Pudding tart with Baileys: dessert for connoisseurs

If you want to serve something really special to your loved ones, our Pudding Tartlet with Baileys is just the thing. This dessert turns your dining room into a restaurant and leaves your guests floating on cloud nine. Bring home a sense of extravagance and luxury with this heavenly dessert.

You should have a little patience for this recipe, because it takes a little more time, but the effort is worth it. At the end, you prepare a delicious dessert that you and your loved ones will enjoy and will bring real luxury feelings to the table. After the cakes are baked, they keep well in the refrigerator for a couple of hours. However, you don’t have to leave the dessert in the fridge overnight. It’s best to serve your custard tarts with Baileys fresh. Then they taste best. Sprinkle some chocolate chips or almond pieces on top for a finishing touch. The dessert is perfect after lunch or as a dessert to end the day in the evening. Try it and see for yourself.

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A tart with milk Baileys is placed on a plate.  It is covered with chocolate chips.


Pudding Tartlet with Baileys: The ultimate dessert


Give yourself a well-deserved break and enjoy our Baileys Pudding Tartlet! The perfect dessert for moments of feeling.

For now

for the pudding


the preparation

  1. Mix the flour with the powdered sugar and salt and put it on the work surface. Make a well in the center and add the egg yolk. Spread the cold butter in small pieces on the edge of the flour.

  2. Cut everything into small pieces, then knead quickly with your hands to form a smooth dough. If necessary, add 1-2 tablespoons of cold water or a little flour. Wrap in paper and refrigerate the dough for 30 minutes.

  3. Grease six cake pans (diameter 8 cm) with butter. Divide the dough into 6 pieces and dust each one with a little flour on a work surface, slightly larger than the ramekins.

  4. Line and refrigerate for 30 minutes. Preheat the oven to 200 degrees above and below. Line the molds with baking paper and ceramic balls and bake blindly for 10-15 minutes.

  5. Remove the baking paper and ceramic balls and bake the bases for 5-10 minutes until golden. Take it out and let it cool down a bit. Reduce the oven temperature to 160 degrees.

  6. For the filling, heat the milk and cream in a saucepan. Beat the eggs and powdered sugar in a heatproof bowl, then pour in the milk mixture and mix well.

  7. Return everything to the saucepan and heat, stirring constantly, until the mixture thickens. Pass the milk through a fine sieve and add Baileys with vanilla extract. Pour into molds and put the tarts in the oven for 20 minutes.

  8. Remove, cool and refrigerate. Beat the double cream, brown sugar and Baileys until smooth and creamy. On top of the tortillas, sprinkle with finely grated chocolate and serve.

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