Irish Cream Chocolate Tart

Get your chocolate fix with this eye-catching pie, with two flavored cream fillings atop an easy refrigerated crust.

Irish Cream Chocolate Tart

PillsburyRecipe by Pillsbury

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15 minutes

4 hours 5 minutes

12 servings

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Nutrition Info

  • 1 Serving
  • 440
  • 26g
    (Saturated Fat 15g, Trans Fat 1/2g)
  • 90mg
  • 170mg
  • 47g
    (Dietary Fiber 2g, Sugars 35g)
  • 6g
  • Percent Daily Value*
  • 10%
  • 0%
  • 15%
  • 6%
  • Exchanges
  • 4 1/2
  • 1/2
  • 2 1/2
  • 1/2
  • Carbohydrate Choices
  • 3

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Place pan of water on oven rack below the rack tart will be baked on. In step 3, add 1/4 cup all-purpose flour to ingredients in bowl. In step 4, increase second bake time at 350°F to 25 to 35 minutes.

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

Directions

  1. 1Heat 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. 2Place 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. 3In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.
  4. 4Bake 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. 5In 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.

Categories: Course, Desserts

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