Mint Chocolate Irish Cream Tarts



Ever since I was a little girl, I’ve been obsessed with York Peppermint Patties. From that spawned, my love for all things chocolate and mint.

These tarts truly encompass everything delicious about that flavor combination . In a more refined way. The addition of Bailey’s Irish Cream liquor gives it a delightful hint of whiskey . A fitting dessert for St. Patrick’s Day. I prefer to melt my chocolate over a double boiler and then stir in the Bailey’s Irish cream .








The filling is very simple to make , as it is just a pudding recipe with a few special twist.  Heavy cream whipped with powdered sugar and more Bailey’s Irish cream, makes the perfect finish to these silky chocolate tarts.


Mint Chocolate Irish Cream Tarts


  • 2 disks of Foolproof Pie crust or 2 rolls of store bought
  • 2 cups of Bittersweet Chocolate pieces
  • 1/2 cup of Bailey’s Irish Cream liquior
  • 1 -1/2 cup of sugar
  • 1/4 cup of Cornstarch
  • 2-1/2 cups of Low-fat Milk
  • 4 egg yolks
  • 1/2 teaspoon of Kosher Salt
  • 1/2 teaspoon of Peppermint Extract
  • 1 teaspoon of Vanilla Extract
  • 2 tablespoons of Coconut Oil
  • 1 cup Heavy Cream
  • 1/2 cup Powdered Sugar
  • 3 tablespoons of Bailey’s
  • Fresh mint for garnish
  • 8 small fluted tart tins


  1. Preheat oven to 350 degrees and lightly flour clean surface
  2. Roll out pie dough to 1/8 thick evenly around. If using store-bought pie crust, unroll onto surface
  3. Using Pie tin or a knife. Cut dough to the size of tin and form into pie tin.
  4. With a fork or pairing knife, dock the surface of dough
  5. Place on Non-stick sheet tray and baked for 8-10 mins. or until slightly Golden. Let crust cool.
  6. In a medium sized pot , fill half way with water and place glass bowl on top. The glass bowl should fit the rim of the pan to create a double boiler to melt chocolate. Stir in Bailey’s Irish Cream.
  7. Remove glass bowl and clean out water from pot.  Into that same pot add sugar, cornstarch, salt, egg yolks, and milk. Stirring constantly , cook over medium heat until thick
  8. Fold in chocolate mixture and Coconut oil. Then let cool. ( see pictures below )
  9. Fill pie shells evenly. Cover with plastic wrap and cool for 4 hours and even better over night
  10. To make whip cream . Add heavy cream into a very clean mixing bowl or Kitchen Aid mixer.  Whip on high until slightly thickened . Add powered sugar and whip to combine .
  11. Make sure to scrap down sides of bowl.  Once thick and fluffy then add Bailey’s Liquior. Fold in until incorporated .
  12. Before serving, pipe or dollop whipped cream on top of Tarts . Garnish with fresh mint .


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