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Decadent St. Patrick’s Irish Cream Chocolate Tart Cups

Irish Cream Chocolate Tart Cups - featured image
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These tart cups combine a silky Irish cream-infused chocolate filling nestled inside a crisp, buttery tart shell, perfect for St. Patrick’s Day or any chocolate craving. They offer a boozy twist on classic chocolate desserts with an elegant, easy-to-make presentation.

Ingredients

Scale
  • 1 1/4 cups (160 grams) all-purpose flour
  • 1/2 cup (115 grams) unsalted butter, cold and cubed
  • 1/4 cup (30 grams) powdered sugar
  • 1/4 teaspoon salt
  • 2–3 tablespoons ice water
  • 8 oz (230 grams) bittersweet or semi-sweet chocolate, chopped
  • 3/4 cup (180 ml) heavy cream
  • 1/4 cup (60 ml) Irish cream liqueur
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional garnish: whipped cream, chocolate shavings or cocoa powder, chopped toasted hazelnuts or pistachios

Instructions

  1. Make the Tart Dough: In a food processor, pulse together flour, powdered sugar, and salt. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, pulsing until dough just holds together. Avoid over-mixing.
  2. Chill the Dough: Turn dough onto plastic wrap; form into a disk. Wrap tightly and refrigerate for at least 30 minutes.
  3. Preheat Oven & Prepare Tart Shells: Preheat oven to 350°F (175°C). Lightly butter mini tart pans or muffin tin cups. On a floured surface, roll out chilled dough to about 1/8 inch (3 mm) thick. Cut circles slightly larger than pans. Gently press dough into pans, trimming edges. Prick bottoms with a fork.
  4. Bake the Tart Shells: Bake crusts for 15-18 minutes until golden and set. Remove and cool on racks.
  5. Prepare the Irish Cream Chocolate Filling: Chop chocolate finely and place in a heatproof bowl. Heat heavy cream, corn syrup, and a pinch of salt over medium heat until just simmering. Pour hot cream mixture over chocolate. Let sit for 2 minutes, then whisk gently until smooth and glossy.
  6. Add Flavors: Stir in Irish cream liqueur and vanilla extract until fully combined. Taste and adjust Irish cream if desired.
  7. Fill the Tart Shells: Spoon the chocolate filling evenly into cooled tart shells. Smooth the tops. Refrigerate for at least 2 hours to set.
  8. Garnish and Serve: Just before serving, top with whipped cream, chocolate shavings, or chopped nuts.

Notes

Chill dough well before rolling to prevent shrinking and ensure a flaky crust. Chop chocolate finely for smoother melting. Heat cream gently to avoid boiling. Adjust Irish cream amount to balance flavor and filling consistency. If filling is too firm after chilling, let sit at room temperature for 5-10 minutes before serving. Tent crust edges with foil if browning too quickly.

Nutrition

Keywords: Irish cream, chocolate tart cups, St. Patrick’s Day dessert, boozy chocolate dessert, easy tart recipe, homemade tart cups

Find it online: https://yumnode.com/decadent-st-patricks-irish-cream-chocolate-tart-cups-easy-homemade-recipe-for-perfect-dessert-cups/