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Baked Baileys tart recipe
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Prep Time:
520 minutes
Cook Time:
55 minutes
Total Time:
575 minutes
Baileys-infused creamy custard tart, made effortlessly with store-bought shortcrust pastry. decadent and divine.
Ingredients:
  • 4 eggs
  • 110g (1/2 cup) caster sugar
  • 125ml (1/2 cup) milk
  • 80ml (1/3 cup) Irish Cream liqueur
  • 225g (1 1/2 cups) plain flour
  • 24.00 gm icing sugar
  • 125g unsalted butter, chilled, chopped
  • 40.00 gm water, chilled
Instructions:
  • To make the pastry, combine flour, icing sugar, and butter in a food processor and blitz until it resembles fine breadcrumbs. Then, add the egg yolk and water and pulse until the dough forms. Transfer the dough onto a floured surface, knead briefly until smooth, shape into a disc, wrap in plastic wrap, and let it rest in the fridge for 30 minutes.
  • Start by preheating your oven to 200C/180C fan-forced. Grease a 4cm-deep, 23.5cm round, loose-based fluted flan pan. Roll out the pastry to 3mm thickness between 2 sheets of baking paper. Line the pan with the pastry, trim any excess, then chill in the fridge for 15 minutes.
  • 1. Set the prepared pan on a baking tray. Line the pastry case with baking paper and fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper, then bake for an additional 10 minutes or until lightly golden. Allow the pastry case to cool. Lower the oven temperature to 180C/160C fan-forced.
  • In a bowl, vigorously whisk together eggs, sugar, cream, milk, and Baileys. Pour the mixture into the pastry case. Bake for 30-35 minutes until the filling is just set. Let it cool for 15 minutes and then chill in the fridge overnight until fully chilled.
  • Slice the tart into beautiful wedges for a stunning presentation.

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