In the year 2000 Baileys produced a cookbook called
Pure Indulgence.

This was
“Delicious food and drink recipes using Baileys from prizewinning
Irish restaurants and bars”

I was one of the restaurants asked to contribute and as I had a recipe which was a bit of a signature in my restaurant and which used Baileys this was an easy pick for me.

Baileys organised everything, photo shoots, testing of recipes and all the lovely glossy production.
The book is now out of print but I sold a lot of copies in the restaurant when it was about.
For some reason my contribution seem to grab peoples imaginations and was frequently the one reproduced in reviews.
I remember Googling it in at one stage and finding it in a lot of restaurant menus, even in a couple in Australia.
Of course it became a standard in the my restaurant and by the time we shut in 2004 I was heartily sick of it.
I made my first one in over four years last week and discovered that time has been kind to the recipe.
I enjoyed the result.

This is the picture that appeared in the Pure Indulgence book.

This time I tweaked it a little.
I used the new Caramel Baileys instead of the original
and I used Green and Black’s White Chocolate with Vanilla
which is an extremely good white chololate, even if very expensive.
It did turn out extremely well.

White Chocolate Tart with Baileys

Filling;
350g(12oz.) White Chocolate
1 Lge measure of Bailys (or two)
175g(6 oz.) Unsalted Butter
4 Eggs and 4 Egg Yolks
2 Tbs Honey

Pastry;
225g(8 oz.) Flour
30g(1 oz.) Castor sugar
110g (4 oz.) Butter
1 Egg Yolk
2 Tbs. Water

Set oven to 180C 350F Gas 4
You will need a 12ins. x 1ins. deep Tart Tin

Method;
For the pastry, dice the butter and rub it in to the flour and sugar. Add the egg and water and bind into a dough.
(or make in a food processor in the usual way)
Roll out to line the tart tin leaving a small overlap in case it shrinks.Line with non-stick paper and weights and bake blind for 15 mts.Remove the paper, paint with eggwash and bake for a further 5 mts to brown and crispen.

Filling; Melt the chocolate gently with the butter.
You can do this in a microwave or in a bowl over a pan of simmering water.
Stir in the Baileys and leave to cool a little.
Beat the eggs, egg yolks, and honey together until thick and white.
At this stage you may need to re-whisk the chocolate mixture.
If it has separated stir in a few spoons of the egg mixture to bring it back

Fold both mixtures together and pour into the pastry shell.
Bake for 30 mts or until just set.

It should rise a little in the cooking and then sink again.
It looks well to sieve some icing sugar on the top before serving.
This gives 10 to 12 good slices.