Prep 4 hrs
Cook 30 mins
I found this recipe a while back, and have been meaning to make it FOREVER, but haven't tried it yet! This has been sitting in my cookbook cupboard for so long, I don't even remember where I got it anymore! If anyone finds another type of cookie that would be similar to the girl scout cookies, please let me know! I couldn't make this right away because I didn't have them! Prep time incluces chill time, and is an estimate, since I've never made this!
- 1 cup chocolate and mint cookies, crumbs (girl scout thin mints)
- 2 tablespoons sugar
- 2 tablespoons flour
- 1⁄4 cup unsalted butter, melted
- 1 1⁄2 cups heavy cream (divided)
- 3⁄4 cup Baileys Irish Cream
- 2 1⁄2 cups semi-sweet chocolate chips
- 2 egg yolks, slightly beaten, at room temperature
- 4 teaspoons vanilla (divided)
- 2 tablespoons powdered sugar
- Andes mints candies (garnish)
- 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.
- 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.
- 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).
- Remove from heat and add 3 teaspoons of vanilla.
- Poor the mixture into the tart crust. Chill at least 4 hours.
- Beat together the remaining 1/2 cup heavy cream and the powdered sugar until thick. Add the remaining 1 teaspoon of vanilla.
- Slice the tart and serve with a dollop of the whipped cream and an Andes mint candy.