Irish Cream Chocolate Tart

Irish Cream Chocolate Tart
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Ingredients
  1. Tart
  2. 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  3. 1 1/2 cups semisweet chocolate chips
  4. 1 can (14 oz) sweetened condensed milk
  5. 1/3 cup Irish cream liqueur or whipping cream
  6. 2 eggs
  7. Topping
  8. 1/2 cup powdered sugar
  9. 1/3 cup unsweetened baking cocoa
  10. Dash salt
  11. 1 1/2 cups whipping cream
  12. 1 teaspoon vanilla
  13. Additional unsweetened baking cocoa, if desired
  14. White chocolate curls, if desired
Instructions
  1. 1
  2. Heat 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.
  3. 2
  4. Place 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.
  5. 3
  6. In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.
  7. 4
  8. Bake 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.
  9. 5
  10. In 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.
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