How to make
Ingredients
- 1/2 cup (125 mL)Cold PC®Black Label Normandy Style Unsalted Cultured Butter
- 1/2 cup (125 mL)Icing sugar
- 1/4 cup (50 mL)Cocoa powder
- 1/2 tsp (2 mL)Salt
- 1Egg yolk
- 1 tsp (5 mL)PC®Black Label Madagascar Bourbon Pure Vanilla Extract
- 1-1/4 cups (300 mL)All-purpose flour
- 1-3/4 cups (425 mL)35% whipping cream
- Pinch (0.5 mL)Salt
- 1 bar (300 g)Dark chocolate, finely chopped (about 2 cups)
- 1 tsp (5 mL)PC®Black Label Pure Peppermint Extract
How to make
- Step 1Prepare crust: Pulse together butter, icing sugar, cocoa powder and salt in food processor until in coarse crumbs. Add egg yolk and vanilla; pulse until combined. Add flour; pulse, occasionally scraping down side, until dough begins to come together. Press into bottom and up side of 9-inch (23 cm) fluted tart pan with removable bottom; prick bottom of crust all over with fork. Refrigerate until firm, about 1 hour.
- Step 2Preheat oven to 350°F (180°C). Line crust with parchment paper; fill with pie weights or dried beans. Bake 10 minutes; remove pie weights and parchment paper. Bake until firm, 10 to 15 minutes. Let cool completely on rack.
- Step 3Prepare ganache: Heat cream in saucepan over medium heat, stirring occasionally, until steaming; remove from heat. Sprinkle in chocolate; let stand until melted, about 5 minutes. Add peppermint extract; stir gently with whisk until smooth. Let cool completely, stirring occasionally.
- Step 4Pour ganache into crust. Refrigerate until ganache is firm, about 4 hours.
- Step 5Garnish with blueberries, strawberries and mint leaves and dust with icing sugar (if using).
