Dark Chocolate and Peppermint Cream Tart

Dark Chocolate and Peppermint Cream Tart might be a good recipe to expand your main course collection. This recipe serves 1 and costs $14.0 per serving. One serving contains 4901 calories, 55g of protein, and 286g of fat. 21 person have made this recipe and would make it again. It is perfect for Christmas. It is brought to you by Dessert First Girl. From preparation to the plate, this recipe takes around 45 minutes. A mixture of white chocolate, unsalted butter, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is spectacular. If you like this recipe, take a look at these similar recipes: Dark Chocolate and Peppermint Whipped Cream Tart, Dark Chocolate Cream Tart, and Raspberry Cream Tart with Dark Chocolate Ganache.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

For the cookie crust: Preheat oven to 350 degrees F. Line a baking sheet with a Silpat or with foil. Set aside an 8 inch fluted tart pan with a removable bottom. Combine butter and sugar in bowl of stand mixer. Cream for about 3 minutes until light and fluffy.Combine the flour, cocoa powder, and salt in a medium bowl. Add to stand mixer and beat until combined. Mixture will be loose and crumbly.Pour out mixture on prepared baking sheet and spread evenly. Bake for about 20 minutes, rotating halfway. The cookie crumbles will start smelling very fragrant.Remove from oven and let cool on wire rack.Place cookies into food processor and pulverize into even, fine crumbs. Pour out crumbs into a medium bowl and add the melted butter. Stir with a spoon to combine.Press crumb mixture evenly into bottom and up sides of tart pan. Bake tart shell for about 10 minutes in the 350 degree F oven. Remove and let cool before filling. For the white chocolate filling: Place white chocolate in a medium bowl. Bring cream to a boil on the stove and pour over the white chocolate. Let sit for a minute and stir to fully combine chocolate and cream. If the chocolate does not fully melt, you can place the bowl over a saucepan of simmering water and stir until combined. Do not leave on too long or the chocolate could burn.Add in the peppermint extract and butter and stir until combined.Pour mixture into tart shell. Refrigerate for about an hour until set.For the dark chocolate filling: Place dark chocolate in a medium bowl.Bring cream to a boil on the stove and pour over the chocolate. Let sit for a minute and stir to fully combine chocolate and cream. If the chocolate does not fully melt, you can place the bowl over a saucepan of simmering water and stir until combined. Do not leave on too long or the chocolate could burn.Add in the butter and stir until combined.Carefully pour mixture into tart shell over the white chocolate filling. Refrigerate for about an hour until set.

 

Step by step:

1. For the cookie crust: Preheat oven to 350 degrees F. Line a baking sheet with a Silpat or with foil. Set aside an 8 inch fluted tart pan with a removable bottom.

2. Combine butter and sugar in bowl of stand mixer. Cream for about 3 minutes until light and fluffy.

3. Combine the flour, cocoa powder, and salt in a medium bowl.

4. Add to stand mixer and beat until combined.

5. Mixture will be loose and crumbly.

6. Pour out mixture on prepared baking sheet and spread evenly.

7. Bake for about 20 minutes, rotating halfway. The cookie crumbles will start smelling very fragrant.

8. Remove from oven and let cool on wire rack.

9. Place cookies into food processor and pulverize into even, fine crumbs.

10. Pour out crumbs into a medium bowl and add the melted butter. Stir with a spoon to combine.Press crumb mixture evenly into bottom and up sides of tart pan.

11. Bake tart shell for about 10 minutes in the 350 degree F oven.

Remove and let cool before filling. For the white chocolate filling

1. Place white chocolate in a medium bowl. Bring cream to a boil on the stove and pour over the white chocolate.

2. Let sit for a minute and stir to fully combine chocolate and cream. If the chocolate does not fully melt, you can place the bowl over a saucepan of simmering water and stir until combined. Do not leave on too long or the chocolate could burn.

3. Add in the peppermint extract and butter and stir until combined.

Pour mixture into tart shell. Refrigerate for about an hour until set.For the dark chocolate filling

1. Place dark chocolate in a medium bowl.Bring cream to a boil on the stove and pour over the chocolate.

2. Let sit for a minute and stir to fully combine chocolate and cream. If the chocolate does not fully melt, you can place the bowl over a saucepan of simmering water and stir until combined. Do not leave on too long or the chocolate could burn.

3. Add in the butter and stir until combined.Carefully pour mixture into tart shell over the white chocolate filling. Refrigerate for about an hour until set.

Nutrition Information:

covered percent of daily need