These Baileys Chocolate Caramel Tarts are outrageously good! With their buttery tart shells, Baileys salted caramel filling, and glossy chocolate topping, these mini tarts are delicious, gorgeous, and great for St. Patrick’s Day or any time of year!

Baileys Chocolate Caramel Tarts - mini tarts with Baileys salted caramel and Baileys chocolate ganache! | From SugarHero.com

Happy week-before-St-Patrick’s-Day, lovers! For what feels like the first time in my life, I’m sharing a holiday-appropriate recipe far enough in advance for you to actually get the ingredients and make it yourselves, with plenty of time to spare. *pauses for enthusiastic applause*

Baileys Chocolate Caramel Tarts - mini tarts with Baileys salted caramel and Baileys chocolate ganache! | From SugarHero.com

And I am PSYCHED about this—not only because it means that I might be growing as a person (although maybe I am? *pauses hopefully on the off chance there’s more applause*)—but because you NEED these tarts in your life.
Like, yesterday.
Like, who cares about St. Patrick’s Day, you’re going to want to make these year-round.
Like, you’ll send me thank you notes in the mail after you try them even though no one sends snail mail anymore, they’re that good.
Like, they’re making me write in run-on sentences and I’m not even sorry about it. THAT GOOD.

Baileys Chocolate Caramel Tarts - mini tarts with Baileys salted caramel and Baileys chocolate ganache! | From SugarHero.com

Baileys Chocolate Caramel Tarts - mini tarts with Baileys salted caramel and Baileys chocolate ganache! | From SugarHero.com

Let’s break these tarts down. They start with my tried-and-true tart dough: super crisp and buttery, easy to make in the food processor, requires no fiddly rolling and chilling before pressing it into the pan—it’s the little black dress of tart doughs, and I love any excuse to make up a batch.

The first layer of filling is a salted caramel made with Baileys Irish Cream liqueur, and I admit that I took the cheater’s route with this and used store-bought caramels. I know. But I was thinking of you! The tart already has 3 components, so I was trying to simplify a bit. Plus I knew that adding the Baileys would make the caramel really flavorful, and overcome the usual blah nature of wimpy store-bought caramels.

(I was right, by the way. The caramel is legit, lick-it-off-the-spoon-then-dive-for-the-bowl delicious!)

Baileys Chocolate Caramel Tarts - mini tarts with Baileys salted caramel and Baileys chocolate ganache! | From SugarHero.com

The top layer is a silky-smooth chocolate ganache made with equal parts Baileys and cream. The Baileys flavor is a little more subtle in this layer, just a light note in the background of the dark chocolate ganache.

I love all the textures in these tarts. The shells are crisp and buttery, the caramel is soft but not runny, and the chocolate has a similarly luscious, in-between texture: substantial enough to hold its shape when you cut into it, but soft enough so that it starts melting as soon as it hits your mouth.

Baileys Chocolate Caramel Tarts - mini tarts with Baileys salted caramel and Baileys chocolate ganache! | From SugarHero.com

Now if you’re thinking to yourself, “Self, this seems like a lot of Baileys. I am not a boozehound. Is this recipe for me?”

Let me answer you:
A) of course you’re not a boozehound! Don’t be ridiculous. And also,
B) this recipe is ABSOLUTELY for you. I didn’t find the final flavor to be overwhelmingly alcoholic, at all, but if you’re not into it, you can swap heavy cream for some (or all!) of the Irish Cream, and it will work out just as well.

Baileys Chocolate Caramel Tarts - mini tarts with Baileys salted caramel and Baileys chocolate ganache! | From SugarHero.com

This recipe came together easily, but I really struggled with how to finish these tarts. A sprinkle of sea salt seemed like the obvious choice, but was it TOO obvious? Too expected? I added sea salt to a few of the tarts, and admittedly it tasted pretty dang good. But yet…

After staring at them for another 10 hours, I got a little golden glint in my eye and pulled out my stash of edible gold leaf. Pretty soon I was gold leafing up a storm, adding sparkle to the tops of the tarts as well as the Lindt truffles I’d bought to use as decoration. (I eventually decided they were too big to go on top of the tarts, but they still got the gold leaf treatment!)

I will be the first to tell you the gold leaf is NOT necessary. However, it seemed like such a fun touch for a dessert inspired by St. Patrick’s Day, I couldn’t resist! If you have some, try adding a few flecks to the top of your chocolate tart. And if you don’t, sea salt or a caramel drizzle are both fine ways to finish them off.

Baileys Chocolate Caramel Tarts - mini tarts with Baileys salted caramel and Baileys chocolate ganache! | From SugarHero.com

This recipe was created as part of a fun blogging event organized by Lynn at The Road to Honey. She put together a Virtual Saint Patrick’s Day Party with a bunch of different bloggers who are all publishing St. Patrick’s Day recipes today. It has been so fun to see what everyone else has come up with, and if you’re looking for some holiday inspiration, you’ve got to check out these recipes:

The Road to Honey · Guinness Irish Stew Mini Pot Pies
What Should I Make For · Traditional Irish Soda Bread with Orange Butter
The Sweet Nerd · Get Charmed By Double Spice Chocolate Cookies
Girl Heart Food · Shepherd’s Pie {with Guinness Lamb & Horseradish Mash}
No Spoon Necessary · Sour Apple Tequila Cocktail – The Lucky Shamrock
The Beach House Kitchen · Bangers and Mash with Guiness Onion Gravy
Beyond Mere Sustenance · St. Patrick’s Lemon Cucumber Martini With Fresh Basil
Seasons & Suppers · Irish Spice Bag
Ciao Chow Bambina · Chocolate Stout No-Churn Ice Cream with Homemade Toffee Crumble
The Busy Spatula · Lucky Charms Churros & Real Pistachio Pudding
Beer Girl Cooks · Raspberry Chocolate Milk Porter Pudding Shooters
Salt & Lavender · Pork Chops with an Irish Whiskey Sauce
Kevin Is Cooking · Colcannon Irish Mashed Potatoes
Calizona · Black Lentil Roasted Broccoli Shepherds’s Pie
Salted Plains · Vegan Mint Chocolate Bark
Meg Is Well · Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle

Baileys Chocolate Caramel Tarts | From SugarHero.com
5 from 6 votes
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Baileys Chocolate Caramel Tarts

These Baileys Chocolate Caramel Tarts are outrageously good! With their crispy and buttery tart shell, Baileys Irish Cream salted caramel filling, and glossy chocolate topping, they are delicious and absolutely gorgeous.

This recipe yields 7 mini tarts, but they’re very decadent and many people would find half of a tart to be a satisfying dessert. So depending on your audience, this can either feed up to 14 people or 7 very happy people!

Course Dessert
Dessert Type St. Patrick's Day Desserts, Tarts
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 7 mini tarts
Calories 820 kcal
Author Elizabeth LaBau

Ingredients

For the Tart Dough:

  • 10 oz all-purpose flour (2.25 cups)
  • 3 oz powdered sugar (3/4 cup)
  • ¼ tsp salt
  • 6 oz unsalted butter cold and cubed
  • 2 egg yolks

For the Baileys Salted Caramel:

  • 14 oz soft caramels (I used Kraft Caramels)
  • 1/3 cup Baileys Irish Cream liqueur
  • ½ tsp salt

For the Baileys Chocolate Ganache:

  • 12 oz semi-sweet chocolate finely chopped
  • 5 oz heavy cream
  • 5 oz Baileys Irish Cream liqueur
  • 1 TBSP light corn syrup
  • 1/8 tsp salt
  • 2 oz unsalted butter at room temperature

Optional Decorations:

  • Lindt chocolate truffles
  • Gold leaf
  • Large flaked sea salt
  • Caramel sauce to drizzle

Instructions

To Make the Tart Dough:

  1. Place the flour, sugar, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended.
  2. Add the cold cubed butter and pulse until it is in small pea-sized pieces.
  3. Add the egg yolks and pulse in long 5-second bursts until the dough starts clumping together.
  4. Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray seven 4-inch tart shells (with removable bottoms) with nonstick cooking spray.

  5. Press the dough in an even layer into the bottom and sides of each pan. Place the shells on a baking sheet and freeze them for 30 minutes. While they’re in the freezer, preheat the oven to 375 degrees F.
  6. Spray the tops of the tart dough with nonstick spray, then press a square of foil onto the shells, shiny side down, and fill the foil with dry beans, rice, or pie weights.

  7. Bake the tart shells for 15-18 minutes, until the sides start to take on a little color and the centers no longer looks raw, then carefully remove the foil and weights. Bake for an additional 7 minutes, until the shells turn golden brown. Let them cool completely before filling.

To Make the Baileys Salted Caramel:

  1. Unwrap the caramels and place them in a large microwave-safe bowl. Add the Baileys and salt. Microwave the caramels in 30-second increments, stirring after every 30 seconds, until melted and smooth.
  2. At first they will resist melting, but after 1-2 minutes they will soften and melt together. Switch to a whisk once they start to melt, and whisk the caramel until smooth and free of lumps. Let it cool to room temperature before filling the shells.

To Make the Baileys Chocolate Ganache and Assemble:

  1. Before you make the ganache, start assembling the tarts. Remove the cooled shells from the tart pans and place them on plates.
  2. Divide the caramel between the shells—each shell should get about 2-2.5 oz of caramel, coming about halfway up to the top of the shell. Use a small spatula to smooth the caramel into an even layer. Once every shell is filled with caramel, make the ganache:
  3. Place the chopped chocolate in a medium bowl. Pour the heavy cream, Baileys, corn syrup, and salt into a saucepan and place the pan over medium heat. Bring the cream mixture to a simmer, and once small bubbles appear all along the sides of the pan, pour it over the chopped chocolate in the bowl.
  4. Let the hot cream soften the chocolate for one minute, then gently whisk them together, until all of the chocolate is melted and your ganache is smooth and shiny. Add the room temperature butter and whisk it into the ganache until incorporated.
  5. Pour the ganache on top of the caramel in the tart shells, filling each one up to the top. Gently tap the tarts against the counter to smooth out the chocolate and remove any air bubbles.
  6. If you’re making these in advance and have time, you can let them set at room temperature—this will keep the ganache shiny and will give your chocolate a lusciously soft texture. If you need to speed the process up, refrigerate the tarts until the chocolate is set—this is faster, but the tops of the tarts often get dull during the process of refrigeration and coming back to room temperature.
  7. Once the chocolate is set, decorate the tops however you’d like—add a sprinkling of large flaked sea salt, a drizzle of caramel, a touch of gold leaf, a chocolate truffle—or all of the above! For the best taste and texture, you DEFINITELY want to enjoy these tarts at room temperature.

 

Baileys Chocolate Caramel Tarts - gorgeous mini tarts with a Baileys salted caramel filling and Baileys chocolate ganache!