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Tart: White Chocolate and Baileys Tart




Source of Recipe


Chef Martin Dwyer , Dwyers Restaurant


List of Ingredients




Filling
14oz. White Chocolate
1 Large Measure of Baileys
8 oz. Unsalted Butter
4 Eggs and 6 Egg Yolks
2 tbs. Honey

Pastry
8 oz. Flour
1 oz. Castor sugar
4 oz. Butter
1 Egg Yolk
2 tbs. Water


Recipe



Set oven to 180C/350F/Gas 4
You will need a 12 x 1in deep Tart Tin


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 mins.
Remove the paper, paint with eggwash and bake for a further 5 mins to brown and crispen.

For the 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 mins or until just set.