cream tart

again my camera phone takes horrible photos. this is a slice of cream tart i made. it's like a brownie pie with a crispy crust topped with chocolate whipped cream. it's da bomb if i do say so myself. the recipe suggests to bake in a 9 inch springform pan but i baked it in a regular pie dish and it worked out fine. instead of using irish cream of whipped cream in the tart mix i substituted the white chocolate mocha creamer.

tart

1 box refrigerated pie crusts, softened

1 1/2 cups semisweet chocolate chips

1 can (14 oz) sweetened condensed milk

1/3 cup Irish cream liqueur or whipping cream

2 eggs

Topping

1/2 cup powdered sugar

1/3 cup unsweetened baking cocoa

Dash salt

1 1/2 cups whipping cream

1 teaspoon vanilla

Additional unsweetened baking cocoa, if desired

White chocolate curls, if desired

Heat oven to 425°F. Remove crust from pouch; press in bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 9 to 11 minutes or until golden brown.

Place chocolate chips in medium microwavable bowl. Microwave on High 40 seconds. Stir; microwave 5 to 15 seconds longer or until chocolate is melted and smooth. Cool 3 minutes.

In large bowl, beat condensed milk, liqueur, eggs and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.

Bake 15 minutes. Reduce oven temperature to 350°F; bake 20 to 30 minutes longer or until center is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours.

In medium bowl, beat all topping ingredients except additional cocoa and chocolate curls with electric mixer on high speed until stiff peaks form. Spread topping over tart; sprinkle with additional cocoa and garnish with chocolate curls. Store in refrigerator.