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Irish Cream Chocolate Tart

(31)
  8 reviews
  • 15 min prep time
  • 4 hr 5 min total time
  • 12 ingredients
  • 12 servings
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Get your chocolate fix with this eye-catching pie, with two flavored cream fillings atop an easy refrigerated crust.

Tart

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
cups semisweet chocolate chips
1
can (14 oz) sweetened condensed milk
1/3
cup Irish cream liqueur or whipping cream
2
eggs

Topping

1/2
cup powdered sugar
1/3
cup unsweetened baking cocoa
Dash salt
1 1/2
cups whipping cream
1
teaspoon vanilla
Additional unsweetened baking cocoa, if desired
White chocolate curls, if desired

Steps

  • 1 Heat oven to 425°F. Remove crust from pouch; press in bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 9 to 11 minutes or until golden brown.
  • 2 Place chocolate chips in medium microwavable bowl. Microwave on High 40 seconds. Stir; microwave 5 to 15 seconds longer or until chocolate is melted and smooth. Cool 3 minutes.
  • 3 In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.
  • 4 Bake 15 minutes. Reduce oven temperature to 350°F; bake 20 to 30 minutes longer or until center is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours.
  • 5 In medium bowl, beat all topping ingredients except additional cocoa and chocolate curls with electric mixer on high speed until stiff peaks form. Spread topping over tart; sprinkle with additional cocoa and garnish with chocolate curls. Store in refrigerator.
  • 1 Heat oven to 425°F. Remove crust from pouch; press in bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 9 to 11 minutes or until golden brown.
  • 2 Place chocolate chips in medium microwavable bowl. Microwave on High 40 seconds. Stir; microwave 5 to 15 seconds longer or until chocolate is melted and smooth. Cool 3 minutes.
  • 3 In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.
  • 4 Bake 15 minutes. Reduce oven temperature to 350°F; bake 20 to 30 minutes longer or until center is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours.
  • 5 In medium bowl, beat all topping ingredients except additional cocoa and chocolate curls with electric mixer on high speed until stiff peaks form. Spread topping over tart; sprinkle with additional cocoa and garnish with chocolate curls. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
% Daily Value
Total Fat
26g
40%
Saturated Fat
15g
74%
Trans Fat
1/2g
Cholesterol
90mg
30%
Sodium
170mg
7%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
8%
Protein
6g
6%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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