Candy Cane Chocolate Tart

Name: Candy Cane Chocolate Tart
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 57 grams mint-flavored chocolate (such as Andes), finely chopped; 255 grams package chocolate wafer cookies; 2 Tbsps confectioners sugar; 3 Tbsps cornstarch; 4 larges egg yolks; 59 milliliters granulated sugar; 118 milliliters granulated sugar; 473 milliliters cold heavy cream; 1 teaspoons peppermint extract; 0 teaspoons salt; 170 grams semisweet chocolate, finely chopped; 1 stick unsalted butter, melted; 2 Tbsps unsalted butter, cut into small pieces; 473 milliliters whole milk

One serving contains 504 calories, 6g of protein, and 36g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes about 2 hours and 45 minutes. Christmas will be even more special with this recipe. A mixture of mint-flavored chocolate, chocolate wafer cookies, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Granulated Sugar

Crust

Equipment you will use

Food Processor

Oven

Add the melted butter and pulse until combined.

Ingredients you will need

Butter

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.

Ingredients you will need

Cooking Spray

Equipment you will use

Tart Form

Frying Pan

Bake until set, about 15 minutes, then transfer to a rack to cool completely.

Equipment you will use

Oven

Heat the milk in a saucepan over medium-high heat until it starts simmering, then remove from the heat.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Granulated Sugar

Corn Starch

Egg Yolk

Milk

Salt

Egg

Equipment you will use

Whisk

Sauce Pan

Bowl

Remove from the heat, then whisk in the semisweet and mint-flavored chocolate and the butter.

Ingredients you will need

Chocolate

Butter

Mint

Equipment you will use

Whisk

Pour into the prepared crust and spread evenly. Refrigerate until set, about 1 1/2 hours.

Ingredients you will need

Crust

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.

Ingredients you will need

Powdered Sugar