Baileys Custard Tart

• sweet shortcrust pastry↗320g g

  sheet

• all-purpose flour↗

  for dusting

• heavy cream350ml ml

  plus 200 ml for glazing

• vanilla bean↗1

  split lengthwise

• whole eggs↗2

  plus 4 yolks

• fine sugar125g g

  plus 1½ tbsp for glazing

• Irish cream (Baileys)↗200ml ml

  plus 1 tbsp for glazing

• honey crumble↗

  crumbled (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas 4) and place a baking tray on the middle rack to heat it. Roll out the pastry and use it to line a 22‑cm tart tin with fluted sides. Leave about a 1‑cm overhang of pastry and trim the excess. Line the tin with parchment (first crumple it to make it more flexible) and ceramic baking beads. Place the tin on a hot tray and bake for 15 minutes, then remove the beads and parchment and return to the oven for another 5 minutes, until the base is golden‑brown, resembling a sponge. Trim any excess with a serrated knife and discard the trimmings.

2. 2

   Pour the cream into a saucepan, scrape the seeds from the vanilla bean and add them together with the pod, heating until steam appears. Meanwhile, whisk whole eggs, yolks and sugar in a large bowl until smooth. Add the Irish cream, then pour the hot cream mixture into the egg mixture and mix thoroughly. Strain the mixture through a sieve into a jug.

3. 3

   Without removing the tin from the tray, carefully pour the custard into the tart. Reduce the temperature to 150 °C (130 °C with convection, gas 2) and bake for 30 minutes, until the filling just slightly thickens, remaining softly jiggly in the center (the tart will set a bit more after removal). Cool to room temperature, then refrigerate for at least 2 hours.

4. 4

   Whip the remaining cream, sugar and Irish cream until the mixture just holds its shape. Spread it in the center of the tart, leaving a border of exposed custard around the edges. If desired, sprinkle with crumbled honey crumble and serve immediately.