| | Baileys custard tarts
Baileys custard tarts
Baileys custard tarts 4.3-5 9
  • Calories: 3169 kj
  • Fat: 58.5g
  • Carbohydrates: 10g

How to Make:

  1. To make pastry, place flour, butter and icing sugar in a food processor and process until mixture resembles fine crumbs. Add egg yolk and water. Process again until dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 30 minutes to rest.
  2. Grease six 3cm-deep, 8cm (base measurement) straight-sided or fluted tart tins with removable bases. Divide dough into 6 portions. Gently roll out each portion on a sheet of baking paper until about 3mm thick. Line prepared tins with dough, pressing into fluted edges and trim excess. Place on a baking tray. Place in the fridge for 30 minutes to chill.
  3. Preheat oven to 200C/180C fan forced. Line the pastry cases with baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Bake for a further 8 minutes or until pale golden. Set aside to cool.
  4. Meanwhile, heat milk and thickened cream in a saucepan over medium heat until almost comes to the boil. (Do not boil.) Use a fork to whisk eggs and caster sugar in a heatproof bowl until well combined. Whisk in milk mixture. Strain custard through a fine sieve into a jug. Stir in 2 tbs Baileys.
  5. Reduce oven to 160C/140C fan forced. Pour the custard mixture into the cooled pastry cases. Bake for 20 minutes or until just set. Set aside for 15 minutes to cool slightly in tins before transferring to the fridge to cool completely.
  6. Use a balloon whisk to whisk the double cream, brown sugar and remaining Baileys in a bowl until soft peaks form. Spoon onto each custard tart and sprinkle with chocolate to serve.
Time for preparing:
40 min.


  • 125ml (1/2 cup) milk
  • 125ml (1/2 cup) thickened cream
  • 3 eggs
  • 55g (1/4 cup) caster sugar
  • 5 tablespoons Baileys Irish Cream liqueur
  • 300ml ctn double cream
  • 1 tablespoon brown sugar
  • Finely grated dark chocolate, to serve
  • Sweet shortcrust pastry
  • 225g (1 1/2 cups) plain flour
  • 150g butter, chilled, chopped
  • 2 tbs icing sugar mixture
  • 1 egg yolk
  • 1 tablespoon cold water