Bittersweet Chocolate Mint Tart
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Hazelnut (blanched)1.5 cups
All-Purpose Flour1 pinch
Salt1 cup
Sugar (confectioners')2 tbsps
Light Brown Sugar4 large
Egg Yolk1.5 cups
Milk2 tsps
Vanilla Extract3 large
Egg1 cup
Granulated SugarDirections:
1
Preheat oven to 400 degrees F
2
Butter the bottom and sides of an 11-inch tart pan with removable bottom; set aside
3
Place hazelnuts on a baking sheet and toast for 5 minutes
4
Remove from oven and cool
5
Place cooled nuts in food processor
6
Add 2 tablespoons of the flour and pulse until finely ground
7
Place the ground nuts, remaining flour, and salt into a large bowl and combine
8
Combine the confectioners' sugar, brown sugar, and egg yolks
9
Using a wooden spoon combine the sugars and yolks until sugars dissolve
10
Add the softened butter and begin to add the flour and nut mixture
11
When it is well combined, form a ball and knead the dough
12
Flatten the dough into a disk and wrap it in waxed paper
13
Refrigerate for 1 hour
14
Lightly flour the top and bottom of the dough and roll out between 2 sheets of parchment paper
15
Turn the dough out into the tart shell and press gently to line the sides
16
Trim the excess from the edge
17
Freeze the tart shell for 10 minutes
18
Line the inside of the tart shell with aluminum foil
19
Place 3 cups of dried beans on top of the foil and place the tart shell on the baking sheet
20
Bake for 15 minutes
21
Remove the tart shell from the oven
22
Cool on a rack leaving beans inside
23
When cool, remove the foil and beans
24
Reduce temperature to 325 degrees F
25
Place milk in a saucepan
26
Boil and steep the mint and milk for 10 minutes stirring constantly
27
Drain and discard the fresh mint
28
Pour hot milk over chopped chocolate
29
Let stand for 20 seconds, and then whisk gently
30
Whisk in the vanilla extract
31
In a large bowl, whisk eggs, yolks, and sugar until blended
32
Slowly whisk in the chocolate mixture
33
Using a fine mesh sieve, strain the filling into the cooled pie shell
34
Bake for 20 minutes or until set
35
Remove the tart from the oven and cool on a rack
36
When cool, place in refrigerator until ready to serve