Baileys custard tart 2016

Baileys custard tart

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(1 ratings)

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
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  • 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)



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


  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.

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Comments, questions and tips

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30th Dec, 2016
Really fantastic recipe, I made it with gluten free pastry and it was delicious. The rest of the family loved it. Making it again for New Year's Eve dinner party.
5th Nov, 2018
Can you freeze this tart? Thanks.
goodfoodteam's picture
6th Nov, 2018
Thanks for your question. We don't suggest freezing this tart. All our freezable recipes are marked with a blue star above the nutritional information. We hope that helps in future.
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