Irish cream mint chocolate tart is a dessert you didn’t know you needed. A simple chocolate crust is filled with a creamy, minted Irish cream filling and topped with a thick chocolate ganache.
You’re going to love this Baileys Irish cream chocolate pie! Made with a creamy Irish cream filling and topped with a chocolate ganache, every slice of this tart is a perfect balance of flavor.
Serve this mint chocolate Irish cream tart up for St Patrick’s day, for the holidays, or whenever you feel like indulging in a rich and delicious dessert.
Baileys Chocolate Tart
I made a simple chocolate wafer crust and filled it with a boozy Bailey’s Irish cream filling. The filling is cream cheese based and it’s very creamy and smooth.
The Irish cream is subtle. Add more than stated on the recipe if you like. I won’t judge. You could face plant into that filling and be perfectly content.
If you can restrain yourself and keep yourself from face planting then you will be treated to a pleasingly rich-tasting ganache. Chocolate and Irish cream really are kindred spirits. All three layers together make a powerhouse dessert.
Ingredients you’ll need for this Irish Cream Mint Chocolate Tart:
For the crust, you will need:
- Crushed chocolate wafers
- Granulated sugar
For the filling, you will need:
- Cream cheese
- Powdered sugar
- Baileys Irish Cream
- Whipping cream
- Mint extract
For the ganache, you will need:
- Heavy cream
- Mint baking chips
- Semi-sweet chips
For the exact amounts needed, please see the recipe card below.
How to Make Irish Cream Mint Chocolate Tart
- To make the crust, place the crushed wafers, sugar, and melted butter into a bowl. Stir until combined.
- Press the crumbs into the bottom of a 10-inch fluted tart pan. bake for 15 minutes in the oven at 350 degrees F.
- Remove the crust and freeze as the filling is prepared.
- Combine the butter and cream cheese in a mixing bowl with an electric mixer until it’s nice and creamy smooth.
- Carefully ass in the powdered sugar, one cup at a time.
- Add in the Irish cream and then continue to beat until smooth.
- Mix in the whipping cream and extract.
- Add in more heavy cream if the filling is too thick.
- Spread the filling out into the frozen crust.
- Return the tart to the freezer as you prep the ganache.
- Combine the mint chips and semi-sweet chocolate chips in a bowl and heat your heavy cream in a saucepan over medium heat.
- When the cream begins to bubble around the edges, remove it from the heat and pour it over the chocolate in the bowl. Stir until the mixture is smooth.
- Remove your pie from the freezer and slowly pour the ganache over the top, spreading it out to touch the edges and completely cover the filling.
- Let set completely.
- Keep the tart in the fridge until ready to serve.
How long is Irish cream chocolate tart good for?
This tart can be kept well covered and stored in the fridge for up to a week but tastes best when eaten within 3 or 4 days. I recommend enjoying this tart when it is freshest so that the crust doesn’t become too soggy.
Can I freeze a cream tart?
Yes, you can freeze this tart recipe. to do this you’ll want to freeze the tart solid in the pan for a few hours before removing it from the pan wrapping it well in plastic wrap and storing it in an airtight container. Then, the night before you wish to serve it, unwrap the tart and place it into the pan before lightly covering it with plastic wrap as it sits in the fridge overnight to thaw. The chocolate ganache on top may sweat but this is to be expected.
How to make nonalcoholic Bailey’s cream pie
If you want to make this tart recipe without the booze, simply use Bailey’s coffee creamer in place of the Baileys in the recipe. This will give you a similar taste but without any alcohol!%
Here are some more tasty tart recipes to enjoy soon:
- Vegan Apple Rose Tart
- Easy Apple Tart
- Recipe for Asparagus and Smoked Salmon Tart
- Roasted Blueberry Tart
- Mini Orange Tarts
For the crust
- 1 1/4 cup crushed chocolate wafers
- 1/3 cup sugar
- 1/3 butter, melted
For the filling
- 1/2 cup butter softened
- 4 oz cream cheese softened
- 3 cups powdered sugar
- 3 tablespoons Bailey's Irish Cream
- 1 tablespoon whipping cream
- 1 1/2 teaspoons mint extract
For the ganache
- 1 1/2 cups heavy cream
- 6 oz mint baking chips
- 6 oz semi sweet chips
- To make the crust, combine the crushed wafers, sugar and melted butter. Stir until combined.
- Press crumbs into a 10 inch fluted tart pan.
- Bake for 15 minutes in a 350 degree oven.
- Remove crust and freeze while you prepare the filling.
- In a mixer bowl, combine butter and cream cheese until creamy and smooth.
- Carefully add in powdered sugar one cup at a time.
- Add Irish cream and continue to beat until smooth.
- Mix in whipping cream and extract. Add more heavy cream if filling is too thick.
- Spread filling into frozen crust.
- Return tart to freezer while your prepare the ganache.
- For the ganache, combine mint chips and semi sweet chips in a glass bowl.
- Heat heavy cream in a saucepan over medium heat. When cream begins to bubble around the edges remove from heat and pour over chocolate. Stir mixture until smooth.
- Remove pie from freezer.
- Slowly pour ganache over filling and spread out to edges to completely cover the filling.
- Let set completely. Keep tart refrigerated.
Amount Per Serving Calories 820Total Fat 45gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 18gCholesterol 99mgSodium 393mgCarbohydrates 101gFiber 1gSugar 73gProtein 5g