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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.

Ingredients

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
Calories from Fat: 230

% 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% Sugars 35g
Protein: 6g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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