This Chocolate Baileys Tart will be on the menu for Valentine’s day! It’s only a handful of ingredients, and super easy to make, but it still feels fancy for a special day. Bonus – any leftovers freeze well!
I’ve made this tart several times over the last couple of weeks, and I think I have it perfected! (Thanks to family for always taste testing the early stages of too runny baileys whipped topping – things never go to waste around the farm…, especially sweets!)
Ingredients
Chocolate Wafers, crushed to crumbs (1 package of Mr. Christie’s)
milk chocolate chips
Dark chocolate chips
Whipping cream
Baileys Irish Cream
Whipping cream
Powdered Sugar
Cornstarch
Baileys Irish Cream
Instructions
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Preheat the oven to350. Crush the wafers into a fine crumb. Melt 1/2 cup of butter and mix with the crushed wafers. Using a spatula, press the butter-crumb mixture into an 8-inch spring-form pan to form a crust.
Note: you can use an 8 or 9-inch pan; I prefer an 8-inch but a 9-inch will work!
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Bake the crust for 10 minutes, then allow it to cool while you make the filling.
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To make the filling: In a heat proof bowl add the milk and dark chocolate chips and set it aside. Over the stove top, heat the whipping cream and butter until it just begins to boil. Pour the hot mixture over the chocolate chips and let the mixture sit for one minute. After the minute, whisk the chocolate until smooth, then, stir in the 1/3 cup of Baileys.
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Pour the chocolate filling into the chocolate wafer crust and place it into the fridge to set overnight. If you are short on time, place it in the freezer for a couple hours instead.
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Make the whipped topping:
In a stand mixer or bowl with a handheld, beat the whipping cream until it begins to thicken. Next, add in the icing sugar and cornstarch. Once stiff peaks form, add in Baileys to taste and whip until incorporated and stiff peaks still form.
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Add the whipped cream on top of the set filling. Place in the freezer for 20 minutes to set the whipped cream for easy slicing!
Keep this tart in the fridge.
