Irish Cream Chocolate Tart
1 ¾ cup graham cracker crumbs
¼ c sugar
⅓ c butter, melted
12 oz. dark chocolate chips
2 T butter
1 c heavy cream
4 T Whistler Irish Cream
Chocolate covered espresso beans, chopped
To make the crust:
Preheat the oven to 350 degrees. In a medium-sized bowl combine the graham crackers and sugar. Add in the melted butter until it is a wet sand consistency. Spray a 9” tart pan with pan spray. Press the crust into the tart making sure it is packed tight. Bake for 12-15 minutes. Allow to cool completely
To make the filling:
Place the chocolate chips in a medium bowl. Put the cream and butter in a small saucepot and bring to just under a boil.
Pour the cream over the chocolate chips. Add the Irish Cream. Stir until smooth and the chocolate is melted.
Pour into the cooled graham cracker crust. Top with chopped espresso beans.
Place in the refrigerator to set for 3-4 hours. Remove from the refrigerator and take the tart out of the pan
Place on a serving platter and slice with a hot knife.