Something you may not know about me: I'm allergic to alcohol.
Then why did you make a Bailey's chocolate tart? you may ask. My dad loves Bailey's. I mean, who doesn't? It was his 54th birthday, so I had to combine two of his favorites: dark chocolate and Bailey's.
Plus, it's only a couple weeks until St. Patrick's Day! Gotta have some Irish cream for St. Paddy's, right?
This tart has a slightly salty oat crust and is topped with fresh strawberries, pomegranate seeds, and hazelnuts to balance out the richness of the filling.
One thing to note: make sure you blind bake the crust before adding the chocolate filling. Nobody likes a soggy bottom! (Props to anyone who knows where this is from)
I completely forgot this step so the bottom of my crust is actually underbaked. Oops.
Also, I used 70% cacao chocolate in my tart, only because my dad loves dark chocolate. The darker the better. I personally found it too strong in the tart, and would suggest one around 50-60% cacao.
The chocolate tart bakes nice and flat, so the shiny ganache topping isn't necessary. If I wasn't making this for my dad's birthday, I would have left it rustic with some fresh fruit and powdered sugar.
That said, the ganache topping does add finesse, doesn't it? I love the reflections of the fruit!
The fresh fruit is a must in this recipe, if you ask me! The chocolate filling is very rich so you need something tart and juicy like strawberries or pomegranate seeds to counterbalance that richness.
I would also suggest raspberries or passion fruit!
And make sure you're roasting hazelnuts before topping this tart if you're using them.
What would you top this Bailey's chocolate tart with?
Looking for other tart recipes? Try my strawberry and blueberry tart (the crust is made with corn cookies!), or my grapefruit tart!
Bailey's Chocolate Tart
Ingredients
Crust
- 1½ cups (135g) old fashioned oats
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ cup oil
- 4 tablespoons ice-cold water (you may not even need this, depending on how dry or humid your home is)
Filling
- 1 cup (240ml) heavy cream
- ¼ cup (60ml) Bailey's Irish cream
- 8.8 oz (250g) chocolate, chopped (50-60% cacao)
- 2 eggs
- 1 tablespoon vanilla extract
- 1 pinch of salt
Ganache
- 2 tablespoons heavy cream
- 1.9 oz (55g) chocolate, chopped (50-60% cacao)
- 1 teaspoon honey
- 1 tablespoon warm water
Instructions
Crust
- Add the oats, sugar, salt, and oil in a food processor. Blits until the dough is crumbly, and add the ice-cold water one tablespoon at a time until it just comes together. (The first time I made this, I added a couple tablespoons but the second time, I didn't need any!)
- Press the dough into a tart pan and place it in the freezer for about 10 to 15 minutes. Bake in a preheated oven at 375°F/190°C for 10 minutes.
Filling
- Preheat the oven to 340°F/170°C.
- In a small pot, heat the heavy cream and Bailey's until it reaches a boil. Pour over the chopped chocolate and set aside for 5 minutes. Stir to combine.
- Stir in one egg at a time, followed by the vanilla extract and salt.
- Pour the filling into the pre-baked crust and bake for 20 minutes. Cool the tart completely on a wire rack.
Ganache
- Heat the heavy cream in the microwave until it reaches a bowl, and pour over the chopped chocolate. Set aside for 5 minutes before stirring to combine.
- Add the honey and warm water, and stir until smooth. Pour the entire thing over the cooled tart, and slowly rotate the tart to spread the ganache over the top.
- Once cooled, top with fresh fruit and nuts.
I'm sharing this dark chocolate tart at this week's Fiesta Friday hosted by Kat and Laurena!
Beth says
I used to love Bailey's "back in the day" when I drank things like this, so am sure it adds great flavor to this tart. What would you think of using Kahlua, which I also like? And your tart crust came out so beautifully, wow.
Ai says
Oh Kahlua would go beautifully! A mocha tart? YUM!