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White Chocolate and Baileys Tart

Filling;
225g (8oz.) White Chocolate
1 Lge measure of Bailys
110g (4 oz.) Unsalted Butter
2 Eggs and 3 Egg Yolks
1 Tablespoon 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.Rool out to line the tart tin leaving a small overlap in case it shrinks.Line with greaseproof 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,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) Fold both mixtures together and pour into the pastry shell.
Bake for 30 mts or until just set.



April 14, 2006 09:11 PM | 2 Comments
  Martin Dwyer
Consultant Chef