Irish Cream Millionaire’s Tart
This Irish Cream Millionaire’s Tart has a buttery, shortbread crust, a chewy Irish cream caramel, and is topped with a smooth layer of chocolate ganache for ultimate indulgence. Safe to say–it’s rich. Yields 10-12 servings
Servings Prep Time
10-12servings 15-20minutes
Cook Time
25minutes
Servings Prep Time
10-12servings 15-20minutes
Cook Time
25minutes
Ingredients
Shortbread Crust
Irish Cream Caramel
Chocolate Ganache
Instructions
Shortbread Crust
  1. Lightly grease a 9″ tart pan with a removable bottom. Set aside.
  2. 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.
  3. 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.
  4. 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.
Irish Cream Caramel
  1. 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).
  2. 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.
Chocolate Ganache
  1. 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.
  2. Allow the chocolate to cool in the refrigerator and firm up before slicing. Store the tart wrapped in foil in the fridge.

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