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Baileys custard tarts recipe
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Irresistible Baileys-infused creamy custard tart twist on a classic favorite.
Ingredients:
  • 125ml (1/2 cup) milk
  • 125ml (1/2 cup) thickened cream
  • 3 eggs
  • 55g (1/4 cup) caster sugar
  • 100.00 ml Irish Cream liqueur
  • 300ml ctn double cream
  • 16.00 gm brown sugar
  • Finely grated dark chocolate, to serve
  • 225g (1 1/2 cups) plain flour
  • 150g butter, chilled, chopped
  • 24.00 gm icing sugar mixture
  • 1 egg yolk
  • 20.00 gm cold water
Instructions:
  • Combine flour, butter, and icing sugar in a food processor, pulsing until the mixture looks like fine crumbs. Add egg yolk and water, pulsing until the dough forms. Transfer dough to a floured surface, knead briefly until smooth, shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Prepare the tart tins by greasing six 3cm-deep, 8cm (base measurement) straight-sided or fluted tart tins with removable bases. Divide the dough into 6 portions. Roll out each portion gently on a sheet of baking paper until about 3mm thick. Line the tins with the dough, pressing into the edges and trim any excess. Place the tins on a baking tray and chill in the fridge for 30 minutes.
  • Preheat oven to 200C/180C fan forced. Line pastry cases with baking paper, fill with pastry weights or rice, and bake for 12 minutes. Remove paper and weights, then bake for an additional 8 minutes until pale golden. Allow to cool before using.
  • Heat the milk and thickened cream in a saucepan over medium heat until it's almost boiling (make sure not to boil it). Use a fork to whisk together the eggs and caster sugar in a heatproof bowl until well combined. Gradually whisk in the warm milk mixture. Strain the custard through a fine sieve into a jug and then stir in 2 tablespoons of Baileys.
  • Lower the oven temperature to 160C/140C fan forced. Gently pour the custard mixture into the pastry cases. Bake for 20 minutes or until the custard is just set. Allow the tarts to cool in the tins for 15 minutes before transferring them to the fridge to cool completely.
  • In a bowl, whisk the double cream, brown sugar, and remaining Baileys with a balloon whisk until soft peaks form. Spoon the mixture onto each custard tart and sprinkle with chocolate before serving.

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