Irish Cream tart + verrines

Adapted from: http://www.sugarandsoul.co/2016/03/irish-cream-pie-recipe.html

 

Servings: 6 mini tarts (2 servings per tart) OR one medium tart (12 servings) OR 12 shotglass verrines

 

 

 

Chocolate Tart Shell:

2.8oz / 80g finely chopped roasted nuts/seeds (a mix of almond flour and shredded coconut will also work)

0.5oz / 14g melted keto-friendly chocolate

Mix the chopped nuts with the melted sugar-free chocolate. Spoon into an 8" pie tin or mold of choice and chill until solid.

 

 

 

Chocolate Ganache:

3 Tbsp / 40g soft butter

3 Tbsp / 45ml hot cream

4.5oz / 130g sugar-free chocolate of your choice, chopped

2 tsp / 10ml vanilla extract

Heat the cream until very hot but not boiling, then pour over the chopped chocolate, let sit for 5 minutes, then stir until fully emulsified.

Let the chocolate-cream mixture cool to room temperature, then whisk it into the softened butter. Lastly, mix in the vanilla.

 

 

Irish Cream Mousse:

120ml (1/2 cup) low-carb "Baileys" Irish Cream, CHILLED

240ml (1 cup) heavy cream (>30% fat), CHILLED

50g erythritol OR xylitol

2 tsp. (6g) gelatin , soaked in 45ml of cold water

1/4 ts. salt

 

After soaking the gelatin, heat 60ml (1/4 cup) of the cream with the erythritol and salt over low heat until the crystals have dissolved. Cool in the fridge until chilled fully.

Whip the remaining chilled cream to soft peaks (over-whipping will churn it into butter, so be careful). Keep in the fridge until ready to use.

Heat the soaked gelatin on 10-second bursts in the microwave until it has liquified, then whisk it into the chilled Irish Cream and the (fully cooled) sweetened cream mixture.

Gradually whisk half of the whipped cream into the gelatin-liqueur-cream mixture. Once fully incorporated, add the rest of the whipped cream and FOLD gently until combined. Use immediately.

 

Nutrition Info: (calculated with http://www.myfitnesspal.com/recipe/calculator , calculations are approximate)

Full-Carb Irish Cream Mousse (a HALF serving):  Calories 229 / Carbs 12g / Sugar 17g / Fat 19g / Protein 4g

TPH Low-Carb Irish Cream Mousse (1 serving):   Calories 381 / Carbs 3g / Sugar 0g / Fat 20g / Protein 1g

 

 

 

Decoration:

(optional)

sugar-free dark chocolate OR chunks leftover from the no-bake crust

matcha powder (or some other edible green powder)

tiny shamrocks (edible young clovers), rinsed and dried

 

INGREDIENT SOURCING:

Powdered Erythritol: https://amzn.to/2JnVpnE

Keto Chocolate: https://amzn.to/2JnWeNg

Powdered Gelatin: https://amzn.to/2rpTqGK

Matcha Powder (for decoration): https://amzn.to/2XIvTQG

Vanilla Extract: https://amzn.to/2XgBsFX

Roasted Nuts: https://amzn.to/2XRaFjB

 

EQUIPMENT USED:

Electric Mixer: http://amzn.to/2C3RaYX

Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z

Medium Springform Pan: https://amzn.to/2rs8p41

Mini Tart Pans: https://amzn.to/2NYWgh2

Shot Glasses: https://amzn.to/2NSSuFE

Silicone piping bag: https://amzn.to/2RbgZPJ

 

 

 

Instructions:

 

1. Place the freshly-made tart crust into a tart pan. Press the crust so that it forms an even layer along the entire pan. Freeze for 15-30 minutes (depending on size). (For verrines, place a small amount in the bottom of glasses and place the rest aside at room temperature. Chill the glasses in the freezer for 10 minutes.)

 

2. Pour the freshly-made ganache over the frozen crust, and quickly spread it into an even layer along the bottom. (For verrines, pour a layer of ganache on top of the crust layer in the glasses, set aside the remaining ganache at room temperature.) Refrigerate for 30 minutes.

 

3. Pour the freshly-made Irish Cream mousse over the ganache layer and smooth it flat (tapping the tart pan on the counter/table will help release any large air pockets). Chill in the fridge for 30 minutes or up to 1 hour, until the gelatin has set. (For verrines, spoon a layer of the mousse over the ganache layer in each glass, then tap to smooth the surface flat. If you glasses are large enough, immediately repeat the layering process with one more layer of crust, ganache and mousse. Chill in the fridge for 30 minutes.)

 

4. The tart/verrines are ready to serve, but if you wish to decorate them, see the video above for ideas on how to use chocolate, shamrocks, and other chocolate/green elements for decoration. Use a hot knife to cut the tart into slices, making sure to wipe the blade off between each cut with hot water.

 

 

 

 

 

 

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Nutrition Info:
Depends on the type of chocolate crust you pick, the type of sugar-free chocolate you use for the ganache, and the type of decoration you choose. You can calculate your own nutrition info at: http://www.myfitnesspal.com/recipe/calculator or other source of choice

 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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