Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of boozy chocolate tart on a stack of white plates next to a cup of coffee, and whole tart on a light brown surface

Boozy Chocolate Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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)

Instructions

Crust

  1. Preheat oven to 350F/180C and grease a 9-inch tart pan with a removable bottom.
  2. 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

  1. 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.
  2. 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

  1. 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.

Notes

Recipe Adapted from Epicurious

  • Author: Elizabeth I Confessions of a Baking Queen
  • Prep Time: 3 hours
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Recipe Card powered byTasty Recipes
chocolate cheesecake on a white plate with a cup of coffee in the background with some silverware on a grey background
confessions of a baking queen logo

The 5 Best

Chocolate Recipes