Halloween isn't just for kids – so treat your adult friends with this delicious chocolate and Baileys tart on Halloween!
Baker to the stars, Lily Vanilli, show us how to make her ghoulishly good chocolate Baileys tarts with spooky meringue ghosts, just in time for the spookiest night of the year!
Lily Vanilli’s Baileys Chocolate Tarts with Meringue Ghosts
Makes 10 tarts
For the pastry:
- 250g unsalted butter at room temperature
- 100g granulated sugar
- 1 free-range egg
- 140g rye flour, sifted
- 85g cocoa powder
For the ganache:
- 450ml double cream
- 500g dark chocolate, chopped into small pieces
- 50ml Baileys Chocolat Luxe (0.8 units)
For the ghosts:
- 170g egg whites
- 255g caster sugar
- 1 tbsp black food colouring
1. In a mixer fitted with the paddle with the paddle attachment, or in a bowl with a wooden spoon, beat the butter and sugar for 1-2 minutes until creamy. Add the egg and mix just to combine.
2. Scrape down your bowl, then add the flour and cocoa and mix to combine evenly. Wrap in cling film and chill your dough for a minimum of 1 hour, but preferably overnight.
3. When ready to roll, bring the pastry out and leave to soften until you are just able to roll it. Don’t leave it to get too soft as it is quite a wet dough. Roll your pastry out on a lightly floured surface to around 4mm thickness and cut rings of dough to fit your pastry ring of choice (or use a cupcake pan if you prefer, just make sure it’s well greased).
4. Return to the fridge for another hour, then line each tart with a little square of baking paper filled to the brim with baking beads (or a substitute like uncooked rice).
5. Bake for 45 mins or until crisp throughout. Allow to cool completely while you make your ganache.
6. To make the ganache, heat the cream in a heavy-bottomed saucepan until just bubbling, then tip it over your chocolate and add the Baileys Chocolat Luxe. Leave it to melt completely and then stir until smooth. Pour your ganache into each tart to the rim.
7. Now make your meringue ghosts by preheating the oven to 100ºC.
8. Place everything in a clean metal or glass bowl over a pan of simmering water. Stirring and scraping constantly, heat to 79°C, this will take 8-10 minutes.
9. Transfer to stand mixer with whisk attachment, or take the bowl off the heat and use an electric handheld whisk, and whip at high speed until meringue is glossy and beginning to ball up inside the whisk.
10. Now, on a baking tray lined with paper, pipe out blobs of meringue to form the body of each ghost, flicking the arms up at the side with the back of a spoon or a toothpick.
6. Transfer to the oven to cook at 100ºC for around 1 hour.
7. Once cooled, use a paintbrush and black food colouring to paint their faces.
Recipe courtesy of Baileys