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
- Preheat oven to 350 degrees and lightly flour clean surface
- Roll out pie dough to 1/8 thick evenly around. If using store-bought pie crust, unroll onto surface
- Using Pie tin or a knife. Cut dough to the size of tin and form into pie tin.
- With a fork or pairing knife, dock the surface of dough
- Place on Non-stick sheet tray and baked for 8-10 mins. or until slightly Golden. Let crust cool.
- 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.
- 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
- Fold in chocolate mixture and Coconut oil. Then let cool. ( see pictures below )
- Fill pie shells evenly. Cover with plastic wrap and cool for 4 hours and even better over night
- 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 .
- Make sure to scrap down sides of bowl. Once thick and fluffy then add Bailey’s Liquior. Fold in until incorporated .
- Before serving, pipe or dollop whipped cream on top of Tarts . Garnish with fresh mint .