Irish Cream Tarts

• Refrigerated

  • 2 Egg yolks, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/3 cup Cocoa powder, unsweetened
  • 12 oz Dark chocolate
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 4 oz Butter, unsalted
  • 2 tbsp Butter, unsalted
  • 1 tbsp Heavy cream
  • 6 oz Heavy cream
  • 1 cup Heavy whipping cream
  • 6 tbsp Irish cream

• Beer, Wine & Liquor

  • 2 tsp Irish whiskey

Found on goodiegodmother.com

Ingredients

• 1½ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ cup granulated sugar
• ½ tsp salt
• 4 oz chilled unsalted butter, cubed
• 2 large egg yolks
• 2 tbsp Irish cream
• 1-2 tbsp heavy cream
• ½ tsp vanilla
• 12 oz dark chocolate
• 2 tbsp (1 oz) unsalted butter
• 6 oz heavy cream
• ¼ c (2 oz, 60 mL) Irish cream
• 1 cup chilled heavy whipping cream
• 1 tbsp sugar
• 2 tsp Irish whiskey

Directions

• 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.
• When you are ready to bake your tarts, preheat your oven to 400 F.
• Remove your tart dough from the refrigerator and divide into 4 equal portions. Roll out a section, then without pulling the dough, place into a tart pan, making sure to press into the corners. Use a sharp knife to trim any overhang. Poke the crust with a fork in a few spots, then cover with aluminum foil and fill the tart pan with dried beans or pie weights. Repeat for the remaining tartlette pans.
• Bake the tarts for 10 minutes with the weights, then remove from the oven, remove the weights and foil, and bake an additional 5 minutes without the weights. Set on a wire rack to cool.
• While the crusts are cooling, make your ganache by melting together the chocolate, butter and heavy cream in the microwave (start with 1 minute 50% power, stir, add 30 second increments as needed), or use a double boiler. Once the chocolate has melted and the mixture is smooth and shiny, stir in the Irish cream.
• Set the ganache aside for 10-15 minutes until the tart shells are cool. Spoon the ganache into the shells, shaking gently if needed to smooth the tops and help the ganache settle.
• In a mixing bowl or the bowl of a stand mixer, place 1 cup chilled heavy whipping cream. Start whipping using a hand mixer or the whisk attachment on your stand mixer.
• Add the sugar once the mixture starts to become frothy. Keep whipping until soft peaks form, then fold in the Irish whiskey.
• Pipe onto the tarts and top with chocolate shavings and/or sprinkles if desired.