Christmassy Dark Chocolate tart with Baileys Cream

Chocolate tart with our favourite Double Cream


    For the Pastry:

    • 170g plain flour
    • 25g icing sugar
    • 115g Avonmore butter
    • 1 Egg Yolk
    • a few drops of water

    Chocolate Filling:

    • 200g dark chocolate (70% cocoa solids)
    • 240mls Avonmore Double Cream
    • 220g unbleached castor sugar
    • 2 large egg yolks

    To serve:

    • Avonmore Freshly Whipped Baileys Cream


    Turn the oven on to 190c

    For the Pastry: 

    If you have a food processor use it, if not, a bowl and your fingers!

    1. Crumble the flour and Avonmore Butter together.
    2. Add the beaten egg yolk and finally bind with a little water.
    3. Roll the pastry out straight away, roll it as thin as possible. Line the tin. Cover with cling film and allow to rest in the fridge for 30 minutes.
    4. Bake blind for 15 minutes at 180c. Using beans and parchment paper.

    For the Filling:

    1. Melt the chocolate with the cream, sugar and vanilla extract in a pot on a low heat. Stir till its smooth. Remove from the heat.
    2. Beat the egg yolks in gradually, one by one, using a wooden spoon.
    3. Turn the oven down to 175c
    4. When the pastry is starting to turn golden remove from the oven.
    5. Pour the filling into the half cooked pastry case.
    6. Put back in the oven and bake for about 15 minutes. The filling should be firm to the touch, not wobbly.
    7. Remove from the oven and allow to cool on a wire rack.
    8. Serve with Avonmore Freshly Whipped Bailey’s Cream
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