Simple and delicious, this Irish Cream Millionaire’s Tart is rich and decadent in all the best ways. With a nutmeg-spiced shortbread crust that’s as buttery and crumbly as one could wish, a chewy Irish cream caramel, and a smooth and soft layer of chocolate ganache, this tart is a total winner.
Has anyone else been picking up new habits lately? I’ve found that I’ve gotten very accustomed to slipping some Baileys into my coffee. Maybe it’s that it’s September and the temperatures are starting to drop, making me want something warm and comforting to drink. Of course, it’s also possible that this is just another method of dealing with stress. Stress eating, stress drinking…this tart basically covers both of those for me.
Some have said that this basically tastes like a piece of candy. I was offered Twix as a specific comparison. If you like chocolate, caramel, and cookies, then this tart is basically for you.
The crust is made from a shortbread cookie. The dough doesn’t need to be rolled out–just press it into the tart pan, dock the base so that the cookie doesn’t puff up in the oven, and freeze before baking. Spiced with nutmeg for an extra hint warmth and comfort, the cookie pairs perfectly with the caramel and chocolate.
Now, let’s talk about this caramel. It’s an Irish Cream Caramel. Yep. And for once, I can actually taste the alcohol (I used to make a lot of boozy cupcakes and always had to double or triple the alcohol before I could actually taste it). It gives a creamy character and layers of flavor to the caramel which is perfectly chewy and made in a saucepan with one simple step: add all of the ingredients and stir until done. Top with chocolate and you have an indulgent treat that pairs well with any warm beverage. (Note, cool longer than I did before slicing ;)).
| Prep Time | 15-20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 200 grams unsalted butter cold
- 100 grams light brown sugar
- 1 tsp vanilla extract
- 300 grams all purpose flour
- 1/4 tsp ground nutmeg
- 396 grams sweetened condensed milk (1 can/14 oz)
- 120 grams light brown sugar
- 113 grams unsalted butter
- 1 tsp vanilla extract
- 75 mL Irish cream
- 100 grams dark chocolate chopped into small pieces
- 50 mL heavy cream
Ingredients
Shortbread Crust
Irish Cream Caramel
Chocolate Ganache
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- Lightly grease a 9" tart pan with a removable bottom. Set aside.
- In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugar until light and fluffy. Add in the vanilla and mix to combine. Whisk together the flour and the nutmeg then add to the butter, sugar, and vanilla mix 1/2 at a time. Mix until large chunks begin to form and the flour is fully incorporated.
- Press the shortbread dough into the prepared tart pan until you have an even layer across the bottom and up the sides. Trim any excess from the top. Dock the bottom of the crust and place in the freezer to chill for 15-20 minutes.
- Preheat the oven to 350°F. Remove the chilled crust from the freezer and place on a large baking sheet. Bake on the center rack of the oven for 23-25 minutes, until the edges are a light golden brown and the cookie is cooked through. Remove the crust from the oven and place the tart pan on a wire rack to cool completely.
- Combine all of the ingredients in a medium saucepan. Stir over medium-high heat until the butter melts and the mixture begins to boil. Heat until thick and the caramel pulls away cleanly from the sides of the pan while stirring (this will be around 250°F if using a candy thermometer).
- Pour the caramel into the cooled shortbread crust. Allow to cool completely. Place in the freezer for 10-15 minutes to speed up the cooling process.
- Chop up the chocolate into small pieces and place in a bowl. In a small saucepan over medium heat, warm up the heavy cream until it begins to simmer. Pour the hot cream over the chocolate. Give the bowl a shake to evenly distribute the cream. Let rest for 1-2 minutes. Using a whisk or a rubber spatula, begin to stir the ganache starting at the center of the bowl until the chocolate is fully melted. Pour over the cooled caramel and spread evenly.
- Allow the chocolate to cool in the refrigerator and firm up before slicing. Store the tart wrapped in foil in the fridge.