On the menu: Mint Chocolate Truffle Tart
Friends. What to say about these last couple of months? Sometimes, you just have to buckle down and figure out what’s what in life, and I’ve been busy doing just that. Things are definitely looking up around here these days, that’s for sure.
So I made something super chocolatey to celebrate!
Making this tart was no small feat. I’ve been in a bit of a rut as I try to figure out how to adapt my new found obsession with baking from summer fruits to fall….things. Yes, fall things, like pumpkin, squash, and cranberries. To that end, I made this amazing bread a couple of weeks back (confession: Kevin and I ate the whole loaf in under 24 hours) and followed up with these muffins, most of which ended up in Wisconsin when I was there last week for a friend’s wedding.
However, pumpkin can only get you so far, and when everyone’s doing it, it gets old quickly. Naturally, I moved on to chocolate. It’s a nice alternative, I think.
Baking with chocolate is not a common occurrence in our home, and here’s why: Kevin is not a fan of chocolate. I’ve hesitated to bake with chocolate in the past because one of the things I love about food is sharing it with people you care about. Spending an afternoon baking something for yourself seems kind of silly to me. But you know what? I deserved it.
I made myself a mint chocolate truffle tart. There were a couple of reasons why I was looking forward to this tart. I can’t lie–I was excited about all the chocolate. Also, the tart uses fresh mint. Using an herb in a dessert really intrigued me, especially since the vast majority of chocolate mint recipes use peppermint extract. This tart was going to be a little out of the ordinary.
I changed up the original recipe just a bit and used BraveTart’s chocolate tart dough, in case there wasn’t already enough chocolate in this dessert. While the baked shell cooled, I put together the filling. In one pan, I steeped a large handful of mint leaves in a bit of warm heavy cream. In another pan, I melted a hefty amount of chocolate, using the double boiler method. I combined the minty cream and the melted chocolate, creating a luscious and decadent filling. I couldn’t wait for the tart to set so I could have a taste.
Friends. Let me tell you about this tart. It’s intensely chocolatey and sinfully creamy. But the mint. The mint is where it’s at in this tart. Mint as an herb is spearmint, not peppermint. This gives the tart a unique mint flavor that is unlike any I’ve had before. It has an irresistible earthiness that left me awestruck. If I was able to consume more than a slight sliver in one sitting, that tart would be gone.
If you’re feeling indulgent, or if you’re having a bad day, try this. It comes together quickly, and I think it’s well worth the effort. You deserve it!
Mint Chocolate Truffle Tart
slightly adapted from Williams-Sonoma
One baked and cooled tart shell of your choice (I link to BraveTart’s chocolate tart dough recipe in the post.)
1 1⁄2 cups heavy cream
8 to 10 fresh mint sprigs (about 40 leaves)
8 oz. semisweet chocolate, chopped into small slivers
1 tablespoon light corn syrup
Powdered sugar for dusting
In a small saucepan over medium heat, warm the cream until small bubbles appear on the surface. Remove from the heat and add the mint sprigs. Let stand for 20 to 30 minutes.
Put the chocolate in the top of a double boiler and melt, stirring occasionally. Pour the cream through a fine-mesh sieve into the melted chocolate, discarding the mint sprigs. Add the corn syrup and stir until smooth. Pour the filling into a previously baked and cooled tart shell.
Refrigerate until well chilled, about 1 hour. Serve chilled or just below room temperature.
Note: this was enough filling for an 9 inch round tart. The original recipe uses 12 oz. of chocolate and fills a 13″x4″ rectangular tart.