Irish Cream Chocolate Tart

Get your chocolate fix with this eye-catching pie, with two flavoured cream fillings atop an easy refrigerated crust. ...MORE + LESS -

Tart

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)

1 1/2 cups (375 mL) semisweet chocolate chips

1 can (300 mL) sweetened condensed milk

1/3 cup (75 mL) Irish cream liqueur or whipping cream

2 eggs

Topping

1/2 cup (125 mL) icing sugar

1/3 cup (75 mL) cocoa

Dash salt

1 1/2 cups (375 mL) whipping cream

1 tsp (5 mL) vanilla

Additional cocoa, if desired

White chocolate curls, if desired

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1

Heat oven to 425ºF. 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.
2

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.
3

In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.
4

Bake 15 minutes. Reduce oven temperature to 350ºF; bake 20 to 30 minutes longer or until centre is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours.
5

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.