Now that it’s almost December, the Christmas parties will soon be starting. Whether you’re hosting your own one, or you need a dish to take to someone else’s, our recipe this week for this delicious Baileys custard tart is perfect!
Crisp, sweet pastry with a creamy filling and a crunch of honeycomb – this luxurious dessert is sure to bring some Christmas cheer and will definitely get guests talking.
Here’s what you’ll need…
320g sweet shortcrust pastry sheet
Plain flour, for dusting
350ml double cream, plus 200ml for topping
1 vanilla pod, split lengthways
2 whole eggs, plus 4 egg yolks
125g caster sugar, plus 1 ½ tbsp for topping
200ml Baileys, plus 1 tbsp for topping
Honeycomb, crumbled (optional)
Here’s what you’ll need to do…
- Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to heat up. Unroll the pastry, then use to line a 22cm fluted tart tin. Leave about 1cm of pastry overhanging and trim the rest.
- Line the case with baking parchment (scrunch it up first to make it more pliable) and baking beans. Place on the hot baking sheet and bake for 15 mins, then remove the beans and parchment and return to the oven for another 5 mins or until biscuity brown.
- Trim the sides of the pastry case with a serrated knife and discard the trimmings.
- Pour the cream into a saucepan, scrape out the seeds from the vanilla, add these along with the pod and heat until steaming.
- Meanwhile, whisk the whole eggs, yolks and sugar in a large bowl until smooth. Pour the Baileys into the cream, then the cream mixture onto the eggs and mix well. Strain the mixture through a sieve and into a jug.
- With the tart case still on the baking sheet, carefully pour the custard into the tart.
- Reduce the temperature to 150C/130C fan/ gas 2 and bake for 30 mins until the filling has just set but still has a slight wobble in the middle (the tart will continue to set a little once out of the oven ).
- Cool to room temperature, then chill in the fridge for at least 2 hrs.
- Whip the remaining cream, sugar and Baileys until it just holds its shape. Pile into the centre of the tart, leaving a border of custard exposed around the edges.
- Scatter with crumbled honeycomb, if you like, and serve immediately.