Baileys and White Chocolate Tart
Sweet Dishes
Indulgent
Romantic dinner for two
Recommended by Chefs Filling:
14oz white chocolate
1 large measure Baileys
8oz unsalted butter
4 eggs
6 egg yolks
2 tbsp honey

Pastry:
8oz flour
1oz castor sugar
4oz butter
1 egg yolk
2 tbsp water

Dice the butter and rub into the flour and sugar, add the egg and bind into a dough. Roll out the line of a 12inch x 1inch tart tin leaving a small overlap in case of shrinkage. Line with greaseproof and weights and bake blind for 15 minutes.

Remove the paper, paint with egg wash and bake for a further 3 minutes to crispen. 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 minutes at 180C/350F/gas mark 4 until just set. Serve cool with raspberry coulis.