Frozen Chocolate Cream Tart

Ingredients

Crust:

• 1 ½ cups (275 g) chocolate cookie crumbs
• 6 Tbsp (90 g) unsalted butter, melted

Filling & Topping:

• 1 (10 oz/300 mL) tin sweetened condensed milk
• 6 oz (180 g) dark baking chocolate, chopped
• 1½ cups (375 mL) whipping cream
• 2 Tbsp (30 mL) Irish Cream liqueur (optional)
• 2 tsp vanilla extract, divided
• Chocolate mini eggs, or assorted easter sprinkles (optional)

Directions

1. For the crust, in a bowl, stir the cookie crumbs and melted butter. Press into the bottom and up the sides of a 9-inch (23 cm) removable-bottom, fluted tart pan. Freeze this while preparing the filling.
2. For the filling, set aside ¼ cup (60 mL) condensed milk and pour the rest into a saucepan. Add the chocolate and stir gently over medium-low heat until the chocolate has melted and the mixture is smooth. Transfer this to a large mixing bowl, measure out 2 Tbsp (30 mL) to use as a finishing drizzle on the assembled pie. Let the chocolate cool to room temperature.
3. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream until it holds a peak when the beaters are lifted.
4. For the topping, spoon out a third of the whipped cream to another bowl and whisk in the reserved ¼ cup (60 mL) condensed milk and 1 tsp vanilla. Chill until ready to use.
5. Into the larger cooled chocolate mixture, whisk the Irish cream (if using) and remaining 1 tsp vanilla. In two additions, fold the remaining whipped cream (about 2 cups/500 mL) into the chocolate until streaks are no longer visible.
6. Pour the chocolate mousse (it will be fluid) into the frozen crumb crust and freeze for 2 hours. Dollop and spread the chilled cream topping over the pie and freeze for at least another 3 hours.
7. Remelt the reserved 2 Tbsp (30 mL) chocolate and drizzle this over the top of the pie if you wish and top with chocolate mini eggs or Easter-y sprinkles.
8. To serve, pull the pie from the freezer 15 to 20 minutes before slicing to make it easier to slice and enjoy.

Notes:

The pie will keep loosely covered, in the freezer for up to 4 days.

Use a pie plate if you don’t have a tart pan, but line the bottom of it with parchment to make it easier to remove the slices.