Baileys Easter Tiny Tarts

Rich, velvety chocolate meets smooth Baileys in these effortless mini tarts—perfect for any occasion

These Bailey’s chocolate tarts are rich, creamy, and effortlessly elegant. With just a handful of ingredients and minimal prep time, they’re perfect for any gathering. A silky Baileys-infused chocolate filling is nestled in crisp shortcrust pastry and finished with a chocolate egg or fresh raspberry. Simple, quick, and undeniably delicious!

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@cookwitheugeneEasy and delicious Easter Baileys chocolate mini tarts 🐣 Ingredients: • Shortcut pastry for approx 15 small tarts • 100ml Bailey’s • 1 tbsp light brown sugar • 150g dark chocolate • 15 mini eggs or raspberries 1. For the shortcrust pastry, combine 250g of flour with 125g of unsalted butter in a food processor and mix until a crumb consistency. 2. Gradually add cold water until the dough comes together. 3. Roll out onto a floured surface and use a cup to cut out small circles. 4. Place these into a cupcake tin and use your fingers to press into the mould. 5. Heat the Bailey’s and sugar in a pan over a gentle heat until sugar has melted and the mixture begins to bubble. 6. Remove from the heat and stir in the chopped chocolate until the mixture is smooth. 7. Spoon into each tart case and leave to cool for approximately 10 minutes. 8. Top with a mini egg or raspberry and dig in. 9. Alternatively, you can whisk 100ml double cream until soft peaks, whisk in 50ml of Bailey’s and swirl onto the tops of each tart. #easter #eastereggs #minieggs #easterdesserts

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Ingredients

• Shortcut pastry for approx 15 small tarts

• 100ml Bailey’s

• 1 tbsp light brown sugar

• 150g dark chocolate

• 15 mini eggs or raspberries

Method

1. For the shortcrust pastry, combine 250g of flour with 125g of unsalted butter in a food processor and mix until a crumb consistency.

2. Gradually add cold water until the dough comes together.

3. Roll out onto a floured surface and use a cup to cut out small circles.

4. Place these into a cupcake tin and use your fingers to press into the mould.

5. Heat the Bailey’s and sugar in a pan over a gentle heat until sugar has melted and the mixture begins to bubble.

6. Remove from the heat and stir in the chopped chocolate until the mixture is smooth.

7. Spoon into each tart case and leave to cool for approximately 10 minutes.

8. Top with a mini egg or raspberry and dig in.

9. Alternatively, you can whisk 100ml double cream until soft peaks, whisk in 50ml of Bailey’s and swirl onto the tops of each tart.