Irish Cream Chocolate Tart

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1 1/2

cups semisweet chocolate chips

1

can (14 oz) sweetened condensed milk

1/3

cup Irish cream liqueur or whipping cream

2

eggs

1/2

cup powdered sugar

1/3

cup unsweetened baking cocoa

Dash salt

1 1/2

cups whipping cream

1

teaspoon vanilla

Additional unsweetened baking cocoa, if desired

White chocolate curls, if desired

• 1 Heat oven to 425°F. Remove crust from pouch; press in bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 9 to 11 minutes or until golden brown.
• 2 Place chocolate chips in medium microwavable bowl. Microwave on High 40 seconds. Stir; microwave 5 to 15 seconds longer or until chocolate is melted and smooth. Cool 3 minutes.
• 3 In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.
• 4 Bake 15 minutes. Reduce oven temperature to 350°F; bake 20 to 30 minutes longer or until center is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours.
• 5 In medium bowl, beat all topping ingredients except additional cocoa and chocolate curls with electric mixer on high speed until stiff peaks form. Spread topping over tart; sprinkle with additional cocoa and garnish with chocolate curls. Store in refrigerator.