Bailey’s Chocolate Truffle Tart

When it comes to chocolate, resistance is futile.” – Regina Brett

I would like to start my first post on a sweet note, and chocolate is the perfect thing I can think of (or rather just another reason for me to indulge…:p and the quote above just affirms it).


This is a very decadent dessert, not overly sweet, and a hint of the Irish crème is like an additional goodness to the already luxurious chocolate tart.

So without further ado , lets get started.


Makes one 7-inch tart crust

For the crust:

1 cup of all purpose flour/maida (refrigerated for 1 hour)

6 tablespoons of salted butter (cold and cut into small cubes)

2-3 tablespoons of ice-cold water

1 tablespoon sugar

For the filling:

3/4th cup of semi sweet chocolate chips ( I used 42% cacao)

1/4th cup of dark chocolate ( I used 100% Cacao)

½ cup heavy cream

2 tablespoons of Bailey’s Irish crème

7-10 almonds (blanched in hot water for 10 minutes , skin peeled and slivered)–for garnish

6 strawberries –for garnish


7-inch round fluted tart pan (1 inch deep)

Step by step instructions

For the tart shell

1.Pre heat the oven to 425 F .

2.In a bowl combine the flour and sugar, add cubes of chilled butter, incorporate the butter into the flour with a fork until it resembles coarse crumbs.

3.Sprinkle a tablespoon of ice-cold water at a time over the coarse mixture , and gently mix using the back of a fork until the dough comes together. The dough need not be smooth, only make sure it holds together. I used about 3 tablespoons, you may need more or less depending on the weather conditions, humidity etc.

4.Turn the dough onto a cling film ,flatten it into a disc , wrap and refrigerate it for 1 hour.

5.After 30 minutes, roll out the dough on a lightly floured work surface into a 10 inch circle and about 1/4th inch thick.

6.Place the rolled dough in a 7 inch fluted tart pan with a removable bottom, press the dough firmly and carefully at the bottom and the sides of the pan, trim off excess dough from the rim of the pan. Refrigerate it again for 30 minutes.

7.Gently pierce the bottom and the sides of the crust with a fork all over (Doing this prevents large bubbles from forming and ensures that the crust stays smooth).

8.Bake the tart shell for about 10 -15 minutes or until it is golden brown and let it cool in the tart pan on a wire rack.

For the filling

1.Add chocolate chips and dark chocolate chunks in a heat proof bowl.

2.In a saucepan, bring the heavy cream to a simmer on medium high.

3.Pour the cream over the chocolate and let it stand for a minute for the chocolate to melt.

4.Gently whisk the chocolate cream mixture until the chocolate has melted and the mixture is smooth.

5.Add Bailey’s Irish crème and give it a final whisk.

6.Pour the chocolate mixture  in the prepared tart shell and garnish with slivered almonds and strawberries (or whatever you prefer).

7.Refrigerate it until the chocolate is firm (at least 1 hour to overnight for best results), Serve at room temperature.


1.If you are using unsalted butter, whisk in a ¼ teaspoon of salt in the flour.

2.If you are not using a fork , use only your finger tips to work with the dough, to avoid the warmth of your hands from softening the butter. Remember the key to a flaky and buttery crust is that all the ingredients must be cold.

3.I’ve used  75:25 :: semi sweet chocolate:dark chocolate, you may use any type of chocolate to suit your taste buds ,if using only dark chocolate I would suggest adding some sugar to the cream whilst simmering.







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