Bitter chocolate tart with Baileys
Give in to temptation with this bitter chocolate tart, with a hint of Baileys.
Ingredients
75g butter
75g castor sugar
75g ground almonds
125g plain flour
Pinch of salt
2 tbsp iced water, or more
Filling300mls thickened or whipping cream
200g dark chocolate (70 per cent)
50g butter, chopped
2 tbsp Baileys Irish Cream
Method
To make the pastry, whiz the butter, sugar, almonds, flour and salt in a food processor until smooth.
Add water a spoonful at a time, still whizzing, until the pastry clumps into a ball. Place on the base of a 20cm tart tin and gently, gradually, press the mixture down, working from the centre out, to cover the base and up the sides. Trim the sides. Refrigerate for 1 hour.
Heat the oven to 180C. Line the tart with foil and weigh down with baking beans or pastry weights. Bake for 15 minutes, carefully remove beans and foil, then bake for a further 5 to 10 mins until lightly golden. Cool.
To make the filling, heat the cream until just before boiling point, when it will "tremble".
Finely chop the chocolate and place in a heatproof bowl.
Add the cream, leave for 1 min, then mix well with a spatula, working from the centre outwards. Add the butter and stir until smooth. Stir in the liqueur and pour into the tart case.
Leave in a level place to cool, then refrigerate for 3 hours before serving.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
