Dark Chocolate Mint Truffle Tart | PC.ca

Dark Chocolate Mint Truffle Tart

dark chocolate mint truffle tart in a tart dish.  two slices have been cut out of it ready to serve

PC Black Label Madagascar Bourbon Vanilla Extract

Dark Chocolate Mint Truffle Tart

This stunning cocoa-laced crust is surprisingly simple to make, as there’s no kneading, rolling or ...

This stunning cocoa-laced crust is surprisingly simple to make, as there’s no kneading, rolling or cutting to fit. Simply press the dough into the pan in an even layer, then bake, fill and set. What’s more, the silky ganache filling offers a double dose of rich chocolate, plus a mild yet invigorating hit of peppermint. Serve with fresh berries and a dollop of whipped cream.

  • Level: Easy
  • Preparation: 30 mins
  • Ready in: 1 hr
  • Serves: 14
  • Dish Type: Vegetarian, French
  • Season: Fall
  • Course: Dessert
  • Main Ingredient: Chocolate
  • Amount Per Serving

    % Daily Value

  • Calories

    300 cal

  • Total Fat

    22 g

  • Saturated Fat

    13 g

  • Sodium

    105 mg

  • Total Carbohydrate

    24 g

  • Dietary Fiber

    1 g

  • Sugars

    13 g

  • Protein

    3 g

Dark Chocolate Mint Truffle Tart

dark chocolate mint truffle tart in a tart dish.  two slices have been cut out of it ready to serve

PC Black Label Madagascar Bourbon Vanilla Extract

  • Amount Per Serving

    % Daily Value

  • Calories

    300 cal

  • Total Fat

    22 g

  • Saturated Fat

    13 g

  • Sodium

    105 mg

  • Total Carbohydrate

    24 g

  • Dietary Fiber

    1 g

  • Sugars

    13 g

  • Protein

    3 g

How to make

Ingredients

  • Crust
  • 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
  • 1

    Egg yolk
  • 1 tsp (5 mL)

    PC®Black Label Madagascar Bourbon Pure Vanilla Extract
  • 1-1/4 cups (300 mL)

    All-purpose flour
  • Ganache
  • 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
  • Garnish (optional)
  • Fresh blueberries, sliced hulled fresh strawberries, fresh mint leaves and icing sugar, for garnish

How to make

  • Step 1

    Prepare 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 2

    Preheat 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 3

    Prepare 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 4

    Pour ganache into crust. Refrigerate until ganache is firm, about 4 hours.

  • Step 5

    Garnish with blueberries, strawberries and mint leaves and dust with icing sugar (if using).

Similar recipes