Baileys custard tart 2016

Prep: 20 mins Cook: 50 mins plus 2 1/2 hrs cooling

More effort

Serves 12

Crisp, sweet pastry with a creamy filling and a crunch of honeycomb, this luxurious tart is sure to bring some Christmas cheer and will get guests talking!

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal470
  • fat35g
  • saturates20g
  • carbs30g
  • sugars21g
  • fibre1g
  • protein5g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 320g sweet shortcrust pastry sheet
  • plain flour, for dusting
  • 350ml double cream, plus 200ml for topping
  • 1 vanilla pod, split lengthways
  • 2 whole eggs, plus 4 egg yolks
  • 125g caster sugar, plus 1 ½ tbsp for topping
  • 200ml Baileys, plus 1 tbsp for topping
  • honeycomb, crumbled (optional)
    Honeycomb

    Honeycomb

    hunnee-kohm

    Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…

Method

  1. Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to heat up. Unroll the pastry, then use to line a 22cm fluted tart tin. Leave about 1cm of pastry overhanging and trim the rest. Line the case with baking parchment (scrunch it up first to make it more pliable) and baking beans. Place on the hot baking sheet and bake for 15 mins, then remove the beans and parchment and return to the oven for another 5 mins or until biscuity brown. Trim the sides of the pastry case with a serrated knife and discard the trimmings.

  2. Pour the cream into a saucepan, scrape out the seeds from the vanilla, add these along with the pod and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar in a large bowl until smooth. Pour the Baileys into the cream, then the cream mixture onto the eggs and mix well. Strain the mixture through a sieve and into a jug.

  3. With the tart case still on the baking sheet, carefully pour the custard into the tart. Reduce the temperature to 150C/130C fan/ gas 2 and bake for 30 mins until the filling has just set but still has a slight wobble in the middle (the tart will continue to set a little once out of the oven ). Cool to room temperature, then chill in the fridge for at least 2 hrs.

  4. Whip the remaining cream, sugar and Baileys until it just holds its shape. Pile into the centre of the tart, leaving a border of custard exposed around the edges. Scatter with crumbled honeycomb, if you like, and serve immediately.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…