I know Creme de Menthe isn’t Irish, I probably should have made something with whiskey, or Bailey’s, but hey – it is green!
This will serve four, and uses the same tart shells as in the lemon curd tart recipe here.
For the custard:
1 cup milk;
1 tbs sugar;
1 tbs cornflour;
2 tsp Creme De Menthe;
A few drops of green food colouring.
Icing sugar & chocolate niblets to decorate, or whatever you like.
Once the tarts have baked and cooled a little, put 3/4 of the milk on to come to a boil. Blend cornflour with 1/4 cup of the milk, mix in the sugar, alcohol and egg. Once the milk is just boiling, pour over the cornflour mixture and mix vigorously. Return the whole mixture to the pan and stir until the custard has thickened. Add food colouring if you like to get the colour right, or you can leave it off if you prefer.
Leave in the pan for a couple of minutes while you get the tart shells out of the cases and transfer them to plates. Pour the custard mixture into the tart shells and refrigerate for at least two hours, preferably four.
Decorate as preferred. Caution – the acohol will probably still be active as it hasn’t been cooked very long.