No Bake Chocolate Peppermint Tarts Food

NO-BAKE CHOCOLATE PEPPERMINT TARTS

Steps:

• Line a muffin tin with strips of parchment paper (adhered with a bit of oil). This will make it easier to pop out the tarts once they're set.
• To a food processor, add dates, melted chocolate, and coconut oil. Blitz on high until creamy and combined. Add flour, cocoa powder, and sea salt. Process until mixture starts to come together as a dough. You should be able to press it between your fingers. Taking 2 tbsp dough at a time, press evenly into the bottom of each muffin compartment. Place in freezer while you prepare the filling.
• In a microwave-safe bowl, melt dark chocolate in the microwave in 30 second intervals. Cool the chocolate to just above room temperature before whisking in coconut cream and peppermint extract. Pour filling over crust until they are about 3/4 full. (Optional): Sprinkle over crushed peppermint.
• Transfer tarts to the freezer to set for 30 minutes. Store tarts in an airtight container in the freezer.

CHOCOLATE PEPPERMINT TARTS

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.

NO-BAKE CHOCOLATE TART

Steps:

• Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
• Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
• Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.