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Baileys custard tart

Baileys custard tart 2016

Baileys custard tart

Name: Baileys custard tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12
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 1/2 tbsp for topping; 200ml Irish cream plus 1 tbsp for topping; honeycomb crumbled (optional)

Cassie Best

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Serves 12

More effort

Prep: 20 mins

Cook: 50 mins

plus 2 1/2 hrs cooling

A star rating of 5 out of 5.2 ratingsRate

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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!

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 1/2 tbsp for topping
200ml Irish cream

plus 1 tbsp for topping
honeycomb

crumbled (optional)

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Nutrition: per serving

kcal470
fat35g
saturates20g
carbs30g
sugars21g
fibre1g
protein5g
salt0.2g

Method

step 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.
step 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 Irish cream into the cream, then the cream mixture onto the eggs and mix well. Strain the mixture through a sieve and into a jug.
step 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.
step 4

Whip the remaining cream, sugar and Irish cream 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.

Recipe from Good Food magazine, November 2016

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A star rating of 5 out of 5.2 ratings

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