Chocolate Peppermint Tarts Recipes

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.

Steps:

• Make the dough: Pulse flour, cocoa, sugar, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. With the machine running, add water in a slow, steady stream, until dough just holds together. (Dough should not be sticky.)
• On a lightly floured work surface, shape dough into 2 disks, and wrap each in plastic. Refrigerate until firm, at least 30 minutes (or up to 3 days).
• Make the filling: Bring cream, sugar, mint, and salt to a simmer in a medium saucepan. Remove from heat, and let cool completely, about 30 minutes.
• Meanwhile, preheat oven to 350 degrees. On a lightly floured surface, roll 1 disk of dough to a 16-by-6-inch rectangle, 1/4 inch thick. Press dough into bottom and up sides of a 13 1/2-by-4 1/2-inch rectangular fluted tart pan with a removable bottom. Using a sharp paring knife, trim excess dough flush with the edges of pan. Repeat with remaining disk of dough. Refrigerate for 15 minutes.
• Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are dry, about 20 minutes. Remove weights and parchment. Bake until just darkened, 10 to 15 minutes. Let cool completely in pans on wire racks.
• With a pastry brush, coat the bottom of each tart shell with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.
• Sprinkle gelatin over water in a small bowl. Let stand until softened.
• Remove mint from cream mixture, and bring cream mixture to a simmer. Whisk in softened gelatin until it dissolves. Remove from heat, and stir in yogurt.
• Divide cream mixture between tart shells. Carefully transfer to the refrigerator. Chill, uncovered, until set, at least 4 hours (or overnight).
• Carefully unmold tarts. Top 1 tart with red currants and 1 with strawberries. Garnish both tarts with mint stems. Slice and serve immediately.

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.

Steps:

• For crust:
• Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea-size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.
• Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.
• Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.
• For filling:
• Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Do aheadCan be made 1 day ahead. Cover and keep refrigerated.
• For topping:
• Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2-inch-long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.