1. First, make the crust: Preheat oven to 300 degrees. In a bowl, mix together the cookie crumbs, sugar and flour. Add the melted butter. Stir together. Press into the bottom of a 9-inch tart pan. Bake for 10 minutes. Cool completely on a rack. 2. For the filling, Heat 1 cup of the heavy cream, the Irish Cream and the chocolate chips in a saucepan, over low heat, until the chocolate has melted. 3. Place the egg yolks in a small bowl and temper them with a cup of the chocolate mixture, then pour the egg mixture into the saucepan and continue to cook over low heat until thickened. (about 10 minutes). 4. Remove from heat and add 3 teaspoons of vanilla. 5. Poor the mixture into the tart crust. Chill at least 4 hours. 6. Beat together the remaining 1/2 cup heavy cream and the powdered sugar until thick. Add the remaining 1 teaspoon of vanilla. 7. Slice the tart and serve with a dollop of the whipped cream and an Andes mint candy. ---------------------------------------------------------------------------
Nutrition
Ingredients
