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<\/p>\nLily Vanilli\u2019s Baileys Chocolate Tarts with Meringue Ghosts are ghoulishly good<\/p>\n
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Halloween is coming and the ghosts are getting fat… Forget the tricks this Halloween and instead treat your tastebuds to these spooktacular Baileys Chocolate Tarts with Meringue Ghosts from cake baking sorceress Lily Vanilli.<\/p>\n
With sumptuous rich chocolate sponge, the devilishly indulgent tarts are drenched in luxuriously smooth dark chocolate ganache infused with velvety Baileys, and topped with ghostly white meringues, for truly spooky treats that will leave you howling for more.<\/p>\n
Perfect for making at home, these tasty trick-or-treats are sure to cast a spell, and infused with Baileys, they\u2019re proof Halloween\u2019s not just for kids.<\/p>\n
However, if you\u2019ve not got the time to bake them this Halloween, these delicious spooky tarts will be available in Lily Vanilli\u2019s Bakery on Columbia Road.<\/p>\n
Lily Vanilli\u2019s Baileys Chocolate Tarts with Meringue Ghosts<\/p>\n
Recipe:<\/p>\n
Makes 10<\/p>\n
Ingredients<\/p>\n
250g Unsalted Butter room temp<\/p>\n
100g granulated sugar<\/p>\n
1 egg<\/p>\n
140g rye flour sifted<\/p>\n
85g cocoa<\/p>\n
Method:<\/p>\n
1. In a mixer fitted with the paddle with the paddle attachment, beat the butter and sugar on medium speed until creamy – (1-2 mins)<\/p>\n
2. add the egg & mix just to combine<\/p>\n
3. scrape down your bowl<\/p>\n
4. then add the flour and cocoa and mix to combine evenly<\/p>\n
5. wrap in cling film and chill your dough for a minimum of 1 hour, but preferably overnight<\/p>\n
When ready to roll, bring the pastry out and leave to soften until just able to roll it, don\u2019t 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\u2019s well greased.<\/p>\n
Return to the fridge for another hour, then line each tart with a little square of baking paper filled to the brim with pastry weights (or a substitute like raw chickpeas).<\/p>\n
Bake for 45 mins or until crisp throughout.<\/p>\n
Allow to cool completely while you make your ganache.<\/p>\n
For the ganache<\/p>\n
450ml double cream<\/p>\n
500g dark chocolate (chopped into small pieces)<\/p>\n
50ml Baileys Chocolat Luxe (0.8 units)<\/p>\n
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.<\/p>\n
Pour your ganache into each tart to the rim.<\/p>\n