- sweet pastry
- 300 g plain flour
- 110 g caster sugar
- 150 g butter
- 1 egg
- 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!