Mini Chocolate Baileys Pudding Tarts are delightful treats. Chocolate pudding combined with Baileys Irish Cream is topped with thick whipped cream and festive sprinkles. Add these to your dessert table!
In my many years of searching through family history and digging back through old records, I’ve still yet to come across any Irish ancestry. There’s speculation that one of my ancestors, a man by the name of Hezekiah Sellards, might’ve come from Ulster, or maybe somewhere in Scotland. I did discover that one branch of my mom’s family had pretty substantial roots coming from Kent, and based on her last name, it’s pretty likely we’ve got Welsh ancestry as well.
On my dad’s side, he found one of his ancestors had emigrated from Edinburgh (I chalk my love of all things plaid to this lone Scotsman in my family tree). Otherwise, his side’s pretty firmly French, German and Prussian. Which is my long-winded way of saying that I have no idea where my interest in Irish culture really comes from, and why I choose to celebrate St. Patrick’s Day by making fun desserts every year.
Maybe it’s the fact that I’ve found Celtic lore and history so fascinating for as long as I can remember.
Or maybe it’s because I’ve never really fully explored German or French history and lore.
I guess I don’t really need an excuse to make these Mini Chocolate Baileys Pudding Tarts. I found the tart shells at World Market and bought them basically because I’ve never seen them around here otherwise.
And then I had to think of what I would use to fill them. Boozy desserts are always fun, and so are shamrock sprinkles.
I have to say, it makes me somewhat sad that my trip to Ireland was over twenty years ago, and it lasted all of four days. I’ve wanted to return ever since I landed back in the US, but I haven’t been able to go.
I’d even be willing to risk another panic attack in Blarney Castle to be able to do so. Someday, though, I plan to go back.
- 36-48 mini tart shells
- 4 large egg yolks
- 3/4 C sugar
- 1/3 C Dutch-processed cocoa powder
- 2 Tbsp. cornstarch
- 2 2/3 C whole milk
- 1 Tbsp. butter
- 1 tsp. vanilla
- 1/2 C Baileys Irish Cream
- 1 C heavy cream
- 2 tsp. sugar
- Shamrock sprinkles, optional
- In a medium mixing bowl, whisk the egg yolks together until slightly thickened and lightened in color. Set aside.
- In a medium saucepan, which together the sugar, cocoa powder, and cornstarch. Whisk in the milk, then cook over medium heat, until thickened and beginning to boil. This may take anywhere from 10-15 minutes.
- Remove from the heat. Whisking the egg yolks constantly, slowly pour in about a cup of the chocolate mixture. Whisk the egg mixture back into the chocolate mixture still in the saucepan, then return to medium heat. Bring to a slow boil, whisking constantly, until the mixture has thickened.
- Remove from the heat, and whisk in the butter and vanilla. Once these have been incorporated, add the Baileys, and whisk until that too is incorporated. Transfer to a serving bowl. Place plastic wrap directly onto the surface of the pudding, cover, and refrigerate at least 12 hours.
- Using a small (1-Tbsp.) scoop, place the pudding in the tart shells (there will be pudding left over). Whip the cream and sugar together with a mixer on high speed until thick, about 2 minutes. Pipe small dollops on top of the tarts, then sprinkle with shamrock sprinkles.
*Prep time does not include refrigeration time.