St. Paddy’s Pull-Apart Tart

Here’s a fun idea for a St. Patrick’s Day party: a flaky tart with boozy, creamy filling, made to pull apart, piece by luscious piece!

A simple custard is divided and enhanced to create a contrast of flavors in the baked tart. Crème de menthe adds all the green coloring you’ll need, and I added some mini chocolate chips just before filling the tart. The brown custard is a combination of whiskey, Irish Cream, and espresso powder – my nod at Irish coffee.

St. Patrick’s Day is the perfect time to bring out the booze, right? Um. Yeah, I think I said that at Christmas. And Valentine’s Day. Okay, we’ve established that I love to cook with alcohol. There are just so many fun flavors out there!

Making the pull-apart crust is a little (gulp) time-consuming. You can always just make a regular crust and add the filling, but it’s not nearly as fun. Here’s a mini-tart I tried. It would have looked much nicer if I hadn’t added the chocolate chips to the green custard. And . . . if I hadn’t stuck my thumb right in the middle before I got the photos.

One bonus that came out of this culinary adventure is the crust. I knew that my usual pie crust would be too fragile for a pull-apart, so I added a little butter, sugar, and an egg white. Oh, man – this is a good crust! I may use this exclusively in my pies from now on. Flaky but stable, and easy to work with. You’ll love it!

St. Paddy's Pull-Apart Tart
Print
Author:
Ingredients
  • CRUST:
  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup cold shortening
  • 2 tablespoons cold butter
  • ¼ cup milk
  • 1 egg white (saved from the eggs in the filling recipe)
  • FILLING:
  • 2 tablespoons softened butter
  • 1 egg and 1 egg yolk (extra white is used in crust)
  • ½ cup heavy cream
  • 1 cup sugar
  • ¼ cup cornstarch
  • 2 cups buttermilk
  • pinch of salt
  • ¼ cup Crème de menthe
  • 2 tablespoons mini chocolate chips (optional)
  • ⅛ cup whiskey
  • ⅛ cup Irish Cream
  • 1 tablespoon espresso powder
Instructions
  1. CRUST: In a medium bowl combine the flour, sugar and salt. Blend in shortening and butter using a pastry blender (or two knives). The mixture should be fairly fine - no chunks of butter larger than a pea.
  2. In a small cup, whisk together the milk and egg white. Add to dry mixture and stir just until blended. Divide into two parts.
  3. Working with half of the dough at a time, roll out on generously floured surface, about ⅛-inch thick. It can be a little thicker, but not more than ¼-inch. Cut out as many 2-inch circles as possible and set aside the scraps. (Repeat with remaining dough when needed, saving all scraps to roll together at the end.)
  4. Gently fold one round in half, like a taco. Squeeze together the ends, making a small cup. Press one long side against the side of the tart pan, pressing it firmly, leaving the "cup" open. Repeat with the next round, pressing one side against the pan and one pointy end against the other round, connecting them firmly. Repeat all the way around.
  5. For the next ring of dough cups, place them perpendicular to the existing row, pointy edges placed where the others are joined. Gently press the edges together, easing them together as you go. The goal is not to leave any large gaps.
  6. From this point on, the rings will be pointing toward the center. Add one round to the very middle, to look like the center of a flower.
  7. Place tart pan on baking sheet and put it in the refrigerator while you make (and cool) the filling.
  8. FILLING: In a medium bowl, stir together the softened butter, egg, egg yolk, and cream. Butter will be clumpy - that's okay. Set aside
  9. In a medium pan on medium heat, stir (or whisk) together the sugar, cornstarch, buttermilk, and salt. Cook, stirring constantly, until it gets steamy and thickens. Remove from heat.
  10. Very slowly pour into the bowl with egg mixture, stirring vigorously. Pour back into the pan and reduce heat to medium low. Cook, stirring constantly, until mixture thickens and it begins to bubble gently. Remove from heat.
  11. Pour half (about 2 cups) of the mixture into the bowl the eggs were in. Add Crème de menthe and stir until combined. To the remaining mixture in the pan, add the whiskey, Irish Cream, and espresso powder. Stir well. Allow both mixtures to cool until lukewarm.
  12. Heat oven to 350 F.
  13. Once cooled, add chocolate chips to the green mixture if desired.
  14. Working with a small spoon (or two pastry bags with the tips cut off) fill the dough cups. Alternate the colors or make your own design! (You will have a little filling left over. If you have leftover dough, make a mini pie OR fold in some whipped cream for a delicious mousse.)
  15. Place the tart pan (on the baking sheet) in the oven and bake for 45-50 minutes. You will see the filling puff up. When it begins to sink and bubble, take the tart from the oven and place on a cooling rack. It can be served lukewarm or totally cooled. Just remove outer ring and slide the tart off the bottom onto a serving board.
  16. Cover and refrigerate any (hahaha) leftovers.

Fold rounds (like a taco) and then pinch the ends together to form a cup.

Press long side of each dough “cup” against the side of the tart pan. Join the pointy ends and press firmly.

Place next round of dough perpendicular, with the pointy end where two on the outside ring are joined. (Looks like poison ivy! “Leaves of three, let it be . . . “)

Now pinch all the edges together. The goal? No gaps.

I find the easiest way to fill these is by using a pastry bag. (You can also use a small spoon.)

May your pockets be heavy and your heart be light, may good luck pursue you each morning and night.

Happy St. Patrick’s Day!

Lorinda