Chocolate Peppermint Truffle Tart Recipes

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CHOCOLATE PEPPERMINT TARTS



Chocolate Peppermint Tarts image

Create delicious mini desserts with easy fudgy cookie mix and peppermint frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 11

1 pouch Betty Crocker™ chocolate chunk cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/2 teaspoon peppermint extract
2 1/2 cups powdered sugar
1/4 cup crushed peppermint candies (about 14)
3 tablespoons butter or margarine, softened
3 to 4 tablespoons milk
2 to 3 drops red food color
Powdered sugar

Steps:

  • Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package except--use 3 tablespoons oil, 1 tablespoon water, 1 egg and the peppermint extract. Shape dough into 24(1-inch) balls; place in muffin cups.
  • Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan; cool completely.
  • In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food color with electric mixer on medium speed until smooth and creamy. Spoon frosting into decorating bag with large star tip (#5). Pipe into each cookie cup. Sprinkle with powdered sugar. Store in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 105 mg, Sugar 25 g, TransFat 0 g

CHOCOLATE PEPPERMINT TRUFFLE TART



Chocolate Peppermint Truffle Tart image

Chocolate Peppermint Truffle Tart

Provided by Stevia In The Raw Bakers Bag

Yield 12 servings

Number Of Ingredients 16

Cookie Crust
9 ounces chocolate wafer cookies
5 tablespoons butter, melted
1 tablespoon Sugar In The Raw®
1 tablespoon Stevia In The Raw® Bakers Bag
Chocolate Peppermint Filling
12 ounces unsweetened chocolate, roughly chopped
5 tablespoons cold butter, cut into cubes
1 1/4 cup heavy cream
3/4 cup Sugar In The Raw®
3/4 cup Stevia In The Raw® Bakers Bag
1 1/2 teaspoon peppermint extract
Whipped Cream
1/2 cup heavy cream
2 teaspoons Sugar In The Raw®
1 teaspoon Stevia In The Raw® Bakers Bag

Steps:

  • Preheat oven to 350°F. Lightly grease a 9" round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
  • In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® Bakers Bag are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
  • In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
  • Slice tart and top with whipped cream and dust with cocoa powder.

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