Chocolate crust with a layer of rich dark chocolate pudding and white chocolate peppermint mousse—this is Christmas in a Tart.
- 1 1/4 c. heavy cream, divided
- 5 oz. white chocolate, coarsely chopped
- 1/4 c. peppermint candies, crushed*
- 1 1/2 c. all purpose unbleached flour
- 1/2 c. pure cane sugar
- 1/4 c. cocoa (dutch process, dark, or regular)
- 1/2 tsp. sea salt
- 1/2 c. (1 stick) unsalted butter
- 2 large egg yolks
- 2 tbsp. heavy cream
- 1/2 tsp. pure vanilla extract
- 4 oz. dark chocolate, coarsely chopped
- 1 c. heavy cream
- 1 large egg yolk, room temperature
- crushed peppermint
- rosemary sprig
- Make the Mousse. Prepare an ice-water bath; set aside. Place white chocolate in a bowl. Bring 1/2 cup cream almost to a boil in a small saucepan. Pour cream over chocolate and stir until smooth. Set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Beat remaining 3/4 cups of cream to nearly stiff peaks. Fold into chocolate mixture until smooth, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, about 4 hours.
- Make the Crust. Add flour, sugar, cocoa, and salt to a food processor. Pulse until combined. Add the butter in tablespoons. Pulse to combine. Add egg yolks, cream, and vanilla and pulse to combine. Crust mixture will be crumbly. Press into an 11″ tart pan being sure to build up the sides about 3/8″ thick. Use the bottom of a cup to smooth the tart out. Place in freezer. Preheat oven to 350 degrees. Once oven is preheated, remove from freezer and add parchment paper and pie weights to the tart. Bake for 15-20 minutes. Remove from oven, and allow to cool completely.
- Make the Pudding. Pour chocolate into a bowl; set aside. Add egg yolks into a separate bowl. Whisk and set aside. Bring cream almost to a boil in a small saucepan. Pour about a 1/4 cup of hot cream in to the eggs in a slow, steady stream, whisking constantly to temper the eggs. Pour mixture back into pan, being sure to whisk well. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 2 minutes. Pour over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally for 15 minutes. (If pudding has tiny egg clumps, pour through a fine mesh strainer while still warm to remove.)
- Assemble. While pudding is still somewhat pliable, pour into the cooled crust. Even out the surface with an offset spatula and cover. Place in refrigerator to continue cooling and allow to set, for about 1 hour. Evenly spread mousse over the pudding. Return to fridge for another hour or until serving. Garnish with crushed peppermint and a rosemary sprig. Serve chilled.
* Skip the round peppermints and go for the regular or mini candy canes. They are much easier to crush. I place them in a freezer bag, fold over, and use a meat tenderizer to crush.
• Mousse will not be as firm as the pudding. However, it will be more firm than pictured. I cut the tart too early in order to snap a couple pics before the sun went down. A little extra time in the fridge goes a long way for this dessert.
• Need to make this ahead? Making a day in advance will work just fine. The mousse and crust can also be made separately in advance. However, the pudding spreads best when still warm.