Ingredients
- Filling:
- Butter for greasing
- 1 quantity Sweet pastry
- 2 1/2 cups of pouring cream
- 2 tbsp. Baileys
- 6 large egg yolks
- 3/4 cup caster (superfine) sugar, plus extra for dusting
- Pastry:
- Sweet Pastry
- 10 oz plain flour
- 4 oz caster sugar
- 5 oz butter
- 1 egg
Details
Adapted from magicalrecipes.net
Preparation
Step 1
Filling:
Lower the oven temperature to 300 degrees F.
Put the cream and baileys into a small saucepan and bring to the boil.
Whisk the egg yolks and sugar together in a large heatproof bowl until they are light and creamy then pour in the boiled cream.
Whisk until combined.
Allow to rest for a few minutes until the froth settles, or skim the froth with a slotted spoon.
Pour the mixture into the prepared tart case and bake in the oven for 45-50 minutes until just about set.
Remove from the oven and allow cooling. Store in the fridge until required.
To serve, dust some caster sugar over the tart and use a chef's blowtorch to lightly glaze the top.
Alternatively, place under a hot grill watching carefully, until the top is browned.
Pastry:
Cream butter and sugar until light and fluffy.
Add in eggs and flour and bring the mixture together.
Wrap in cling film and allow to rest.
Grease and line a 9 inch loose bottomed flan ring with sweet pastry.
Blind bake the tartlet case.
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