your baking dish.

First use your fist to press the dough into your prepped pan.

Baileys Hot Chocolate Tart - Packing Crust

Then, use your thumbs to pinch the dough up the sides of your pan. Try to keep pressing until the dough reaches at least 3/4 of the way to the top.

Keep pushing up against the inside of the pan edges until you have a thin layer of dough throughout, keeping it as even as possible.

Baileys Hot Chocolate Tart - Pinching Edges

Once you are confident your crust is pretty evenly spread, put it in the refrigerator to set for 30 minutes before baking it.

Worth It’s Weight In Gold

After half an hour in the fridge, preheat your oven to 350 and prep your crust to bake. Cover it with another piece of parchment paper, and add some pie weights.

This will avoid any expansion or bubbling of your crust, keeping that flat even surface for your Baileys Hot Chocolate Tart filling to sit on.

Baileys Hot Chocolate Tart - Pie Weights

I use these cute and affordable pie weights (affiliate link) if you’re looking for some! These are great stocking stuffers for the home cook in your life, too!

Talking ‘Bout the [Egg] Wash, Yeah!

After baking your tart base for 30 minutes, remove it from the oven and brush on your egg wash. We are aiming for golden brown!

The egg wash plays two major roles here. It helps get that beautiful color, and it seals off your crust so the filling won’t make it soggy,.

Baileys Hot Chocolate Tart - Egg Wash

Don’t forget to brush the edges, too. That’s the only part you can see peeking through once your tart is filled, so we really want that beautiful color to shine through!

Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.

Let Me Fill You In

Are you ready for the secret sauce that makes this tart the only tart you’ll ever want for a cozy winter treat? This Baileys Hot Chocolate Tart gets allllllll it’s flavor from the filling. And guess what? It’s Filling Time!

Heat your cream over a double boiler until it just starts to simmer. Remove it from the heat, and fold in chocolate chips. Keep stirring until the chocolate chips start to melt and integrate into your cream. You may have little bits of chocolate that remain solid, and that’s okay! It will all melt and bake together in the oven.

Place your chocolate and cream mixture in the refrigerator to cool.

Baileys Hot Chocolate Tart - Filling

Once your chocolate cream is cool, use a hand mixer to whip it until it starts to thicken. Add your sugar and cocoa powder with a hand mixer on medium speed. Add your Baileys and then your egg, whipping to form your thick tart filling.

Shake and Bake

Always make sure your crust is completely cool before pouring your filling in. Also, it’s important to remember that the crust is baked at 350 degrees Fahrenheit, but once your filling is in, you’ll need to bring your oven down to 325 degrees Fahrenheit.

Once you pour your filling in, give it a little shake to release any air bubbles. You want your tart completely smooth.

Baileys Hot Chocolate Tart - Before Baking

If you still see any little bubbles, you can use a toothpick to smooth them out!

YOU ARE SO READY FOR THIS! Roll up those sleeves, wash those hands, follow along step-by-step, and have fun!!! You’re just a couple of hours away from this Baileys Hot Chocolate Tart!

And if you’re anything like me, you know hot chocolate simply isn’t complete without some mini marshmallows on top! Marshmallows make for the perfect decoration on top of this tart. Oh, and I added some chocolate curls for good measure. Because never enough chocolate.

If you love this Baileys Hot Chocolate Tart and are looking for more Holiday recipe ideas, check out these Chocolate Peppermint Christmas Cookies and my Great Grandma’s Traditional Potato Latkes.

Baileys Hot Chocolate Tart

5 from 1 vote
Recipe by Marley Goldin Course: DessertCuisine: European
Servings

10

servings
Prep time

1

hour 
Cooking time

1

hour 

10

minutes
Total time

2

hours 

10

minutes

This Baileys Hot Chocolate Tart has a rich, smooth, chocolate-and-Baileys-forward filling with a buttery, flaky crust that will make being home for the Holidays feel (and taste) extra special this year.

Ingredients


  • Crust
  • 3/4 cup (1 & 1/2 sticks) unsalted butter, frozen

  • 2 cups all-purpose flour

  • 3 tablespoons brown sugar

  • 1/4 teaspoon salt

  • 3 tablespoons ice water

  • 1 large egg, separated


  • Filling
  • 1 cup heavy whipping cream

  • 1/4 cup semi-sweet chocolate chips

  • 1/2 cup granulated sugar

  • 1/4 cup cocoa powder

  • 1 large egg

  • 1/2 cup Baileys Original Irish Cream

  • 1/4 cup marshmallows to decorate (optional)

  • 1/4 cup chocolate curls for garnish (optional)

Directions


  • Crust
  • Prep your quiche pan or pie dish by spraying and lining it (scroll up for detailed directions), and use a cheese grater to shred your butter.
  • Mix together flour, sugar, and salt, and add your grated butter. Use your hands to combine until butter is evenly distributed throughout your dry ingredients.
  • Add the yolk of 1 egg (keep the egg white, you’ll need it later!) and the water. Use your hands to mix until your create a crumbly dough, Baileys Hot Chocolate Tart - Crumbly Crust
  • Pour your dough into your prepped pan and use your fist to push it down, then use your thumbs to pinch it up the sides.

    Continue to push and pinch until you have a thin, even layer of pastry lining your pan. Put your dough in the refrigerator for 30 minutes to set.
  • Preheat your oven to 350 degrees Fahrenheit. Cover your dough with a piece of parchment paper and place pie weights on top.
  • Bake for 30 minutes. Keep your oven on and remove the pie weights and parchment paper.

    Make an egg wash by mixing the egg white with a dash of water. Brush it evenly over your half-baked crust.
  • Put your crust back in the oven for ten more minutes and then set it on a cooling rack to cool completely.

  • Filling
  • Bring your oven down to 325 degrees Fahrenheit.
  • Heat your cream over a double boiler until it starts to simmer. Remove from heat immediately and add your chocolate chips.

    Stir continuously until your chocolate chips are melted. There may be a few bits of chocolate that remain solid. Put it in the refrigerator to cool.
  • Once your chocolate and cream mixture is cold, use a hand mixer to whip it until it starts to bubble and thicken—about 3 minutes.

    Add the sugar and cocoa, and whip on high. Then add the Baileys and the egg and mix on low until just combined. You should have a thick, chocolaty filling.
  • Once your crust is completely cooled, pour your filling in. Your crust should be filled almost to the top, leaving about 1/4 of an inch of space from the top of the outer crust.
  • Bake for 30 minutes at 325 degrees Fahrenheit. Remove from the oven and give it a delicate shake.

    You should see just a little bit of a wobble in the center. If it’s super loose, turn your oven off and stick it back in for 2-5 more minutes.
  • Allow to cool completely before removing your tart from the pan and decorate with marshmallows and chocolate curls.

PRo Tips

  • Note that the crust bakes at 350 degrees Fahrenheit, but once your filling is poured in, you need to bring your oven down to 325.
  • Make sure your crust is completely cool before pouring your filling in.
  • Your cream and melted chocolate mixture will thicken easier if it’s cool. Keep it in the refrigerator while you are still working on your crust.

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