Bitter chocolate tart with irish cream
Indulge in a rich and sophisticated dessert with this Bitter Chocolate Tart infused with Irish Cream. Featuring a buttery almond crust and a creamy dark chocolate filling, this tart is perfect for any special occasion. Easy-to-follow recipe steps included.
- 26 Jul 2024
- Cook time 25 min
- Prep time 75 min
- 8 Servings
- 8 Ingredients
Bitter chocolate tart with Irish cream is a delectable dessert that brings together the rich, deep flavors of dark chocolate and the smooth, creamy notes of Irish cream. This tart is perfect for special occasions or as an after-dinner treat to impress your guests. The combination of a buttery almond crust and a luscious dark chocolate filling creates a dessert that is both indulgent and sophisticated.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together 1/4 cup of softened butter and 1/3 cup of sugar until the mixture is light and fluffy.
- Add the finely ground almonds to the butter and sugar mixture and mix well.
- Sift in 1 cup of all-purpose flour and a dash of salt, then combine until a crumbly texture forms.
- Introduce 1 tablespoon of water and 2 tablespoons of light sour cream into the mixture. Combine until the dough comes together. Note: If the dough feels too dry, you can add a little more water, one teaspoon at a time.
- Transfer the dough to a tart pan (preferably 9-inch/23 cm diameter) and press it evenly into the bottom and up the sides. Use the back of a spoon or your fingertips to smooth out the surface.
- Poke the bottom of the crust with a fork a few times to prevent it from puffing up during baking.
- Place a piece of parchment paper over the dough and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for about 15 minutes. Then, remove the weights and parchment paper and bake for an additional 10-12 minutes, or until the crust is golden brown.
- Remove the crust from the oven and let it cool completely.
- Place 1 cup of chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat 1/2 cup of heavy cream (not listed, but implied for traditional tart ganache) over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for about 2-3 minutes to melt the chocolate.
- Afterward, stir the chocolate and cream mixture until smooth and glossy.
- Pour the melted chocolate filling into the cooled tart crust. Smooth out the top with a spatula for an even layer.
- Refrigerate the tart for at least 2 hours or until the chocolate filling is set.
- Once the tart is set, remove it from the refrigerator.
- Optionally, you can add a drizzle of Irish Cream or a garnish of your choice before serving for an extra touch.
- Slice the tart and serve chilled. Enjoy the rich, bitter chocolate contrasted with the delightfully nutty crust!
Tips:
- Ensure your butter is cold when preparing the crust, as this helps create a flaky texture.
- Toast the almonds lightly before grinding them to enhance their flavor.
- Use high-quality dark chocolate for the best flavor and texture in the filling.
- When melting the chocolate, do so gently to prevent burning. Use a double boiler or microwave in short bursts, stirring frequently.
- Let the tart cool completely before serving to allow the filling to set properly.
- For a decorative touch, sprinkle some finely grated chocolate or cocoa powder on top of the tart before serving.
This bitter chocolate tart with Irish cream is a stunning dessert that delivers a perfect balance of bitter and sweet flavors. Its rich, velvety filling and crunchy almond crust make it a memorable treat for any occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.57g | 12% |
| Sugar 16g | 16% |
| Fat | |
| Fat 22g | 26% |
| Saturated 3.69g | 12% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 8mg | 1% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.52mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 8ug | 2% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 0.03mg | 0% |
| Vitamin E 1.94mg | 13% |
| Vitamin K 0.55ug | 0% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 3.92mg | 36% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 90mg | 3% |
| Selenium, Se 3.61ug | 7% |
| Sodium, Na 55mg | 4% |
| Zinc, Zn 0.44mg | 4% |
| Water | |
| Water 8g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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