Baileys chocolate tart

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix flour, icing sugar and salt in a mixing bowl. Add butter in pieces and egg and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough

2. 2

   Then spread the dough evenly in a greased tart mould (26 cm ∅) and shape into a smooth base with your hands. Press the dough up at the edge. Prick the dough base several times with a fork. Line with baking paper, fill in dried peas. Bake blind in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes, remove from oven. Remove paper and dried peas. Bake at the same temperature for another 5 minutes. Remove the base from the oven and let it cool down

3. 3

   Spread the jam on the short pastry base. Finely chop the chocolate coating. Bring cream to the boil in a pot. Stir in the chocolate coating until a smooth cream is obtained. Finally stir in the liqueur. Chill for about 45 minutes until it begins to set. Then whisk with the whisk of the hand mixer until creamy and spread loosely on the tart. Put the tarte in a cool place for approx. 2 hours

4. 4

   Peel approx. 50 g of the room-warm white chocolate with a peeler and chill. Before serving, decorate the chocolate tart with chocolate rolls and dust with cocoa

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
380 kcal

CARBS
36 g

FATS
24 g

PROTEINS
5 g