Bailey’s Tart

general preparations

1. Line a suitable container with cling film – prepare 4 servings of strong espresso – we need the first one for the dunking mixture – we let the 3 others cool down

Dunk mass for ladyfingers

1. Put the first espresso in a shallow bowl, add milk, baileys and sweetener as desired and mix well

Preparation of bailey cream

1. Bring the qimiq to room temperature (I usually put the closed pack on the heater for a moment) – as soon as the quimiq is soft and creamy, one of the prepared espressis can be stirred in
2. Whip the cream until semi-firm – sweetener as desired and then add the third prepared espresso – now finish the whipping of the coffee cream – now add the qimiq / coffee mixture to the coffee / cream mixture and mix everything well

Structure of the tartlets

1. Now turn the spoon biscuits in the prepared dunking mixture and put the first layer in the container – spread some of the quimiq / cream mixture over it – etc. etc. continue layer by layer until everything is used up – lastly, close the cling film at the top and do the whole thing for several hours refrigerate

Sauce level

1. shortly before serving, carefully heat the last of the prepared espressi with baileys and chocolate until the chocolate has melted and everything has combined well – let it cool a little – make a sauce with this coffee and chocolate sauce on the plate

Arrange and decorate

1. Now take the bailey cake out of the foil and turn it on a board – cut into portions with a sharp knife or cut out round cakes with a portion ring as I did – you can also cut a parchment paper sleeve and put it around it so that you can touch it better when serving
2. grate the chocolate shavings with a slicer – put a few chocolate shavings on each bailey tart – place the tartlet on the saucepan with a cake scoop and remove the parchment paper sleeve

QIUMIQ – what is it ????

1. QimiQ is a natural dairy product with no chemical additives. In a worldwide patented manufacturing process, an optimal amount of edible gelatine (pork) of the highest quality is added to the cream. This creates a firm milk product made from 99% cream (15% fat) and 1% gelatine. Depending on the recipe, QimiQ partially or completely replaces the use of conventional gelatine, eggs or cream. QimiQ can be used in both cold and warm kitchens. Whether sweet, sour, fruity, creamy, spicy or light – QimiQ can be combined with almost all foods: Delicious dishes such as crème, mousse, cake fillings, dips, salad dressings, spreads, sauces and much more … the name already characterizes it Product. It is a fantasy word and is made up of “quick” (= fast) and “milk” (= milk). Unfortunately, it is not available in normal stores in Germany – but it can be ordered on the internet.