Boozy Chocolate Tart

This gorgeous boozy chocolate tart is made with an Oreo Cookie Crust, filled with a Guinness and Dorda Double Chocolate Liqueur filling, topped with fresh whipped cream. Step-by-step photos teach you how to make this delicious chocolate recipe. Perfect to celebrate St. Patricks Day!

Total Time: 3 hours 15 minutes
Yield: 1- 9 inch tart 1x

Ingredients

Units Scale

Crust

30 Oreo Cookies, finely ground
5 Tablespoons Unsalted Butter, melted

Filling

8oz (1 cup) Guinness Stout, cooked down to 4oz (1/2 cup)
4oz (1/2 cup) Whole Milk
6oz (3/4 cup) Heavy Whipping Cream
2oz (1/4 cup) Dorda Double Chocolate Liqueur
2 Tablespoons Brown Sugar
2 Tablespoons Unsweetened Cocoa Powder (Dutch-process or Natural)
2 Tablespoons Cornstarch
2oz (1/3 Cup) Good Quality Dark chocolate, finely chopped
1/2 Teaspoon Pure Vanilla Extract

Whipped Cream

8oz (1 cup) Heavy Whipping Cream
4oz (1/2 cup) Dorda Double Chocolate Liqueur
4 Tablespoons powdered sugar

Topping

Good Quality Chocolate Bar OR
2oz (1/4 cup) Salted Caramel Sauce (Homemade or Store Bought)

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Instructions

Crust

Preheat oven to 350F/180C and grease a 9-inch tart pan with a removable bottom.
Combine crushed Oreos and melted butter. Press into the tart pan and bake for 8 minutes. Remove and let cool on a wire rack as preparing the filling.

Filling

In a medium saucepan whisk together the reduced Guinness, milk, cream, Dorda Liqueur, brown sugar, cocoa powder, and cornstarch. Whisk until full combined then place over medium-low heat. Bring to a boil then let simmer whisking constantly for 2-3 minutes.
Remove saucepan from heat and whisk in the chopped chocolate and vanilla. Whisk until smooth. Pour on top of Oreo crust. Place a piece of plastic wrap directly on top of the filling to prevent a skin from forming. Chill for 3 hours to set the chocolate filling.

Boozy Whipped Cream

In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld whisk combine heavy whipping cream, Dorda Liqueur, and powdered sugar until stiff peaks form. Spread on top of the chilled tart and use a Microplane zester to grate chocolate on top or drizzle with salted caramel sauce. Store in the fridge for up to three days.