• 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


  • For the Pastry:
  • Cream butter and sugar until light and fluffy.
  • Add in eggs and flour and bring the mixture together.
  • Wrap in cling film and allow to rest.
  • Grease and line a 23cm/9 inch loose bottomed flan ring with sweet pastry.
  • Blind bake the tartlet case.
  • For the Filling:
  • Preheat the oven to 150°C/300°F/Gas mark 2.
  • Put the cream and Baileys into a small saucepan and bring it to the boil.
  • Whisk the egg yolks and sugar together until they are light and creamy.
  • Pour the boiled cream in on the whisked eggs and sugar and whisk well until properly combined.
  • Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off.
  • Pour the mixture into the prepared tartlet mould and bake for 45-50 minutes until just about set.
  • Remove from the oven and allow to cool down.
  • Store in the fridge until required.
  • To serve:
  • 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.
  • Serve with some fresh raspberries and whipped cream.


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!