Easter Dessert #2

This is my final recipe from my week of Ireland. It's by no means a traditional Irish dessert, but it contains Baileys Irish Creme. It was delish!

Baileys White Chocolate Tart

Filling:
8 oz. white chocolate
½ cup butter
3 tbsp. Bailey’s Irish Crème
2 eggs
3 egg yolks
1 tbsp. honey


Tart Dough:
2 cups flour
2 tbsp. sugar
1 stick of cold unsalted butter, cut into pieces
1 egg yolk
2-3 tbsp. ice water
½ tsp. salt


To make pastry, combine flour, sugar and butter ina food processor. Pulse until it resembles crumbles, add yolk and water, process until a soft dough forms, wrap in a ball in plastic, chill for an hour.


Preheat oven to 400 degrees.
Roll out dough and press it into a tart shell. Cover dough with aluminum foil. cover with pie weights and bake for 15 minutes.
Remove from oven, reduce to 350.


In a small saucepan over medium, melt chocolate and butter. Stir in Baileys, remove from heat, and cool for 20 minutes. In a large bowl, beat eggs, yolks, and honey until light and fluffy, whisk into chocolate mixture.
Pout into the shell, bake for 30 minutes until golden on top.


Recipe taken from
The Irish Spirit, Margaret M. Johnson. Chronicle Books, San Fancisco: 2006.