RASPBERRY BAILEY CHOCOLATE TART
This is definitely a must-try for chocolate lovers looking to impress or just wanting to indulge.
Servings: 4 Mini tarts
Calories: 1028kcal
Equipment
- Tart pan
Ingredients
- 9 Oreo cookies
- 200 g dark chocolate
- 1 Cup heavy cream
- 2 tablespoons butter, melted
- 1 Cup heavy cream
- 1 tablespoon coffee liqueur
- 1 tablespoon raspberry extract
- 4 tablespoons butter, cubed
- 1 pint fresh raspberry
- ¼ cup unsweetened coconut flakes
Instructions
- Preheat oven to 375° F
- Place the Oreo and coconut flakes in a food processor with fillings intact. Pulse for a few seconds until crumbly, add the melted butter, and combine.
- Place the crust in a tart pan and press firmly on the bottom and sides of the pan using your fingertips.
- Place in the oven for 7 minutes and allow to cool completely.
- Pour the cream in a heavy bottom saucepan on medium-low heat and bring to a gentle boil
- add the cubed butter, stir and remove from heat.
- Pour the cream into a bowl with the chopped chocolate. Let stand for about 2 minutes. Stir gently until you get a silky smooth mixture. Add the raspberry extract and Irish cream, stir once more.
- Pour the ganache into the cooled Oreo crust. Layer the raspberries on top, place in the refrigerator overnight or up to 2 hours plus until set.
- Garnish to your satisfaction and enjoy !
- PS: I used 70% dark Lindt chocolate. You can use both milk and dark chocolate if you wish.
Nutrition
Calories: 1028kcal | Carbohydrates: 49g | Protein: 9g | Fat: 90g | Saturated Fat: 55g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 284mg | Potassium: 568mg | Fiber: 7g | Sugar: 29g | Vitamin A: 2294IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 10mg
