Peppermint Chocolate Tart Recipes

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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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