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Gluten-free Baileys No-Bake Tart Recipe (dairy-free/vegan option - see FAQ section)

Gluten-free Baileys no-bake tart recipe - the ULTIMATE easy-to-make dessert that nobody would know is Coeliac-friendly and wheat-free. See the FAQ section above for advice on making this recipe dairy-free or vegan.
Course Everything & Anything Else
Keyword easy dessert recipe, gluten-free dessert, gluten-free recipe, no-bake tart recipe
Prep Time 30 minutes
Additional Time 3 hours 30 minutes
Total Time 4 hours
Servings 12
Calories 462kcal
Author Becky Excell


For the base

  • 350 g gluten-free digestive biscuits
  • 2 tbsp cocoa powder
  • 165 g butter melted

For the filling

  • 150 g milk chocolate
  • 150 g dark chocolate
  • 130 ml baileys
  • 270 ml double cream
  • 40 g butter

To finish:

  • 50 g white chocolate melted
  • a little more milk chocolate grated
  • Baileys truffles linked in FAQ section


  • Firstly make your base. In a food processor, blitz your biscuits into a crumb-like texture. If you don't have a food processor you can bash them with a rolling pin as well! You do want quite a fine consistency for this though.
  • Add your cocoa powder in and mix thoroughly or give another quick blitz.
  • Pour your melted butter into your cocoa crushed biscuits and mix together in a bowl.
  • Spoon your mixture into a loose bottom fluted tart tin (mine was 23cm across) and then using the back of a spoon and also your hands, press the mixture into the tin - both the base and up the sides. Try to get it as even and flat as you can. Using a (clean) jar or the bottom of a ramekin makes this job a doddle.
  • Chill this in the fridge for around 30 minutes - 1 hour. Whilst this is happening you can sort out your filling.
  • Slice your dark and milk chocolate finely with a sharp knife - this helps it melt quicker when you pour the cream onto it. Place it in a heat-proof bowl.
  • Also place your butter into the same bowl.
  • In a small saucepan, heat your cream and Baileys - do this gently so the cream is just about to reach boiling point (I stir mine a little so it doesn't stick to the bottom as it heats up).
  • Once heated, pour your Baileys and cream mixture on top of your chopped chocolate (in its bowl) and leave it for about 5 minutes without stirring. After 5 minutes mix it all together so that it is combined, smooth and fully melted.
  • Remove your tart tin from the fridge. Pour in your Baileys chocolate mixture and spread evenly with a spatula or palette knife.
  • Chill in the fridge for a few hours to allow the ganache to fully set (or overnight).
  • To serve, drizzle over your melted white chocolate and top with a little grated milk chocolate. Finish with Baileys truffles and gently press in a little to keep them still.
  • Slice up and enjoy. Keep refrigerated.


You could use any flavoured Baileys - I used the Original for this one :)
See the FAQ section for advice on making this recipe dairy-free or vegan.


Serving: 1g | Calories: 462kcal | Carbohydrates: 37g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 173mg | Fiber: 2g | Sugar: 28g