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Fresh Mint-Chocolate Truffle Tart

Fresh Mint-Chocolate Truffle Tart

Using strips of waxed paper or a stencil when dusting a pie or tart with confectioners' sugar or cocoa powder is a simple and elegant way to add a decorative finish. For rectangular tarts, cut strips of waxed paper. For round pies or tarts, use a precut cake stencil, or cut your own design out of card stock. Lay the strips or stencil over the pie or tart. Put about 1 Tbs. confectioners' sugar or cocoa powder in a fine-mesh sieve, then tap to sprinkle evenly. Lift off the strips or stencil, leaving the sugar or cocoa pattern behind.

Ingredients:

  • 1 rolled-out rectangle of basic tart dough (see
      related recipe at left)
  • 1 1⁄2 cups heavy cream
  • 8 to 10 fresh mint sprigs (about 40 leaves),
      plus sprigs for garnish
  • 12 oz. semisweet chocolate, chopped into
      small slivers
  • 2 Tbs. light corn syrup
  • Confectioners’ sugar or unsweetened cocoa
      powder for dusting

Directions:

Fold the dough rectangle in half and carefully transfer to a 13 3/4-by-4 1/4-inch tart pan, preferably with a removable bottom. Unfold and ease the rectangle 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 375°F.

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 lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Remove the weights and foil. Continue to bake until the shell is golden, 7 to 10 minutes more. Transfer to a wire rack and let cool completely.

In a small saucepan over medium heat, warm the cream until small bubbles appear on the surface. Remove from the heat and add the mint sprigs. Let stand for 20 to 30 minutes.

Put the chocolate in the top of a double boiler, set over but not touching barely simmering water and melt, stirring occasionally. Alternatively, in a microwaveproof bowl, melt the chocolate in the microwave for 30-second intervals. Pour the cream through a fine-mesh sieve into the melted chocolate, discarding the mint sprigs. Add the corn syrup and stir until smooth. Pour the filling into the tart shell.

Refrigerate 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 to take the chill off. Just before serving, lay strips of waxed paper over the top of the tart and dust lightly with confectioners¿ sugar. Carefully remove the strips and garnish with fresh mint sprigs.
Makes one 13 3/4-by-4 1/4-inch tart; serves 8.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).