CHOCOLATE MINT TRUFFLE TART
Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.
Nutrition Facts : Calories 343 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 174mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE MINT TART
This chocolate mint tart is wonderfully reminiscent of a giant, elegant peppermint patty, tucked into a chocolate pastry shell. The mint flavor is subtle thanks to fresh-mint infused cream that is used both in the white chocolate ganache filling and billowy topping. But don't worry, dark-chocolate lovers: There is plenty here for you, too. The crisp crust is spiked with Dutch-processed cocoa and the middle layer is deep, dark bittersweet chocolate ganache. It's also very rich; a thin slice alongside a cup of coffee is the perfect after-dinner mint. This recipe has multiple chilling steps, so plan ahead if you're going to make it. It's more of an afternoon project, than a simple weeknight endeavor.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 1h15m
Yield One 9-inch tart
Number Of Ingredients 19
Steps:
- Make the crust: In the bowl of a food processor, combine the flour, confectioners' sugar, cocoa powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.
- In a small bowl, whisk the egg yolk with 1 tablespoon cold water. Add the yolk mixture to the food processor and pulse until it is evenly distributed. The mixture will appear crumbly, but should hold together very easily when pressed. Add a bit more water, 1 teaspoon at a time, if necessary. Turn the mixture out onto a piece of plastic wrap and form it into a disc. Wrap the disc in plastic and refrigerate for at least 1 hour.
- On a lightly floured surface, roll the chilled dough into a circle 1/4- to 1/8-inch thick. Gently fit the dough into a 9-inch tart pan with a removable bottom and trim the top evenly. Repair any cracks or tears in the dough with the trimmings and reserve the trimmings, wrapped in plastic and kept at room temperature, to use later if necessary. Freeze for 30 minutes.
- While the shell is chilling, heat oven to 375 degrees. Just before baking, dock the shell all over with a fork, and line the bottom and sides with aluminum foil. Bake the shell until it is cooked through and crisp, about 25 minutes. Remove the foil and, using the leftover dough, repair any cracks that may have formed. Cool the shell on a rack while you prepare the rest of the tart.
- Make the white chocolate ganache: Heat the 1 3/4 cups heavy cream and mint leaves in a saucepan over medium-high until simmering. Turn off heat and let cream steep for at least 30 minutes and up to 1 hour.
- Strain the cream through a fine mesh sieve, pressing on the leaves to extract as much cream as possible. Reserve 1 cup of the cream, covered, in the refrigerator.
- Heat the remaining 3/4 cup of cream until simmering and pour it over the white chocolate in a large bowl or the bowl of a stand mixer. Whisk the mixture until smooth, then let it cool to room temperature, about 30 minutes. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
- Add the butter and a pinch of salt and whip the ganache on high speed for 10 minutes. It will go from slightly translucent to opaque and aerated. Taste and add the peppermint extract if desired. Pour the whipped ganache into the cooled tart shell, smooth the top and refrigerate until firm, about 1 hour.
- Make the bittersweet ganache: Bring the cream to a simmer in a small saucepan. Add the chocolate, butter and salt to a heat-safe bowl and whisk in the hot cream until smooth. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
- Use a spatula to spread the bittersweet ganache over the cooled white chocolate ganache. Refrigerate until firm, about 1 hour.
- Just before serving, make the mint cream topping: Whip the reserved 1 cup of infused cream with the confectioners' sugar to soft peaks. Add peppermint extract, if desired. Spread the whipped cream over the top of the ganache and serve the tart cold. Wipe off your knife in between slices for the cleanest cuts.
CHOCOLATE PEPPERMINT TRUFFLE TART
Chocolate Peppermint Truffle Tart
Provided by Stevia In The Raw Bakers Bag
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Lightly grease a 9" round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
- In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® Bakers Bag are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
- In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
- Slice tart and top with whipped cream and dust with cocoa powder.
BITTERSWEET CHOCOLATE MINT TART
Steps:
- Preheat oven to 400 degrees F.
- Butter the bottom and sides of an 11-inch tart pan with removable bottom; set aside.
- Place hazelnuts on a baking sheet and toast for 5 minutes. Remove from oven and cool. Place cooled nuts in food processor. Add 2 tablespoons of the flour and pulse until finely ground. Place the ground nuts, remaining flour, and salt into a large bowl and combine. Combine the confectioners' sugar, brown sugar, and egg yolks. Using a wooden spoon combine the sugars and yolks until sugars dissolve. Add the softened butter and begin to add the flour and nut mixture. When it is well combined, form a ball and knead the dough. Flatten the dough into a disk and wrap it in waxed paper. Refrigerate for 1 hour.
- Lightly flour the top and bottom of the dough and roll out between 2 sheets of parchment paper. Turn the dough out into the tart shell and press gently to line the sides. Trim the excess from the edge. Freeze the tart shell for 10 minutes.
- Line the inside of the tart shell with aluminum foil. Place 3 cups of dried beans on top of the foil and place the tart shell on the baking sheet. Bake for 15 minutes. Remove the tart shell from the oven. Cool on a rack leaving beans inside. When cool, remove the foil and beans. Reduce temperature to 325 degrees F.
- Place milk in a saucepan. Boil and steep the mint and milk for 10 minutes stirring constantly. Drain and discard the fresh mint. Pour hot milk over chopped chocolate. Let stand for 20 seconds, and then whisk gently. Whisk in the vanilla extract.
- In a large bowl, whisk eggs, yolks, and sugar until blended. Slowly whisk in the chocolate mixture. Using a fine mesh sieve, strain the filling into the cooled pie shell. Bake for 20 minutes or until set. Remove the tart from the oven and cool on a rack. When cool, place in refrigerator until ready to serve.
CHOCOLATE-MINT TART
Categories Chocolate Dessert Bake Mint Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- For Crust:
- Butter 11-inch-diameter tart pan with removable bottom. Sift all purpose flour, powdered sugar, cake flour, baking powder and salt into large bowl. Add butter. Using fingers, rub in butter until mixture resembles coarse meal. Add egg. Stir until moist clumps form. Gather into ball. Flatten into disk. Wrap in plastic; freeze 10 minutes.
- Roll out dough on floured surface to 14-inch round. Transfer dough to prepared pan. Press dough gently into pan. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Freeze until firm, about 20 minutes.
- Preheat oven to 400°F. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Reduce crust until golden brown, about 20 minutes. Cool crust completely.
- For filling:
- Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and both extracts. Stir until mixture is smooth. Pour 1 cup filling into heavy small saucepan and reserve for glaze. Pour remaining filling into large bowl. Chill until thickened but still spreadable, stirring occasionally, about 1 hour.
- Whisk cold filling just until color lightens, about 2 minutes. Spoon into crust. Chill until firm, about 30 minutes.
- Stir reserved 1 cup filling over low heat until just lukewarm. Spread over filling in crust to glaze tart. Chill until glaze sets, about 1 hour. (Can be made 2 days ahead. Cover and keep chilled.) Serve cold.
CHOCOLATE PEPPERMINT TARTS
Create delicious mini desserts with easy fudgy cookie mix and peppermint frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package except--use 3 tablespoons oil, 1 tablespoon water, 1 egg and the peppermint extract. Shape dough into 24(1-inch) balls; place in muffin cups.
- Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan; cool completely.
- In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food color with electric mixer on medium speed until smooth and creamy. Spoon frosting into decorating bag with large star tip (#5). Pipe into each cookie cup. Sprinkle with powdered sugar. Store in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 105 mg, Sugar 25 g, TransFat 0 g
CHOCOLATE MINT COOKIE TARTS
I was planning to make recipe#113299 for a Christmas party and wanted a chocolate tart as well so I just made it up as I went along! They turned out great!! Half way through the party they were all gone, people were hoarding them because they were disappearing so fast! They taste alot like Thin Mint Girl Scout Cookies, can't go wrong there :)
Provided by Amber C.
Categories Drop Cookies
Time 28m
Yield 54 cookie tarts, 54 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, remember if using nonstick turn temp down to 325.
- Combine flour, cocoa, baking soda and salt in a small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl with electric mixer.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in mint baking chips and milk choc chips.
- Drop one Tablespoon of dough into ungreased mini muffin tins.
- Bake for 11-13 minutes.
- Right out of the oven, drop some of your leftover Andes mint baking chips on top of each tart, then go back and spread/swirl.
- Using a butter knife, pop up tart and transfer to a cooling rack, let cool completely.
CHOCOLATE-MINT BROWNIE TART
Categories Chocolate Dairy Dessert Bake Kid-Friendly Mint Bon Appétit Small Plates
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Unfold crust into 9-inch-diameter tart pan with removable bottom. Fold overhang in and press firmly to sides. Using fingertips, press sides up to form raised edge * inch above pan sides. Pierce crust all over with fork. Freeze 5 minutes. Bake crust until golden, about 22 minutes. Cool. Maintain oven temperature.
- Melt butter in heavy small saucepan over low heat; pour into large bowl. Add brownie mix, 5 tablespoons plus 1 teaspoon water, egg and peppermint extract; whisk to blend. Stir in packet of chocolate chips, if included in brownie mix.
- Spoon batter into crust. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Let stand on rack while preparing chocolate toppings. Whisk 3/4 cup semisweet chips and 2 tablespoons plus 2 teaspoons water in heavy small saucepan over low heat until melted and smooth. Remove from heat. Combine white baking chips with 1 tablespoon plus 1 teaspoon water in another heavy small saucepan. Whisk over low heat until melted and smooth. Remove from heat.
- Spoon melted semisweet chocolate by tablespoonfuls onto warm brownie in 7 or 8 pools, spacing evenly. Spoon melted white chips into remaining spaces to cover brownie. Using tip of knife, swirl chocolates. Let cool at room temperature in pan on rack until top is set, about 2 hours. (Can be made 1 day ahead. Cover; let stand at room temperature.) Remove tart pan sides. Garnish with mint.
More about "chocolate mint tart recipes"
MINT CHOCOLATE TART - MY BAKING ADDICTION
From mybakingaddiction.com
Reviews 12Category ChocolateServings 8Estimated Reading Time 5 mins
- In a large mixing bowl, stir together the sugar, flour, cocoa powder and salt. Stir in the melted butter until well combined and a dough forms.
CHOCOLATE-MINT TART - SAVOR THE BEST
From savorthebest.com
4.7/5 (6)Total Time 2 hrsCategory DessertsCalories 346 per serving
- In a medium-size bowl, using a spatula or wooden spoon, mix the powdered sugar, vanilla, egg yolks and sea salt. Add the cooled butter and mix to a smooth consistency then, add the flour and cornstarch and stir until the dough forms a smooth ball.
- Press about 2/3 of the dough up and around the edge of the prepared tart pan. With the remaining dough make a flat disc and place in the center-bottom of the pan. With your hands and your fingers, press the dough over the entire tart bottom, smoothing with the flat bottom of a measuring cup or flat-bottomed glass.
- Prick the bottom and edges of the crust with a fork, place on a baking sheet and transfer to the freezer for 30 minutes.
MINT WHITE CHOCOLATE TART RECIPE | LAND O’LAKES
From landolakes.com
PEPPERMINT CHOCOLATE TART RECIPE | EATINGWELL
From eatingwell.com
MINI CHOCOLATE TARTS RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 4Difficulty Easy
UPCOMING RECIPE: CHOCOLATE PEPPERMINT TART - YOUTUBE
From youtube.com
MINT CHOCOLATE TART | DEZAAN
From dezaan.com
CHOCOLATE TARTS WITH PEPPERMINT CREME | MCCORMICK
From mccormick.com
CHOCOLATE MINT HOLIDAY TARTS RECIPE - RECIPESMANUALS.COM
From recipesmanuals.com
12 PEPPERMINT CHOCOLATE TREATS FOR THE HOLIDAYS
From onegreenplanet.org
RECIPE FOR BITTERSWEET CHOCOLATE MINT TART - MARLI AVE RECIPES
15+ CHOCOLATE CHRISTMAS DESSERTS: RECIPES YOU'LL LOVE - FOODESS
From foodess.com
CANDY MELT PEPPERMINT BARK - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
ANDES MINT CHOCOLATE COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE PEPPERMINT TART - INSPIREHEALTH
From inspirehealth.ca
VEGAN MINT CHOCOLATE TART (GLUTEN FREE) - ADDICTEDTODATES.COM
From addictedtodates.com
CHOCOLATE PEPPERMINT TART RECIPE - ONE HOT OVEN
From onehotoven.com
HOLIDAY COOKIE AND DESSERT RECIPES – CLEVELAND CLINIC
From health.clevelandclinic.org
CHOCOLATE TART - BBC GOOD FOOD
From bbcgoodfoodshow.com
CHOCOLATE REINDEER CHEESECAKE
From msn.com
HOW TO MAKE “EMERALD MARINE CHOCOLATE MINT TART” - FOODIE BADGE
From foodiebadge.com
You'll also love