This Bailey’s chocolate tart has a flaky, buttery crust filled with scrumptious and delectable smooth chocolate filling! An absolutely delicious and easy dessert for any occasion!
Bailey’s Chocolate Tart may look intimidating, but once you are done with the tart base, there is nothing much to it. I love to make the tart shell from scratch, it is so easy! But if you are hard pressed for time, the readymade crust will just work as well. In fact, then you hardly have much to do. The filling consists of a mix of dark, semi-sweet chocolate and heavy cream.
To take it up a notch, I’ve spiked up the chocolate filling with some Bailey’s Irish Cream. So basically we have Bailey’s ganache. You may skip the Bailey’s and enjoy it as a plain chocolate tart. The flaky, buttery crust filled with scrumptious and delectable smooth chocolate filling is simply divine! You can also make mini tarts instead of one big tart.
This is a very decadent dessert, not overly sweet, and a hint of the Irish cream is like additional goodness to the already luxurious chocolate tart.
So without further ado, let’s get started.
- INSTRUCTIONS TO MAKE BAILEY’S CHOCOLATE TART
- HOW TO MAKE BAILEY’S CHOCOLATE TART?
- Bailey’s Chocolate Tart Recipe
INSTRUCTIONS TO MAKE BAILEY’S CHOCOLATE TART
FOR THE TART SHELL
1.Add the flour, sugar, and salt, in the bowl of a food processor fitted with steel blade, pulse it a couple of times to mix well. Add cold diced butter and pulse it 8-10 times or until the fat breaks down into pea-sized pieces. If you don’t have a food processor, use a bowl, combine the flour, sugar, and salt and whisk well, add cubes of chilled butter, incorporate the butter into the flour with a fork until it resembles coarse crumbs.
2.With the food processor running, stream in the cold water through the feed tube until the dough leaves the sides of the bowl. The dough should not form a ball, so stop pulsing when you see the dough beginning to form a ball. Do not over process the dough, some crumbs are fine. I used about 3 tablespoons of ice cold water, you may need more or less depending on the weather conditions, humidity etc.
3.Turn the dough onto a cling film, flatten it into a disc, wrap and refrigerate it for 1 hour.
4.Roll out the dough on a lightly floured work surface from the center to the edge into a 10-inch circle and about 1/4th inch thick.
5.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.
6.Preheat the oven to 425 degrees F. 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).
7.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 CHOCOLATE FILLING
1.Add chocolate chips and dark chocolate chunks in a heatproof 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.Whisk the chocolate cream mixture gently 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.
NOTES
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 fingertips 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 you desire.
HOW TO MAKE BAILEY’S CHOCOLATE TART?
Bailey’s Chocolate Tart Recipe
Ingredients1x2x3x
For the crust
- 1 cup of all-purpose flour, refrigerated for 1 hour
- 6 tbsp of unsalted butter, cold and diced into small cubes
- 2-3 tbsp of ice-cold water
- 1 tbsp sugar
- 1/4 tsp salt, skip if using salted butter
For the chocolate filling
- 3/4 cup of semi-sweet chocolate chips, I used 42% cacao
- 1/4 cup of dark chocolate, I used 100% Cacao
- 1/2 cup heavy cream
- 2 tbsp of Bailey’s Irish cream
- 7-10 almonds, blanched in hot water for 10 minutes, skin peeled and slivered–for garnish
- 6 strawberries, for garnish
Equipment
- 7 inch round fluted tart pan, 1 inch deep
Instructions
For the crust
- Add the flour, sugar, and salt, in the bowl of a food processor fitted with steel blade, pulse it a couple of times to mix well. Add cold diced butter and pulse it 8-10 times or until the fat breaks down into pea-sized pieces. If you don’t have a food processor, use a bowl, combine the flour, sugar, and salt and whisk well, add cubes of chilled butter, incorporate the butter into the flour with a fork until it resembles coarse crumbs.
- With the food processor running, stream in the cold water through the feed tube until the dough leaves the sides of the bowl. The dough should not form a ball, so stop pulsing when you see the dough beginning to form a ball. Do not over process the dough, some crumbs are fine. I used about 3 tablespoons of ice cold water, you may need more or less depending on the weather conditions, humidity etc.
- Turn the dough onto a cling film, flatten it into a disc, wrap and refrigerate it for 1 hour.
- Roll out the dough on a lightly floured work surface from the center to the edge into a 10-inch circle and about 1/4th inch thick.
- 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.
- Preheat the oven to 425 degrees F. Gently pierce the bottom and the sides of the crust with a fork all over.
- 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 chocolate filling
- Add chocolate chips and dark chocolate chunks in a heatproof bowl.
- In a saucepan, bring the heavy cream to a simmer on medium-high.
- Pour the cream over the chocolate and let it stand for a minute for the chocolate to melt.
- Whisk the chocolate cream mixture gently until the chocolate has melted and the mixture is smooth.
- Add Bailey’s Irish crème and give it a final whisk.
- Pour the chocolate mixture in the prepared tart shell and garnish with slivered almonds and strawberries (or whatever you prefer).
- Refrigerate it until the chocolate is firm (at least 1 hour to overnight for best results), Serve at room temperature.
Notes
- If you are using unsalted butter, whisk in a ¼ teaspoon of salt in the flour
- If you are not using a fork, use only your fingertips 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.
- I’ve used 75:25 :: semi-sweet chocolate: dark chocolate, you may use any type of chocolate you desire.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Regards,
Freda
Bailey’s Chocolate Tart Recipe
Ingredients
For the crust
- 1 cup of all-purpose flour, refrigerated for 1 hour
- 6 tbsp of unsalted butter, cold and diced into small cubes
- 2-3 tbsp of ice-cold water
- 1 tbsp sugar
- 1/4 tsp salt, skip if using salted butter
For the chocolate filling
- 3/4 cup of semi-sweet chocolate chips, I used 42% cacao
- 1/4 cup of dark chocolate, I used 100% Cacao
- 1/2 cup heavy cream
- 2 tbsp of Bailey’s Irish cream
- 7-10 almonds, blanched in hot water for 10 minutes, skin peeled and slivered–for garnish
- 6 strawberries, for garnish
Equipment
- 7 inch round fluted tart pan, 1 inch deep
Instructions
For the crust
- Add the flour, sugar, and salt, in the bowl of a food processor fitted with steel blade, pulse it a couple of times to mix well. Add cold diced butter and pulse it 8-10 times or until the fat breaks down into pea-sized pieces. If you don’t have a food processor, use a bowl, combine the flour, sugar, and salt and whisk well, add cubes of chilled butter, incorporate the butter into the flour with a fork until it resembles coarse crumbs.
- With the food processor running, stream in the cold water through the feed tube until the dough leaves the sides of the bowl. The dough should not form a ball, so stop pulsing when you see the dough beginning to form a ball. Do not over process the dough, some crumbs are fine. I used about 3 tablespoons of ice cold water, you may need more or less depending on the weather conditions, humidity etc.
- Turn the dough onto a cling film, flatten it into a disc, wrap and refrigerate it for 1 hour.
- Roll out the dough on a lightly floured work surface from the center to the edge into a 10-inch circle and about 1/4th inch thick.
- 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.
- Preheat the oven to 425 degrees F. Gently pierce the bottom and the sides of the crust with a fork all over.
- 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 chocolate filling
- Add chocolate chips and dark chocolate chunks in a heatproof bowl.
- In a saucepan, bring the heavy cream to a simmer on medium-high.
- Pour the cream over the chocolate and let it stand for a minute for the chocolate to melt.
- Whisk the chocolate cream mixture gently until the chocolate has melted and the mixture is smooth.
- Add Bailey’s Irish crème and give it a final whisk.
- Pour the chocolate mixture in the prepared tart shell and garnish with slivered almonds and strawberries (or whatever you prefer).
- Refrigerate it until the chocolate is firm (at least 1 hour to overnight for best results), Serve at room temperature.
Notes
- If you are using unsalted butter, whisk in a ¼ teaspoon of salt in the flour
- If you are not using a fork, use only your fingertips 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.
- I’ve used 75:25 :: semi-sweet chocolate: dark chocolate, you may use any type of chocolate you desire.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
This Veg Pulao Rice | Veg Pulav | Rice Pilaf is a delicious and aromatic one-pot wholesome meal. Enjoy this veg pulao by itself or along with some curry or yogurt raita. Pulao is also known by other names like Pulav, Pilaf, Polow or Pilau.
Pulao is a rice dish cooked with aromatic spices and vegetables and/or with meats. In my household, mom would make her Goan veg pulao every Sunday along with chicken curry. It was a pretty staple menu. As kids, we devoured it!
She still probably does, but now times have changed and we are miles apart, but luckily she taught me this simple dish, so I can prepare it whenever I feel like having some. Mom’s version of Pulao is a very basic carrot and peas Goan style pulao. It is minimally spiced with whole spices and cooked in veg or chicken stock.
I prepare Mom’s simple pulao recipe if I have some spicy curry to go along with it. Or else I prepare this version of vegetable pulao, which is spiced and loaded with vegetables making it a quick one-pot meal.
- HOW TO MAKE VEG PULAO AT HOME?
- IF YOU ENJOYED THIS VEGETABLE PULAO | VEG PULAO RECIPE, HERE AE SOME MORE EASY VEG RICE RECIPES THAT YOU MAY ENJOY TOO
- STEP BY STEP INSTRUCTIONS TO MAKE VEG PULAO | VEG PULAV | VEGETABLE PULAO RECIPE
- HOW TO MAKE VEG PULAO | MIX VEG PULAO | PULAO RICE RECIPE?
- Veg Pulao Recipe | Veg Pulav | Rice Pilaf
HOW TO MAKE VEG PULAO AT HOME?
Learning to make pulao is one of the most basic things you can start off with if you are totally new to cooking.
The key to a nice, fluffy pulao is the ratio of rice to water. The quantity of water should be double of the rice.
To make vegetable pulao , you start off by sautéeing some whole spices in ghee or oil.
Then sauté onions, veggies, and spices, add the rice, stir fry it for a minute. Add water or vegetable stock, bring to a boil, reduce the heat, cover and simmer until all the water is absorbed.
If you like a spicy pulao, add more chilli powder in this recipe. Omit it if making for kids.
Then comes another important part- do not disturb the cooked pulao for at least 10-15 minutes. After the resting time, fluff it gently with a fork. You will always have the perfect pulao every single time, by following these two simple tips.
Indian Vegetable Pulao is one of those easy rice recipes for lunch or dinner. It is quick and fuss-free. There are some many different types of pulao recipes like coconut milk pulao, shahi pulao, navratan pulao, Kashmiri pulao etc amongst the vegetarian rice recipes. All of them are simply delicious!
I prefer to use Basmatice rice as it is the best kind of rice to make any kind of biryani or pulav.
If you are looking for simple Indian rice recipes, you should definitely try out this simple veg pulao . Feel free to add whatever vegetables and spices you have at hand, or flavor the pulao with vegetable stock.
Let’s head on over to the recipe of veg pulao!
IF YOU ENJOYED THIS VEGETABLE PULAO | VEG PULAO RECIPE, HERE AE SOME MORE EASY VEG RICE RECIPES THAT YOU MAY ENJOY TOO
- Moong sprouts & paneer pulao
- Mushroom pulao
- Cauliflower biryani
- Palak rice
STEP BY STEP INSTRUCTIONS TO MAKE VEG PULAO | VEG PULAV | VEGETABLE PULAO RECIPE
1.Wash and soak the rice for 30 minutes in water, drain and keep aside.
2.Heat ghee in a deep bottomed pan, add bay leaves, cardamom, cinnamon, cloves, peppercorn, and star anise, sauté till the spices release their aroma.
3.Add sliced onions and sauté on low heat until translucent.
4.Add finely chopped ginger garlic (or you can even add ginger garlic paste), sauté until the raw aroma of ginger garlic is gone.
5.Add chopped tomatoes, sauté on low heat until it turns mushy.
6.Add all the chopped vegetables and saute for a minute.
7.Add all the spices on low heat and mix well.
8.Add the washed and drained rice and sauté gently for about a minute taking care not to break the rice grains.
9.Add 2 cups of water/vegetable stock
10.Add salt to season and stir again. Check the seasoning by tasting the water, it should taste salty, if not you may need to add a little more salt. Let the rice cook with the lid covered on low heat. It takes about 10 minutes
11.Once cooked, let it sit undisturbed for 10-15 minutes, then gently fluff with a fork.
12.Garnish with cilantro (optional). Serve with raita/any curry of your choice or simply relish it as it is.
Notes
1.You can use any vegetables you wish to.
2.Adjust the spices to suit your spice level, the above quantities of spice powders yields a very mildly spiced rice. If you like a spicy veg pulao , increase the chilli powder, also add some chopped green chillies.
3.For a simple pulao recipe without vegetables: omit the veggies i.e. skip steps 5 to 7, you may add or skip adding spice powders too. You may add tomatoes if you wish to.
HOW TO MAKE VEG PULAO | MIX VEG PULAO | PULAO RICE RECIPE?
Veg Pulao Recipe | Veg Pulav | Rice Pilaf
Ingredients1x2x3x
- 1 cup Basmati rice
- 2 tbsp ghee/ oil
- Whole spices (2 bay leaves, 2 cloves, 5 peppercorns, 3 green cardamoms, 1 star anise, 1-inch cinnamon stick)
- 1/2 cup thinly sliced onions
- 1/4 inch grated or finely chopped ginger/ginger paste
- 1 tsp finely chopped garlic/garlic paste
- 1/2 cup chopped tomatoes
- 1/2 cup chopped french beans
- 1/2 cup cauliflower florets
- 1/2 cup mixed vegetables, carrots, sweet corn kernels, lima beans, green peas
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp cumin-coriander powder
- 1/2 tsp garam masala/pulao masala
- Salt, to season
- 2 cups water/vegetable stock
- Cilantro/Coriander leaves, for garnish (optional)
Instructions
- Wash and soak the rice for 30 minutes in water, drain and keep aside.
- Heat ghee in a deep bottomed pan, add bay leaves, cardamom, cinnamon, cloves, peppercorn, and star anise, sauté till the spices release their aroma.
- Add sliced onions and sauté on low heat until translucent.
- Add finely chopped ginger garlic ( or you can even add ginger garlic paste), sauté until the raw aroma of ginger garlic is gone.
- Add chopped tomatoes, sauté on low heat until it turns mushy.
- Add all the chopped vegetables and saute for a minute.
- Add all the spices on low heat and mix well.
- Add the washed and drained rice and sauté gently for about a minute taking care not to break the rice grains.
- Add 2 cups of water/vegetable stock
- Add salt to season and stir again. Check the seasoning by tasting the water, it should taste salty, if not you may need to add a little more salt. Let the rice cook with the lid covered on low heat. It takes about 10 minutes
- Once cooked, let it sit undisturbed for 10-15 minutes, then gently fluff with a fork.
- Garnish with cilantro (optional). Serve with raita/any curry of your choice or simply relish it as it is.
Notes
- You can use any vegetables you wish to.
- Adjust the spices to suit your spice level, the above quantities of spice powders yields a very mildly spiced rice. If you like a spicy veg pulao , increase the chilli powder, also add some chopped green chillies.
- For a simple pulao recipe without vegetables: omit the veggies i.e. skip steps 5 to 7, you may add or skip adding spice powders too. You may add tomatoes if you wish to.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
