Chocolate mint tart

By smmthill

Ingredients

• Crust:
• 1 c unbleached all purpose flour
• 1/2 c powdered sugar
• 1/4 c cake flour
• 1/2 t baking powder
• 1/8 t salt
• Filling:
• 1 1/4 c whipping cream
• 3 T unsalted butter
• 2 T sugar
• 1 1/4 lb semisweet chocolate, chopped
• 1 3/4 t peppermint extract
• 1 1/2 t vanilla extract

Details

Servings 12

Preparation

Step 1

Crust:
Butter 11 in diameter tart pan with removable bottom. Sift all purpose flour, powdered sugar, cake flour, baking powder and salt into large bowl. Add butter. Using fingers, rub in butter until mixture resembles coarse meal. Add egg. Stir until moist clumps form. Gather into ball. Flatten into disk. Wrap in plastic; freeze 10 min.
Roll out dough on floured surface to 14 in round. Transfer dough to prepared pan. Press dough gently into pan. Trim overhang to 1/2 in. Fold overhang in and press, forming double-thick sides. Freeze until firm, about 20 min.
Preheat oven to 400. Line crest with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 min. Remove foil and beans. Reduce oven temperature to 350. Bake crust until golden brown, about 20 min. Cool crust completely.
Filling:
Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and both extracts. Stir until mixture is smooth. Pour 1 c filling into heavy small saucepan and reserve for glaze. Pour remaining filling into large bowl. chill until thickened but still spreadable, stirring occasionally about 1 hr.
Whisk cold filling just until color lightens, about 2 min. Spoon into crust. Chill until firm, about 30 min.
Stir reserved 1 c filling over low heat until just lukewarm. Spread over filling in crust to glaze tart. Chill until glaze sets, about 1 hr.
Can be made 2 days ahead. Cover and keep chilled.
Serve chilled.