Baileys Mocha Tart
This incredibly decadent and indulgent tart has everything you need - chocolate, coffee and a spot of Baileys!
- 160g plain flour
- 115g unsalted butter
- 70g icing sugar
- 20g cocoa powder
- 1 tsp vanilla extract
- 1 large egg yolk
Bailey's Mocha Filling:
- 130g dark chocolate
- 130g milk chocolate
- 240ml double cream
- 3 tsp instant coffee granules
- 120ml Baileys Original Irish Cream
- 35g butter
- 20g cocoa powder to dust (optional)
- Edible Gold Dust (optional)
- In a food processor, blitz the butter, flour, icing sugar, cocoa and vanilla extract until it looks like breadcrumbs.
- Add the egg yolk and continue to blitz until it just comes together and forms a dough. Keep an eye on it and don't blitz any further than this or you will overwork the pastry!
- Squeeze the dough together and form into a ball, then wrap in cling film and and leave to rest in the fridge for half an hour.
- Once chilled, transfer to a lightly floured surface and roll the pastry to around 3mm thick. Line a greased 7 or 8 inch tart tin, and use your fingers to work it to the edge of the tin. Trim off the edges.
- Prick the bottom of the pastry tin with a fork and leave them in the fridge to rest for another 30 minutes.
- Meanwhile pre-heat the oven to 180 C (fan).
- Once the pastry has chilled, line with baking paper and fill with baking beans.
- Blind bake the pastry for 15 minutes, then remove the baking beans and bake for a further 5 minutes. As this pastry is chocolate it an be hard to check the colour change during the bake, so make sure you keep an eye on it!
- Once baked, remove from the oven and leave to cool for 10 minutes before removing from the tin, then leave to cool fully.
- I used the leftover pastry to cut out some letters to create a message - completely optional, but a nice way to decorate a tart!
Bailey's Mocha Filling:
- Chop the chocolate and butter into small chunks.
- In a saucepan, add the cream and Baileys and heat until just bubbling, then remove from the heat and stir in the instant coffee granules until they have dissolved.
- Pour over the chocolate and butter and stir until it thoroughly combines into a silky smooth chocolate ganache.
- Pour into the cooled tart case and leave to set in the fridge for around 4 hours.
- I dusted the edges with some cocoa powder, sprayed my letters with edible gold dust before arranging my message, and voila!