Description
This creamy mint chocolate tart is a delightful dessert that combines rich chocolate with a hint of mint, perfect for any occasion.
Ingredients
Scale
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 egg yolks (whisked lightly with a fork)
- ¼ teaspoon salt
- ½ cup butter (113 grams; melted and cooled)
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon cornstarch
- 2 cups heavy cream
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
- 14 ounces semi-sweet chocolate (finely chopped)
- 6 tablespoons butter (cut into thin slices and softened)
- 3 large eggs (lightly beaten, room temperature)
- 1 teaspoon mint extract
- ⅓ cup heavy cream
- 3 tablespoons light corn syrup
- 4 ounces semi-sweet chocolate (finely chopped)
- 2 tablespoons water (hot)
- Fresh mint (for garnish)
Instructions
- Lightly coat an 11-inch, removable bottom tart pan and set aside.
- In a medium-size bowl, using a spatula or wooden spoon, mix the powdered sugar, vanilla, egg yolks and salt. Add the cooled butter and mix to a smooth consistency, then add the flour and cornstarch and stir until the dough forms a smooth ball.
- Press about ⅔ of the dough firmly up the sides of the tart pan. Flatten the remaining dough into a disk and press it over the bottom. Use a flat-bottomed measuring cup or glass to smooth and compact the crust into an even layer.
- Prick the bottom and edges of the crust with a fork, place on a baking sheet and transfer to the freezer for 30 minutes.
- Preheat the oven to 350°F.
- Remove the crust from the freezer, spray a piece of aluminum foil with non-stick spray and press the sprayed side of foil very tightly up against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.
- Bake for 15 minutes. Remove foil and continue to bake uncovered for another 10 minutes, or until golden brown. Remove from the oven and let cool on a wire rack.
- Reduce the oven temp to 250°F.
- Bring cream, espresso powder and salt to a simmer in a saucepan over medium-high heat, stirring to dissolve.
- Meanwhile, place the chopped chocolate in a medium bowl. Pour the hot cream mixture over the chocolate, cover, and let sit for 5 minutes. Stir until smooth, then add the butter a few pieces at a time, stirring until fully melted and incorporated.
- Pour the beaten eggs through a fine-mesh strainer into the chocolate mixture and mix well. Add the mint in quarter teaspoon increments, tasting to just barely get a mint flavor.
- Pour the chocolate custard into the cooled crust. Tap the tart pan gently on the counter a few times to pop air bubbles, then set the pan on a rimmed baking sheet. Bake on the middle rack until the edges are set and the surface shows faint cracks, 30–35 minutes—the center will still look loose. Cool on the baking sheet at room temperature, then refrigerate uncovered until fully set, 3–4 hours or overnight.
- Remove the tart from the refrigerator and let it sit for 30 minutes at room temperature.
- In a small saucepan over medium heat, bring the cream and corn syrup to a simmer, stirring to combine. Remove from heat, add the chopped chocolate, cover, and let sit for 5 minutes. Stir until smooth, then stir in the hot water until the glaze is glossy and pourable.
- Pour the glaze into the center of the tart. Immediately lift and tilt the pan so the glaze flows to the edges, rotating as needed until fully covered. Don’t use a spatula—the surface won’t stay smooth. Let set at room temperature, then refrigerate 2–3 hours.
- Before serving, remove the outer rim of the tart pan, slip a thin bladed knife between the crust and metal bottom and slide the tart to a serving plate or cake stand.
Notes
- Make sure to let the tart cool completely before adding the glaze for a smooth finish.
- Garnish with fresh mint for an elegant touch.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg