Chocolate tart with Baileys ice cream

Name: Chocolate tart with Baileys ice cream
Total time: 1 h 30 min
Yield: Serves 8
Ingredients: 90ml milk; 260ml single cream; 1 vanilla pod; 350g dark chocolate chopped; 1 tbsp whisky; 2 eggs; 90g butter; 40g icing sugar; 1 egg yolks; 125g plain flour; 4 egg yolks; 125g caster sugar; 250ml milk; 250ml Baileys; 375 ml double cream; 2 tbsp whisky; 250g (also sold as banoffee toffee) dulce de leche

Published: December 19, 2014 at 2:29 PM

Save recipe

Serves 8

Easy

Total time: 1 hr and 30 mins

+ freezing + cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Some puddings are worth spending time making. This classic rich chocolate tart with homemade boozy Baileys ice-cream makes a special dinner party dessert or a lovely pudding for a family gathering

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

90ml milk
260ml single cream
1 vanilla pod
350g dark chocolate

chopped
1 tbsp whisky
2 eggs

PASTRY

90g butter
40g icing sugar
1 egg yolks
125g plain flour

BAILEYS ICE CREAM

4 egg yolks
125g caster sugar
250ml milk
250ml Baileys
375 ml double cream
2 tbsp whisky
250g (also sold as banoffee toffee) dulce de leche

Nutrition: per serving

kcal756
fat48.6g
saturates25.7g
carbs68.4g
fibre2g
protein9.9g
salt0.39g

Method

step 1

To make the ice cream, beat the egg yolks and sugar. Bring the milk and the baileys to the boil and pour over the egg mixture. mix, strain and cool. Stir in the double cream, then either churn the mixture in an ice-cream machine or pour into a freezerproof container and freeze, stirring every couple of hours until almost frozen. stir in the whisky, then freeze or churn again. when frozen, but not completely solid, ripple in the dulce de leche. Freeze for at least 4 hours.
step 2

To make the pastry, cream the butter and sugar, then beat in the egg yolks. add a tsp of water, then the flour, then another tsp of water. beat for 2 mins. bring together into a ball and chill for 20 minutes. Heat the oven to 200c/fan 180c/gas 6. Roll out on a floured surface and line a 21cm tart tin. Blind bake until the pastry is cooked and a sandy golden brown colour – about 15 minutes.
step 3

To make the filling, bring the milk to the boil with the cream and vanilla. Remove the vanilla pod, then pour the cream mix over the chocolate. Beat the mixture until smooth. Add the whisky and allow to cool a little. Beat in the eggs, then pour the mixture into the pastry case. Bake for 14 minutes, until almost set. Cool. Serve with a scoop of ice cream.

Check out our other Baileys recipes here, including Baileys cake, Baileys milkshake and Baileys desserts

Baileys Chocolate Tiffin Recipe for Christmas

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue