Baileys Crème Brulee Tart

The perfect dinner party dessert.

Ingredients


  • pastry:
  • sweet pastry
  • 300 g plain flour
  • 110 g caster sugar
  • 150 g butter
  • 1 egg
  • filling:
  • baileys crème brulee filling:
  • 600 ml pouring cream
  • 100 ml baileys
  • 6 egg yolks
  • 150 g caster sugar

Method

  1. For the Pastry:
  2. Cream butter and sugar until light and fluffy.
  3. Add in eggs and flour and bring the mixture together.
  4. Wrap in cling film and allow to rest.
  5. Grease and line a 23cm/9 inch loose bottomed flan ring with sweet pastry.
  6. Blind bake the tartlet case.
  7. For the Filling:
  8. Preheat the oven to 150°C/300°F/Gas mark 2.
  9. Put the cream and Baileys into a small saucepan and bring it to the boil.
  10. Whisk the egg yolks and sugar together until they are light and creamy.
  11. Pour the boiled cream in on the whisked eggs and sugar and whisk well until properly combined.
  12. Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off.
  13. Pour the mixture into the prepared tartlet mould and bake for 45-50 minutes until just about set.
  14. Remove from the oven and allow to cool down.
  15. Store in the fridge until required.
  16. To serve:
  17. Dust some caster sugar over the top of the tart and use a chef’s blowtorch to glaze lightly glaze the top of the tart.
  18. Serve with some fresh raspberries and whipped cream.

Notes:

Kevin's tip: If you don’t like baileys you can use add some strong coffee to the egg custard for a delicious coffee version of the tart. Better again why not use a combination of both baileys and coffee!





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