Irish Cream Chocolate Tart
A crispy chocolate cookie crust filled with the most melt-in-your-mouth Irish cream chocolate truffle filling and crowned with a creamy espresso-infused whipped cream!
Ingredients
Crust:
- 25 Oreos
- 4 Tablespoons unsalted butter
Filling:
- 1 ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ⅔ cup heavy cream
- ⅓ cup Irish Cream (I used Bailey's)
- 3 Tablespoons unsalted butter
- ¼ teaspoon instant espresso powder
Espresso Whipped Cream:
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon instant espresso powder
- Cocoa Powder for dusting
Instructions
Make the Crust:
- Place the Oreos in a large ziplock bag, seal, and crush with a rolling pin. Alternatively, cookies can be crushed in a food processor. Pour crushed cookies into a bowl, add the melted butter, and mix with a fork. Press crumbs into the bottom and up the sides of a 9-inch tart pan.
Make the Filling:
- Place the semi-sweet and milk chocolate into a medium bowl; set aside.
- In a small saucepan over medium heat, heat the heavy cream, Irish Cream, and butter until it just begins to boil. Remove from the heat and whisk in the espresso powder until combined. Pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until completely smooth. If you still see bits of unmelted chocolate, heat in the microwave at 15-second intervals until completely melted.
- Pour the filling into the crust. Refrigerate for at least 4 hours, or until firm and set.
Make the Espresso Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until soft peaks form. Add the powdered sugar, vanilla, and espresso powder, and continue whipping until stiff peaks form.
- Transfer whipped cream to a pastry bag fitted with a star tip. Pipe whipped cream on top of chocolate tart.
- To serve, slice chocolate tart into pieces, and dust each slice with cocoa powder.
Notes
- Tart will keep, covered well, for up to 5 days in the fridge.