Baileys Hot Chocolate Tart
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.
Equipment
- Food Processor *or*
Ingredients
Tart Crust
- ¾ cup unsalted butter, frozen ¾ cup = 1 ½ sticks
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- ¼ teaspoon salt
- 3 tablespoons ice water
- 1 large egg separated
Baileys Hot Chocolate Filling
- 1 cup heavy whipping cream
- ¼ cup semi-sweet chocolate chips
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup Baileys Original Irish Cream
- 1 large egg
Instructions
Crust
- Preheat your oven to 350°F. Prep your quiche pan or pie dish by spraying and lining it (scroll up for detailed directions) and use a food processor or cheese grater to shred your butter.¾ cup unsalted butter, frozen
- 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.2 cups all-purpose flour, 3 tablespoons brown sugar, ¼ teaspoon salt
- 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,1 large egg, 3 tablespoons ice water
- 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.
- Cover your dough with a piece of parchment paper and place pie weights on top and bake for 30 minutes.
- Keep your oven on and remove the pie weights and parchment paper. Brush the egg white 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 temperature down to 325°F.
- Heat your cream by microwaving for 90-seconds on high or 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 freezer to cool for 10 minutes.1 cup heavy whipping cream, ¼ cup semi-sweet chocolate chips
- 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.½ cup granulated sugar, ¼ cup unsweetened cocoa powder, ½ cup Baileys Original Irish Cream, 1 large egg
- 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°F. 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. Option to decorate with powdered sugar and chocolate swirls.
Notes
- Note that the crust bakes at 350°F, but once your filling is poured in, you need to bring your oven down to 325°F.
- 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.
- If, like me, you’ve got a weakness for a cozy warm mug of hot chocolate, you *definitely* shouldn’t check out all my other Hot Chocolate treats, it would be too dangerous!