12 Days of Desserts: Day 9
Mint Chocolate Tart
When my sister and I last went to Paris, we went to this amazing tea room called Angelina where we indulged in the most delicious pastries. My sister’s favorite one was called Tartelette Eva which features a raspberry flavored dark chocolate ganache in a tartelette shell topped with a bunch of delicious accompaniments (vanilla mascarpone cream, fresh raspberries, strawberry sable). My sister will be heading back to Paris next week and I’m extremely jealous that I won’t get to join her in indulging in the delicious pastries from Angelina, so as my way of coping with this, I decided to try to make some thing similar to the Tartelette Eva, but with more of a Christmas flavor, thus the mint.
Mint Chocolate Tart
Chocolate Shortbread Crust
1 cup flour
1/3 cup unsweetened cocoa powder
2/3 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 teaspoon salt
Preheat the oven to 400 degrees. Prepare a tart pan with baking spray. In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine. Add the butter and pulse until the dough is moist. Press the dough firmly into the tart shell. Bake for about 12 -15 minutes. When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with the back of a spoon. Return the tart shell to the oven for another 5 minutes.
Once done, place the tart shell in the freezer to cool, about 10 – 15 minutes. While it is cooling, prepare the ganache!
Mint Chocolate Ganache
8 oz dark chocolate chips (again, I recommend the Ghirardelli 60% bittersweet chips)
3/4 cup cream
2 teaspoons vanilla
2 tablespoons butter
1 1/2 teaspoons peppermint extract
Place the chocolate in a glass (heat-proof) bowl and set aside. In a small saucepan, combine the cream and vanilla. Bring to a simmer (bubbling around the edges) and pour over the chocolate immediately. Whisk until combined, then add the butter and peppermint extract. Whisk until the chocolate is smooth and has a silky look.
Remove tart shell from freezer and pour in the ganache. Cover with plastic wrap and place in the fridge to allow the ganache to set, about 1 – 2 hours.
Optional: Top the tart with fresh raspberries or mint leaves, or a combination of both. Or if you’re really fancy (and have extra time to spare), make some chocolate mint leaves with white chocolate (or dark chocolate…or maybe both?), and arrange in the middle and corners of the tart. See Martha Stewart’s how-to instructions here.
A very simple yet impressive dessert to make – AND it’s got a wonderfully decadent chocolate flavor. I’m thinking of making a small version of this as a secondary Christmas dessert. Tough crackers for my other sister’s boyfriend that doesn’t eat chocolate 😛 More for me!