Jameson Irish Whiskey Dark Chocolate Tart

• •1.5 cup chocolate cookie crumbs (such as crushed Oreos or chocolate wafers)
• •4 tablespoon unsalted butter, melted
• •1 tablespoon granulated sugar
• •0.3 teaspoon fine sea salt
• •8 oz bittersweet dark chocolate (60% to 70% cacao), finely chopped
• •0.8 cup heavy whipping cream
• •3 tablespoon Jameson Irish Whiskey
• •2 tablespoon unsalted butter, softened and cut into cubes
• •0.5 teaspoon instant espresso powder
• •0.5 teaspoon pure vanilla extract
• •0.5 cup heavy whipping cream, chilled (for topping)
• •1 tablespoon powdered sugar
• •1 teaspoon Jameson Irish Whiskey (for topping)
• •0.3 teaspoon flaky sea salt (such as Maldon), for garnish
• •1 tablespoon dark chocolate shavings or cocoa powder, for garnish

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease an 8-inch tart pan with a removable bottom, or four 4-inch individual mini tart pans.

2. 2

   In a medium bowl, combine the chocolate cookie crumbs, melted butter, granulated sugar, and fine sea salt. Stir until the mixture resembles wet sand.

3. 3

   Press the crumb mixture firmly and evenly into the bottom and up the sides of the tart pan(s). Bake for 8 to 10 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack.

4. 4

   Place the finely chopped dark chocolate in a heatproof glass or metal bowl. In a small saucepan over medium heat, combine the heavy cream and espresso powder. Heat just until it begins to gently simmer around the edges (do not let it boil).

5. 5

   Pour the hot cream mixture over the chopped chocolate and let sit undisturbed for 2 minutes to melt the chocolate evenly.

6. 6

   Starting from the center and working outwards in small circles, gently whisk the mixture until smooth and glossy. Whisk in the softened butter cubes, 3 tablespoons of Jameson Irish Whiskey, and vanilla extract until silky and fully emulsified.

7. 7

   Pour the warm chocolate ganache into the cooled tart crust. Gently tap the pan on the counter to release any trapped air bubbles and smooth the surface.

8. 8

   Refrigerate the tart uncovered for at least 2 hours (or up to 24 hours covered) until the ganache filling is completely set and firm.

9. 9

   Just before serving, make the whiskey cream: in a chilled bowl, whip the chilled heavy cream, powdered sugar, and 1 teaspoon of Jameson Irish Whiskey until soft-to-medium peaks form.

10. 10

    Carefully remove the tart from the pan. Top each serving with a dollop of whiskey whipped cream, chocolate shavings, and a light sprinkle of flaky sea salt.

Chef's Tips

• 💡Use high-quality dark chocolate (between 60% and 70% cacao) rather than chocolate chips, as chocolate baking bars melt much smoother and balance the rich notes of the whiskey.
• 💡Dip your chef's knife in hot water and wipe it completely dry with a towel before each slice to achieve neat, professional-looking cuts.
• 💡Allow the tart to sit at room temperature for 10 minutes before serving so the ganache softens slightly to a luxurious, melt-in-your-mouth texture.