Desserts

Double Chocolate Irish Cream Tart

Double Chocolate Irish Cream Tart

Hey guys,

Happy Easter!

We’ve got a lot going on this weekend and I’m pretty excited about all of it. My brother and his family are coming to stay with us for a couple of days, we’ve got two family dinners planned and, oddly enough, I’m not cooking either of them. Then there’s the Easter bunny coming to visit. Christmas morning aside, there’s really nothing better than watching the kids have a blast hunting for Easter eggs.

The recipe I’m sharing today is this Double Chocolate Irish Cream Tart. There were a couple of mishaps along the way to making this tart, mostly because I was trying to incorporate avocados into it (don’t ask, it’s a bit of a story). Once I let myself realize, that it would be better just to do without the avocados in this case, a delicious tart was born and just in time for St.Paddy’s Day. It’s been Spring Break for the past two weeks and though the kids have been kept busy having lots of play dates, a few of us moms decided that we should have a play date, as well.  The kids had juice boxes and green rice crispy squares, while us mom’s snacked on wine and this tart. Seems fair, right 😉

I hope you all have a wonderful weekend full of family, friends, and of course, chocolate.

 

Double Chocolate Irish Cream Tart:

1/2 Cup butter, melted

1 1/2 Cups Chocolate cookie crumbs

1 Cup heavy cream

8 oz semi sweet chocolate squares

1/4 Cup Irish cream (such as Bailey’s or Caroline’s)

1/2 Cup sliced almonds, toasted

Place the melted butter and cookie crumbs in a small bowl and stir well to combine. Press the mixture into the base and sides of a tart pan. Let chill in the refrigerator for at least 30 minutes, until set.

In a sauce pan over medium heat, combine the heavy cream and Irish cream until you just start to see some bubbles around the outer edge of the pot. Add the chocolate and stir for about 1 minute. Remove the pot from the heat and continue stirring until smooth. Set aside for 20 minutes to cool slightly. Upon cooling, pour the chocolate into the chilled crust. Place the tart back into the refrigerator for  1 – 2 hours until set.

Top with toasted almonds before serving.

 

 

 

    

13 Responses to “Double Chocolate Irish Cream Tart”

  1. This tart looks so fudgy and decadent! I have yet to try incorporating avocado into chocolate desserts, even though I am intrigued by the idea. I’m glad this tart worked out in the end, despite the difficulties along the way!

  2. Nice to be co-hosting with you this week. I see, like me, you have a busy household for the holiday – how did you get out of cooking? Actually, I am going to take most of my cooking ideas from FF itself! You have done well to share this beautiful, chocolatey, boozy tart with all that’s going on. I must get a move on!

    • It’s nice to be co-hosting with you, as well, Hilda! There’s always so many yummy dishes shared at FF that it’s easy to see how you could plan your menu around it. As much as I love hosting the big dinners most of the time, I’m kind of looking forward to taking this weekend off. Have a great weekend and happy hosting!

  3. Wow, you do sound busy Natalie, hope you have a wonderful time with your family over Easter. Your chocolate tart looks delicious, lovely to see you co hosting the Fiesta party, thanks x

  4. Chocolate and Baileys – a match made for any foodie 🙂 I make a cheesecake and some other things using Baileys but a chocolate tart needs to be added to my recipes. Thanks so much for co-hosting this week – I just made it in the nick of time!

    • Yes, I just saw your post this morning. Those peanut noodles still have me drooling. And a cheesecake spiked with Baileys?! That’s one I’ll have to try 🙂

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