St Patrick’s Light-as-air Chocolate Tart
A chocolate tart with a Maryland chocolate chip cooking base and light, whipped cream, dark chocolate and whiskey filling. The saltiness adds a bit of depth. Never fails! If you use Edradour cream instead of Bailey’s you could argue that you’ve incorporated St Andrew into the mix!
Recipe for St Patrick’s Light-as-air Chocolate Tart
- 1¼ cup/200g/7 oz dark (70% plus) chocolate (or dark chocolate chunks)
- 1¼ cup/300 ml whipping cream
- 1 tbsp sugar
- 4 tbsp Baileys (if you don’t have any Bailey’s use 2 tbsp cream and 2 tbsp Irish whiskey… and if you don’t have any Irish whiskey… St Patrick would say it was anathema…. but use Scottish! The ideal, in fact, is Edradour Cream Liqueur)
- 2 pkts of Maryland chocolate chip cookies
- 150g/three fifths of a packet of butter/5 oz butter
- salt flakes (gold if possible)
- Melt the butter.
- Crush the biscuits, mix with the butter, then squish, squelch, squash, push and press into a pie dish using the round side of a spoon and put in the fridge for half an hour.
- Melt chocolate in glass bowl over boiling water (NB not touching the water).
- Allow to cool, in the meanwhile whip the cream and sugar.
- When it starts to stiffen slowly at the Baileys.
- Gradually mix in the melted chocolate.
- Spread the mixture into the pie crust.
- Refrigerate about six hours….. alright…. my daughter got to this point when the guests were pretty much knocking at the door, it’s not a disaster if you have to serve right then.
- Sprinkle with salt.