So, what do you make when you want to use tart pans, have a fun St Paddy’s Day dessert on the blog, and you want to bake with crazy amounts of chocolate? Irish cream tarts, of course. You do have to bake the chocolate crust, but once that’s done, there’s no baking for the filling. You just pour the Irish cream ganache right into the shells and let it set. If you follow me on Periscope, you may have caught my broadcast when I made this ganache because I just had to share how pretty it looked. You can, of course, also use this same ganache for truffles or frosting, but I really really really liked it in the tarts, so I do recommend giving these a go.
On a slight side note, Periscope is new for me, and I think I’m going to use it to broadcast a series called “Cake and Karaoke”. There likely won’t be too much singing from me (you’re welcome), but I’m going to go live when I decorate cakes casually (i.e. – I’m not filming for an official tutorial video), and I will share pointers as I go about cake decorating and answer any questions that pop up into the live feed. This doesn’t happen on a schedule, but I’ll try to post a notification a few hours in advance on social media somewhere.
Back to the tarts. I wanted to make sure they were quite chocolate-y, so I made them with a chocolate tart crust, adapted ever so slightly from Martha Stewart’s recipe. You do have to blind bake the crusts since you aren’t baking the filling at all. Blind baking basically means that you cover the tart crust with aluminum foil, fill each tartlette pan with dried beans, dry rice, or pie weights, and bake until it’s mostly cooked through, then uncover and bake until completely cooked through. In recipes where you need to bake the tart filling, you may not bake the crust until completely baked through before adding the filling, but since we don’t bake the filling here, we do.
Chocolate Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 4 oz chilled unsalted butter cubed
- 2 large egg yolks
- 2 tbsp Irish cream
- 1-2 tbsp heavy cream
- 1/2 tsp vanilla
Irish Cream Ganache:
- 12 oz dark chocolate
- 2 tbsp unsalted butter 1 oz
- 6 oz heavy cream
- 1/4 c Irish cream 2 oz, 60 mL
Irish Whiskey Whipped Cream:
- 1 cup chilled heavy whipping cream
- 1 tbsp sugar
- 2 tsp Irish whiskey
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- Making the crust:
- Prepare the chocolate tart dough by pulsing together the flour, cocoa powder, sugar, and salt. Add the butter, egg yolks, and Irish cream. Pulse until the dough just comes together. Add heavy cream, 1 tbsp at a time, if needed. Shape the dough into a disc, wrap in plastic wrap and refrigerate at least 30 minutes, up to two days.
for full instruction please see : goodiegodmother.com