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Mini Baileys gingerbread tarts recipe
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Mini Baileys gingerbread tarts: a spicy-sweet blend of chocolate, Baileys Irish Cream, and gingerbread. Perfect for Christmas or any celebration. Keep refrigerated for up to 2 days for a delightful crunch. For an alcohol-free option, substitute Baileys with cream. Explore non-alcoholic summer party drink ideas.
Ingredients:
  • 250g pkt gingernut biscuits
  • 200g dark chocolate melts, finely chopped
  • 185ml (3/4 cup) thickened cream
  • 50ml Irish Cream Liqueur
  • 0.30 gm mixed spice, plus extra to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Arrange 12 biscuits upside down on twelve round-bottomed patty pans. Bake for 5 minutes or until biscuits have softened. Use the back of a spoon to gently press the center of each biscuit to create an indent. Let them set in the pans for a few minutes until firm, then delicately release them using a spoon onto a serving plate. Repeat with the remaining biscuits.
  • In a large heatproof bowl, place the chocolate. In a small saucepan, heat 80ml (⅓ cup) of cream until simmering. Pour the hot cream over the chocolate, let it sit for 3 minutes, then stir until smooth. Add Baileys and mixed spice, stir until fully combined.
  • Spread the luscious chocolate mixture over the delightful cooled biscuits and chill in the fridge for 20 minutes to achieve perfect firmness.
  • Whip the leftover cream in a bowl using electric beaters until stiff peaks form. Then, transfer it to a piping bag fitted with a fluted nozzle. Pipe the cream onto each tart and finish by sprinkling them with extra mixed spice before serving.

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