Ok, I really suck at accents. If you could hear me, you would seriously cringe in horror and embarrassment for me. Even reading that line in the written word looks bad when it’s coming from me. I always do accents around the Husband just to bug him because we both know that I can’t for the life of me actually sound like the accent I’m trying to do.
Today, a group of extremely talented bloggers (I’m not lumping myself into that category – I’m just honoured to be a part of this!) are getting together to showcase recipes that are St. Patty’s Day-worthy. It can be an Irish recipe using Irish ingredients or something fun, funky ‘n green.
The fabulous Jen of Jen’s Favourite Cookies put this whole event together. It took a lot of work, including making that gorgeous photo collage above, so a huge thanks, Jen! Also a big thanks to my dear friend, Carla of Chocolate Moosey, for inviting me to join this group. Carla and I met through our Sunday Supper group and we’ve become friends over the past few months, bonding over our love of food and commiserating over life, work and how to balance the two.
When I think St. Patrick’s Day, my mind immediately goes to booze and I’ve been wanting to bake with liquor for a long time now. I decided to go with a Bailey’s flavoured dessert and boy am I glad I did. Not only was the tart delicious and gloriously boozy, but now I have a bottle of Bailey’s lying around my apartment for whenever the mood strikes me for this:
CHOCOLATE BAILEY’S MOUSSE TART
MOUSSE (adapted from Bon Appetit)
4 large eggs
1/3 cup sugar
6 ounces dark chocolate
1 1/2 cups chilled whipping cream
1/2 cup Irish cream liqueur
Whisk the eggs and sugar together in a large metal bowl. Set the bowl over a saucepan of simmering water (don’t let the bottom of the bowl touch the water) and whisk continuously until a candy thermometer registers 160°F, about 5 minutes. Remove the bowl from over the water. At this point, my egg mixture was half scrambled, half creamy, despite my best whisking efforts. I had to press the mixture through a sieve to get rid of the lumps. Using an electric mixer, beat the creamy egg mixture until it’s cool and very thick, about 10 minutes.
Place the chocolate in a bowl. You can either microwave the chocolate in short bursts until it’s melted (be careful not to scorch the chocolate) or place the bowl over a saucepan filled with simmering water and stir until it’s melted. Remove the chocolate from over the water and let it come to room temperature.
In a medium bowl or the bowl of your stand mixer, combine the whipping cream and the Irish cream liqueur. Whip it until it comes to stiff peaks.
Pour the cooled melted chocolate over your egg mixture and fold together.
Fold it into the cream mixture and carefully stir to combine. My chocolate/egg mixture formed little lumps in the cream and I ended up whipping the entire mixture to try to get rid of the lumps. There were still little lumps of chocolate in the mousse but it wasn’t bothersome – instead, it melted like delightful little bursts of chocolate on the tongue along with the mousse.
Pour the mousse into the prepared tart shell and chill until set, at least four hours or overnight in the refrigerator.
VANILLA TART SHELL (adapted from Baking Bites)
1 1/2 cups all purpose flour
3 tbsp granulated sugar
1/2 cup butter, chilled and cut into cubes
2 large egg yolks
2 tbsp pure vanilla extract
Preheat your oven to 380 degrees F.
If you have a food processor: combine the flour and sugar, pulse to blend. Add the butter and pulse until the mixture is coarse and sandy. Add in the egg yolks and vanilla, whizz until the dough comes together. Add an extra tablespoon of water or vanilla if the dough is too dry.
Turn the dough into a bowl and knead until it forms a ball.
If you’re old school like me, place the flour and sugar into a bowl, whisk together. Add the butter and cut it into the flour with a pastry cutter until the mixture is coarse and sandy. Add the egg yolks and vanilla. Using your hands, quickly knead together until a ball forms. Turn the dough into your tart pan and press into the bottom and sides of the pan.
Prick the crust with a fork and place a sheet of foil on top, filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and foil. Bake the crust for another 5-10 minutes until it’s golden brown and fully cooked. Remove the tart from the oven and allow to cool to room temperature.
Oh baby, did I pack a lot of Bailey’s flavour into this tart! The mousse wasn’t as firm as I expected but it was delicious. The chocolate and Bailey’s work perfectly together. I’m amazed that my tart turned out as beautifully as it did – it was firm, flaky, wondrously buttery, and the subtle sweet vanilla taste was the perfect vessel for the mousse.
Make sure you check out these amazing St. Patrick’s Day contributions from these incredibly talented ladies. Be warned – you’re going to get very hungry!
1. Key Lime Pound Cake by Joan at Chocolate Chocolate & More
2. Mini Banoffee Pie Tarts by Kelly at Kelly Bakes
3. Chocolate Bailey’s Mousse Tart from Nancy at Gotta Get Baked
4. Irish Carbomb Cupcakes from Susan at Girl in the Little Red Kitchen
5. Pistachio Caramel Cookies from Jen at Jen’s Favorite Cookies
6. Guinness Stout Mini Bundt Cake from Shanna at Pineapple and Coconut
7. Irish Cheese and Bacon Cheesecake with Walnut Crust by Carla at Chocolate Moosey
8. Bailey’s Irish Cream Cheese Trifle from Anita at Hungry Couple NYC
9. Key Lime Pie Ice Cream from Renee at Magnolia Days
10. Pistachio Mousse Cups from Kim at Cravings of a Lunatic
11. Irish Eggs Benedict from Isabelle Crumb Blog
12. St. Patrick’s Day Cookie Stack from Angie at Big Bears Wife
13. Guinness Chocolate Cake from Jen at Juanita’s Cocina
14. Irish Potato Oatmeal Bread from Sarah at What Smells So Good