Chocolate Tart with Peppermint Snaps

On a lightly floured surface, roll out the dough into a 12-inch (30-cm) round. Fold the dough in half and carefully transfer to a 10-inch (25-cm) round tart pan, preferably with a removable bottom. Unfold and ease the dough into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking. Refrigerate or freeze the tart shell until firm, about 30 minutes.

Meanwhile, position a rack in the lower third of an oven and preheat to 350°F (180°C).

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then remove the foil and weights. Continue baking until the dough is golden, 10 to 12 minutes more. Transfer to a wire rack and let cool completely.

Put the chocolate in a bowl. In a small saucepan over medium heat, warm the cream and salt until small bubbles appear on the surface. Pour over the chocolate and let stand for 2 to 3 minutes, then stir until the mixture is smooth. Stir in the vanilla. Pour the filling into the tart shell.

Refrigerate the tart until well chilled, about 1 hour. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Let stand at room temperature for 20 minutes before serving. Just before serving, decorate the tart with whole and crushed peppermint snaps. Serves 16.

Williams-Sonoma Kitchen