Candy Cane Chocolate Tart

-
Chocolate wafer cookies and peppermint extract are the perfect holiday pair.

Total:2 hr 45 min
Prep: 2 hr 25 min
Cook: 20 min
Yield: 12 servings
Level: Intermediate

Ingredients
For the crust:

  • 1 9-ounce package chocolate wafer cookies
  • 1/4 cup granulated sugar
  • 1 stick unsalted butter, melted
  • Cooking spray
For the filling:

  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate, finely chopped
  • 2 ounces mint-flavored chocolate (such as Andes), finely chopped
  • 2 tablespoons unsalted butter, cut into small pieces

For the topping:
  • 2 cups cold heavy cream
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon peppermint extract
  • Red sanding sugar, for sprinkling (optional)

Directions
Make the crust: Position a rack in the lower third of the oven and preheat to 375 degrees F. Pulse the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and pulse until combined.

Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Press the crumb mixture into the bottom and up the side of the pan. Bake until set, about 15 minutes, then transfer to a rack to cool completely.

Meanwhile, make the filling: Heat the milk in a saucepan over medium-high heat until it starts simmering, then remove from the heat. Whisk the egg yolks, granulated sugar, cornstarch and salt in a medium bowl until combined. Gradually whisk one-third of the warm milk into the egg mixture, then pour into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, about 3 minutes. Continue boiling, whisking, until the mixture is thick like pudding, about 2 more minutes. Remove from the heat, then whisk in the semisweet and mint-flavored chocolate and the butter. Pour into the prepared crust and spread evenly. Refrigerate until set, about 1 1/2 hours.

Right before serving, beat the heavy cream, confectioners' sugar and peppermint extract in a medium bowl with a mixer on medium speed until soft peaks form. Spread the whipped cream on the tart and sprinkle with sanding sugar.



Source: www.foodnetwork.com

Comments

Post a Comment

Popular posts from this blog

EASY CHEESECAKE

-
Image
Never mind the sour cream, farmer's cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious cheesecake has just four simple ingredients, and the cake bakes in a mere 30 minutes. Now THAT'S easy Ingredients CRUST 1 1/2 cups graham cracker crumbs OR zwieback crumbs 1/4 cup confectioners' sugar 5 tablespoons + 1 teaspoon (1/3 cup) melted butter 1/8 teaspoon salt FILLING 2 cups (2 large packages) cream cheese, at room temperature 2 large eggs 2/3 cup sugar 1 teaspoon vanilla extract TOPPING (OPTIONAL) 12 ounce bag frozen raspberries, a scant 3 cups 1 to 3 tablespoons sugar, to taste 1 to 2 tablespoons Pie Filling Enhancer; use 1 tablespoon for a looser sauce, 2 tablespoons for thicker pinch of ground cinnamon, optional Instructions Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F. Make the crust by stirring together...
Read more

Judy's Strawberry Pretzel Salad

-
Image
  This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top. Ingredients 2 h 16 servings 371 cals 1 1/2 cups crushed pretzels 4 1/2 tablespoons white sugar 3/4 cup butter, melted 1 cup white sugar 2 (8 ounce) packages cream cheese 1 (8 ounce) container frozen whipped topping, thawed 1 (6 ounce) package strawberry flavored Jell-O® 2 cups boiling water 1 (16 ounce) package frozen strawberries Directions Prep 15 m Cook 10 m Ready In 2 h Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries,...
Read more

The Cheesecake Factory Original Cheesecake

-
Image
The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon. Try this copycat version, from the book Top Secret Restaurant Recipes 2. Ingredients Crust: 1 1/2 cups graham cracker crumbs  1/4 teaspoon ground cinnamon  1/3 cup unsalted butter or margarine, melted  FILLING: 4 (8 oz.) packages cream cheese, softened  1 1/4 cups sugar  1/2 cup sour cream  2 teaspoons vanilla extract  5 large eggs  TOPPING : 1/2 cup sour cream  2 teaspoons sugar Directions Step 1 Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven. Step 2 Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared. Step 3 Make filling: Use an electric mixer to mix cream cheese, sugar, sour ...
Read more