Chocolate-Mint Tart
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Powdered Sugar1 cup
Cake Flour1 tsp
Baking Powder1 tsp
Salt3 tbsps
Unsalted Butter1.25 cups
Whipping Cream2 tbsps
Sugar1.5 tsps
Vanilla ExtractDirections:
1
For filling: Combine cream, butter and sugar in heavy large saucepan
2
For Crust: Butter 11-inch-diameter tart pan with removable bottom
3
Sift all purpose flour, powdered sugar, cake flour, baking powder and salt into large bowl
4
Add butter
5
Using fingers, rub in butter until mixture resembles coarse meal
6
Add egg
7
Stir until moist clumps form
8
Gather into ball
9
Flatten into disk
10
Wrap in plastic; freeze 10 minutes
11
Roll out dough on floured surface to 14-inch round
12
Transfer dough to prepared pan
13
Press dough gently into pan
14
Trim overhang to 1/2 inch
15
Fold overhang in and press, forming double-thick sides
16
Freeze until firm, about 20 minutes
17
Preheat oven to 400°F
18
Line crust with foil
19
Fill with dried beans or pie weights
20
Bake until sides are set, about 15 minutes
21
Remove foil and beans
22
Reduce crust until golden brown, about 20 minutes
23
Cool crust completely
24
Butter 11-inch-diameter tart pan with removable bottom
25
Sift all purpose flour, powdered sugar, cake flour, baking powder and salt into large bowl
26
Add butter
27
Using fingers, rub in butter until mixture resembles coarse meal
28
Add egg
29
Stir until moist clumps form
30
Gather into ball
31
Flatten into disk
32
Wrap in plastic; freeze 10 minutes
33
Roll out dough on floured surface to 14-inch round
34
Transfer dough to prepared pan
35
Press dough gently into pan
36
Trim overhang to 1/2 inch
37
Fold overhang in and press, forming double-thick sides
38
Freeze until firm, about 20 minutes
39
Preheat oven to 400°F
40
Line crust with foil
41
Fill with dried beans or pie weights
42
Bake until sides are set, about 15 minutes
43
Remove foil and beans
44
Reduce crust until golden brown, about 20 minutes
45
Cool crust completely
46
Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer
47
Remove from heat
48
Add chocolate and both extracts
49
Stir until mixture is smooth
50
Pour 1 cup filling into heavy small saucepan and reserve for glaze
51
Pour remaining filling into large bowl
52
Chill until thickened but still spreadable, stirring occasionally, about 1 hour
53
Whisk cold filling just until color lightens, about 2 minutes
54
Spoon into crust
55
Chill until firm, about 30 minutes
56
Stir reserved 1 cup filling over low heat until just lukewarm
57
Spread over filling in crust to glaze tart
58
Chill until glaze sets, about 1 hour
59
(Can be made 2 days ahead
60
Cover and keep chilled
61
) Serve cold
62
Combine cream, butter and sugar in heavy large saucepan
63
Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer
64
Remove from heat
65
Add chocolate and both extracts
66
Stir until mixture is smooth
67
Pour 1 cup filling into heavy small saucepan and reserve for glaze
68
Pour remaining filling into large bowl
69
Chill until thickened but still spreadable, stirring occasionally, about 1 hour
70
Whisk cold filling just until color lightens, about 2 minutes
71
Spoon into crust
72
Chill until firm, about 30 minutes
73
Stir reserved 1 cup filling over low heat until just lukewarm
74
Spread over filling in crust to glaze tart
75
Chill until glaze sets, about 1 hour
76
(Can be made 2 days ahead
77
Cover and keep chilled
78
) Serve cold