ADVERTISEMENT
1. Prepare the Pastry: In a large mixing bowl, combine the plain flour, icing sugar, and cocoa powder. Add the cold salted butter and rub it into the dry ingredients until the mixture resembles breadcrumbs. Stir in the egg yolks until the dough comes together. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
2. Roll Out the Pastry: Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled pastry to fit a tart tin. Carefully transfer the pastry to the tin, pressing it into the edges. Trim any excess pastry.
3. Blind Bake the Pastry: Line the pastry with parchment paper and fill with baking beans or rice. Bake in the preheated oven for 15 minutes. Remove the parchment and beans, then bake for an additional 5-10 minutes until firm and slightly crisp. Allow to cool.
4. Make the Filling: In a heatproof bowl, combine the dark chocolate, milk chocolate, and salted butter. In a saucepan, heat the double cream until just simmering, then pour it over the chocolate mixture. Let it sit for a minute, then stir until smooth. Add the Baileys Irish Cream and mix until fully incorporated.
5. Assemble the Tart: Pour the chocolate filling into the cooled pastry shell, smoothing the top with a spatula. If using, grate the white chocolate over the top for garnish.
6. Chill the Tart: Refrigerate the tart for at least 2 hours or un
ADVERTISEMENT
