Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup heavy cream
- 8 oz. semisweet chocolate, chopped
- 1/4 tsp. peppermint extract
- 1/4 cup powdered sugar
- 1/4 cup fresh mint leaves, chopped
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Double boiler or microwave-safe bowl
Step-by-step instructions:
a. In a food processor, pulse together flour, cocoa powder, and granulated sugar until combined.
b. Add chilled butter and pulse until mixture resembles coarse sand.
c. Gradually add cold water and pulse until dough comes together.
d. Flatten dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
e. Preheat oven to 375°F.
f. On a lightly floured surface, roll out dough to fit the tart pan.
g. Transfer dough to the pan, pressing it into the bottom and sides.
h. Line the crust with parchment paper and fill with pie weights or dried beans.
i. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes.
j. Let crust cool completely.
k. In a double boiler or microwave-safe bowl, heat heavy cream until simmering.
l. Add chopped chocolate and stir until melted and smooth.
m. Stir in peppermint extract and pour mixture into the cooled crust.
n. Chill tart in the refrigerator for at least 1 hour.
o. In a small bowl, whisk together powdered sugar and chopped mint leaves.
p. Sprinkle the mixture over the chilled tart before serving.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Chilling time: 1 hour
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 390
Total fat: 25g
Saturated fat: 15g
Cholesterol: 55mg
Sodium: 10mg
Total carbohydrates: 38g
Dietary fiber: 2g
Sugars: 15g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Dark chocolate can be used instead of semisweet chocolate.
- Vanilla extract can be used instead of peppermint extract.
- Dried mint leaves can be used instead of fresh mint leaves.
Variations:
- Add a layer of whipped cream on top of the chocolate filling.
- Use a graham cracker crust instead of a chocolate crust.
- Top the tart with shaved chocolate or chocolate curls.
Tips and tricks:
- Make sure the butter is chilled to ensure a flaky crust.
- Use a sharp knife to cut the tart for clean slices.
- Garnish with fresh mint leaves for a pop of color.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Let the tart come to room temperature before serving.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Fresh mint leaves, shaved chocolate, or chocolate curls.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit or a fruit salad.
Troubleshooting advice:
- If the crust is too crumbly, add a little more water.
- If the chocolate filling is too thick, add a little more heavy cream.
Food safety advice:
Make sure to use clean hands and surfaces when handling food.
Food history:
Chocolate mint has been a popular flavor combination since the 1950s.
Flavor profiles:
Rich chocolate with a refreshing hint of mint.
Serving suggestions:
Serve the tart as a dessert after a meal.
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