Chocolate Peppermint Truffle Tart with Chocolate Crumb Crust
08 Thursday Dec 2011
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
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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
15 comments
December 8, 2011 at 2:25 pm
I don’t know which looks more beautiful, the recipe or the photos. My husband is an absolute chocolate addict- he will adore this. Thank you!
December 11, 2011 at 2:19 am
Looks wonderful and I’d love to try this but I am confused by this, “bake at 325 for 8 minutes. Let cook for 20 minutes before filling” so is the crust actually supposed to bake for a total of 28 min or am I missing something?
December 11, 2011 at 8:22 am
Thank you for catching that. It’s,” Let rest for 20 minutes before filling.”
December 11, 2011 at 6:46 am
Awwwww I love it. Absolutely amazing!!
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December 11, 2011 at 7:49 pm
You were featured on this week’s A Themed Baker’s Sunday! But we’re keeping the Christmas spirit alive until Christmas Weekend! If you have baking recipes, cooking recipes, or even ideas, bring them over and share with everyone!
Cupcake Apothecary
http://cupcakeapothecary.blogspot.com/2011/12/themed-bakers-sunday-17.html
December 11, 2011 at 9:20 pm
Thank you for the feature! There will be plenty of holiday goodies coming out of this kitchen to share!
December 11, 2011 at 9:54 pm
this sounds soooo good.
December 11, 2011 at 10:31 pm
Your tort looks amazing! I would love it if you came to link to my holiday recipe swap blog hop. It is my first ever! Love these recipes.
http://www.mythirtyspot.com
-Erin Kennedy
December 11, 2011 at 10:50 pm
Oh yum! This is going in the to-do list!
December 18, 2011 at 11:55 pm
this is so gorgeous. i know I would love every single bite of it!
December 31, 2011 at 10:26 am
Oh, that does look good, too. So many chocolate peppermint dessert options!
December 23, 2012 at 3:24 am
Hello! Do you use Twitter? I’d like to follow you if that would be okay. I’m absolutely enjoying your blog and look forward to new updates.
December 23, 2012 at 9:59 am
I do have a Twitter account and you can follow using the social media buttons on the top of the page.
December 18, 2014 at 11:42 am
Helloooooo, chocolate peppermint truffle tart! This looks amazing!