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Categories:
chocolate sugar flour unsalted butter heavy cream Irish cream semi-sweet chocolate chips egg yolks vanilla powdered sugar Andes mints
Viewed: 27 - Published at: 6 years agoIngredients
- 1 cup chocolate and mint cookies, crumbs (girl scout thin mints)
- 2 tablespoons sugar
- 2 tablespoons flour
- 14 cup unsalted butter, melted
- 1 12 cups heavy cream (divided)
- 34 cup Baileys Irish Cream
- 2 12 cups semi-sweet chocolate chips
- 2 egg yolks, slightly beaten, at room temperature
- 4 teaspoons vanilla (divided)
- 2 tablespoons powdered sugar
- Andes mints candies (garnish)
Method
- First, make the crust: Preheat oven to 300 degrees.
- In a bowl, mix together the cookie crumbs, sugar and flour.
- Add the melted butter.
- Stir together.
- Press into the bottom of a 9-inch tart pan.
- Bake for 10 minutes.
- Cool completely on a rack.
- For the filling, Heat 1 cup of the heavy cream, the Irish Cream and the chocolate chips in a saucepan, over low heat, until the chocolate has melted.
- Place the egg yolks in a small bowl and temper them with a cup of the chocolate mixture, then pour the egg mixture into the saucepan and continue to cook over low heat until thickened.
- (about 10 minutes).
- Remove from heat and add 3 teaspoons of vanilla.
- Poor the mixture into the tart crust.
- Chill at least 4 hours.
- Beat together the remaining 1/2 cup heavy cream and the powdered sugar until thick.
- Add the remaining 1 teaspoon of vanilla.
- Slice the tart and serve with a dollop of the whipped cream and an Andes mint candy.
