Dark Chocolate And Peppermint Whipped Cream Tart Food

DARK CHOCOLATE AND PEPPERMINT WHIPPED CREAM TART

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.

CHOCOLATE MINT TART

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

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.

DARK CHOCOLATE COCONUT CREAM TART

Steps:

• For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
• Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
• For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
• Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
• For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
• Spoon the whipped cream over the tart and garnish as desired.

DARK CHOCOLATE-CARAMEL TART

Steps:

• Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
• Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
• Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
• Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
• Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
• Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
• Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.

DARK CHOCOLATE AND PEPPERMINT WHIPPED CREAM TART

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 edges. 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.
• 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.

CHOCOLATE MINT TRUFFLE TART

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.

DARK CHOCOLATE TART WITH BACON AND WHIPPED ALMOND PASTRY CREAM

Steps:

• For Crust: Whisk butter and sugar in a stand mixer until light and creamy. Add cinnamon, salt and cocoa powder. Slowly add flour, 2 tablespoons at a time until loose, sticky batter forms.
• Wrap batter in plastic, form into a disk and let cool in refrigerator for at least 1 hour until firm. Place cooled batter between two sheets of parchment paper and roll out until ¼ inch thick. Carefully transfer crust to a pie pan with a removable bottom. Press crust firmly into pan. Using a form, poke all around bottom of crust to prevent rising when baking. Place into refrigerator for 15 more minutes.
• Bake for 10-12 minutes. Let cool on baking rack.
• Filling: In a small saucepan, warm heavy cream over medium heat until simmering. Remove from heat and add to a large mixing bowl with chocolate chips. Whisk until chocolate is completely melted. Mix in cayenne and reserved bacon.
• Pour into cooled crust. Cover with plastic wrap and refrigerate for 2 hours until chocolate is firm.
• Almond Cream: In a small saucepan over medium heat, combine milk, sugar, almond paste and salt. Bring to a simmer and whisk until well combined.
• Whisk egg yolks and cornstarch in a large mixing bowl until it starts to thicken. Slowly pour about ¼ of milk mixture into the egg yolks, whisking constantly to temper. Slowly pour egg mixture back into the saucepan with the rest of the milk and return to low heat. Keep whisking until mixture becomes a pudding-like consistency.
• Cover with plastic and place into refrigerator to cool for at least 4 hours, or overnight. When ready to serve, whip cream in a stand mixer with whisk attachment for 5 minutes.