Chocolate Peppermint Truffle Tart with Chocolate Crumb Crust Recipe
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chocolate, Christmas, holidays, peppermint, tart, truffle
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This is one of my favorite holiday desserts. If you are looking for something truly decadent, but easy to make, look no further! You can’t go wrong with rich chocolate and peppermint this holiday season! I upped the ante by serving it with Creme Anglaise.
This tart is very rich, so keep serving sizes small. It may also be frozen, tightly covered, then thawed in the refrigerator prior to serving.
Chocolate Peppermint Truffle Tart with Chocolate Crumb Crust
- Chocolate Crumb Crust
- 1 1/2 cups chocolate wafer cookie crumbs (about 40 cookies)
- 3 Tbsp. sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- Chocolate Truffle Filling
- 3/4 cup heavy cream
- 5 Tbsp. unsalted butter, cut into 5 pieces
- 16 oz semisweet chocolate chips
3/4 tsp. peppermint extract.
Fresh mint leaves or crushed candy canes for garnish
Preheat oven to 325F. Butter a 9 inch pie pan or a 9 1/2 inch tart pan with a removable bottom.
Prepare crust. In a medium bowl mix together cookie crumbs, sugar, and melted butter. Transfer crumbs to prepared pan. With clean, dry hands, press crumbs smoothly and evenly onto bottom and sides of pan. Chill for 10 minutes (this will help keep crust firmer), then bake at 325 for 8 minutes. Let rest for 20 minutes before filling.
Prepare truffle filling. In a medium saucepan over low heat, heat cream and butter until butter melts and mixture is near boiling – watch carefully to make sure it doesn’t burn. Turn off heat and add chocolate. Let sit for 1 to 2 minutes to melt chocolate, then whisk until smooth. Whisk in peppermint extract.
Scoop chocolate mixture into prepared crust and spread to edges. Refrigerate until firm, about 2 hours. You can prepare the tart up to two days ahead of time. Store in refrigerator and serve chilled.
Source: Fresh, by Hannaford’s Supermarkets November- December 2008