Description
Chocolate crust with a layer of rich dark chocolate pudding and white chocolate peppermint mousse—this is Christmas in a Tart.
Ingredients
Scale
- Mousse
- 1 1/4 c. heavy cream, divided
- 5 oz. white chocolate, coarsely chopped
- 1/4 c. peppermint candies, crushed*
- Crust
- 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
- Pudding
- 4 oz. dark chocolate, coarsely chopped
- 1 c. heavy cream
- 1 large egg yolk, room temperature
- Garnish
- crushed peppermint
- rosemary sprig
Instructions
- 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.
Notes
* 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.
Looks so delicious!
http://beautyfollower.blogspot.gr
I’m dying over that pretty pale pink filling! Love!
So pretty! What a lovely Christmas treat! 🙂
Thanks Sara!
Oh Yes! Peppermint & Chocolate is always Christmas!
This looks SO good! I do believe it needs to be added to my Christmas menu. Stat. 🙂
Oh yes it DOES speak for itself. Would it be a faux pas if I made if for New Year’s?! 😛
Ok, I’m way late on responding. It’d be perfect for New Years. Or any time for that matter. Chocolate + peppermint always has my heart.
I simply can’t pick a favorite between Christmas in a bowl, tart or cookie!! This looks soooo good!
This one may take the cake. Happy New Years Katrina!
Happy holidays Melissa! I was hoping you’d come up with some Christmas-in-a… variation this year and you haven’t disappointed. Love it.
Thanks Kathryn! Happy very belated Christmas/New Years to you too! So glad we were able to Skype this last year. Love, love, loved it. Excited to see your beautiful treats this year!
I’m totally into your brevity AND your long-winded tangential awesomeness. And this tart. And that you called the little babe your 3 month old business partner. Merry merry! This looks so luscious and perfect. xo
Thanks Laura! You make me smile. Always. Especially on days I need it most. Happy belated Christmas/New Years to you too my friend!
Ummm…wow. Dark chocolate pudding? Yesyesyes. I’m not really one for white chocolate, but this tart is just so stinkin’ pretty! Glad that you get some time to “play” in the kitchen – moms need a break from entertaining the little one! 😀
I’m not a huge white chocolate fan either, but when flavored with peppermint and stacked on top of dark chocolate, all is well. I’m ready for it to be Christmas again 🙂 Amen to breaks. I love that little lady but feeling normal in the kitchen is magical as I’m sure you know!
“So fa la la la la, silent night, holy night, make this tart. Stat.”
I think you could’ve left it at this. Made made chuckle out loud at work. Happy holidays!
Thanks for humoring me. Happy, happy new year my friend!