I put this recipe together about fifteen years ago when I was very involved with Euro-Toques the Chef’s organisation.
Baileys was our major sponsor and they decided to produce a cookbook of dishes featuring Baileys, this was my contribution.
It has, even though I say it myself, turned out well and must be the recipe of mine that is most frequently copied, there are many references to people using it on the internet which I think delightful.
It is a bit of a fiddle to make and is certainly a tart for a special occasion but I enjoy it so much I am still managing to find such occasions from time to time.


Baileys and White Chocolate Tart

Filling;
400g(14oz.) White Chocolate
1 Lge measure of Bailys
225g(8 oz.) Unsalted Butter
4 Eggs and 6 Egg Yolks
2 Tbs 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.Roll 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.

This is delicious if served with a little pureed raspberries.