Baileys Mocha Tart

This incredibly decadent and indulgent tart has everything you need - chocolate, coffee and a spot of Baileys!

Ingredients:

Chocolate Pastry:

  • 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
To decorate:
  • 20g cocoa powder to dust (optional)
  • Edible Gold Dust (optional)

Method:

Chocolate Pastry:

  1. In a food processor, blitz the butter, flour, icing sugar, cocoa and vanilla extract until it looks like breadcrumbs. 
  2. 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! 
  3. 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.
  4. 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. 
  5. Prick the bottom of the pastry tin with a fork and leave them in the fridge to rest for another 30 minutes. 
  6. Meanwhile pre-heat the oven to 180 C (fan).
  7. Once the pastry has chilled, line with baking paper and fill with baking beans. 
  8. 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! 
  9. Once baked, remove from the oven and leave to cool for 10 minutes before removing from the tin, then leave to cool fully. 
  10. 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:

  1. Chop the chocolate and butter into small chunks.
  2. 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. 
  3. Pour over the chocolate and butter and stir until it thoroughly combines into a silky smooth chocolate ganache.
  4. Pour into the cooled tart case and leave to set in the fridge for around 4 hours. 
To Decorate:
  1. I dusted the edges with some cocoa powder, sprayed my letters with edible gold dust before arranging my message, and voila! 
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