Chocolate Tart with Mint Krispy Topping

Chocolate Tart with Mint Krispy Topping

Pastry Dough:

• 2 cups of flour, plus more for rolling
• 3 tbsp white sugar
• ¼ tsp salt
• ¾ cup (1½ sticks) cold, unsalted butter, cut into small chunks
• 1 large egg yolk
• 2 tbsp ice water, plus more if needed
• 1 egg white, lightly beaten

Chocolate Tart Filling:

• 1 cup of heavy cream
• ½ cup of milk
• 8 oz bittersweet chocolate, chopped
• ¼ cup of white sugar
• ¼tsp of salt
• 2 large eggs, at room temperature
• Mint krispies, crushed

How to Make a Chocolate Tart with Mint Krispy Topping:

Make the pastry dough by combining the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.

Add the egg yolk and the ice water, then work that in with your hands. You want just enough moisture to bind the dough so it holds together without being too wet or sticky. Keep checking consistency: Squeeze a small amount of the dough between your thumb and forefinger. If it’s still crumbly, add a little more ice water, 1 teaspoon at a time. When you achieve the right consistency, shape the dough into a disk and wrap it in plastic.

Place the dough in the refrigerator and chill for at least 30 minutes.

Preheat the oven to 350 degrees. Coat a 9-inch tart pan with cooking spray.

Roll out the chilled dough on a lightly floured surface to a 12-inch circle, about ¼ inch thick. Carefully roll the dough onto the pin and lay it inside a 9-inch tart pan with a removable bottom.

Gently press the dough into the pan, fitting it evenly into every nook and cranny, especially the scalloped edges.

Shave off the excess dough with a knife.

Put the tart shell on a sturdy baking sheet so it will be easy to move in and out of the oven.

Line the shell with parchment paper or foil and add pie weights or dried beans to keep the sides of the tart from buckling.

Place in the oven and bake for 30 minutes.

Remove the tart pan from the oven and remove the pie weights and parchment (or foil).

Brush the warm pastry all over with the egg white.

Return to the oven and continue baking until the shell is cooked through and a light golden color, but not browned, about 8 minutes.  Side Note: The tart will be cooked again with the filling; you don’t want it to burn on the second bake.

Set aside to cool while you make the filling. Turn the oven down to 325 degrees.

Prepare the filling by combining the heavy cream and milk in a saucepan over medium-low heat until the mixture simmers slightly around the edges.

Take the pan off the heat, add the chopped chocolate, and stir until it’s good and smooth.

Add the sugar and salt and whisk until well incorporated. Let it sit for 5 minutes to cool slightly.

Next, beat the eggs in a small bowl until blended.

Stir them into the cooled chocolate mixture (if it’s hot, it will cook the eggs and ruin the filling) and whisk until it’s completely blended.

Pour the filling into the cooled tart shell and bake at 325 degrees for 15-20 minutes, until the filling is set and the surface is glossy.   Side Note: If you see any bubbles or cracks forming on the surface, take the tart out right away–which means it is beginning to overcook.

Once the tart has cooled and you are ready to serve, slice it into pieces and sprinkle the mint krispy crumbles on top.

Serve and enjoy.

Chocolate Tart with Mint Krispy Topping

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Refrigerating Time:: 30 minutes minutes

Course: Dessert

Cuisine: French

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• 9-inch Tart Pan
• Baking Sheet
• Large saucepan

Ingredients

Pastry Dough:

• 2 cups of flour plus more for rolling
• 3 tbsp white sugar
• ¼ tsp salt
• ¾ cup 1½ sticks cold, unsalted butter, cut into small chunks
• 1 large egg yolk
• 2 tbsp ice water plus more if needed
• 1 egg white lightly beaten

Chocolate Tart Filling:

• 1 cup of heavy cream
• ½ cup of milk
• 8 oz bittersweet chocolate chopped
• ¼ cup of white sugar
• ¼ tsp of salt
• 2 large eggs at room temperature
• Mint krispies crushed

Instructions

• Make the pastry dough by combining the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
• Add the egg yolk and the ice water, then work that in with your hands. You want just enough moisture to bind the dough so it holds together without being too wet or sticky. Keep checking consistency: Squeeze a small amount of the dough between your thumb and forefinger. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you achieve the right consistency, shape the dough into a disk and wrap it in plastic.
• Place the dough in the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 350 degrees. Coat a 9-inch tart pan with cooking spray.
• Roll out the chilled dough on a lightly floured surface to a 12-inch circle, about ¼ inch thick. Carefully roll the dough onto the pin and lay it inside a 9-inch tart pan with a removable bottom.
• Gently press the dough into the pan, fitting it evenly into every nook and cranny, especially the scalloped edges.
• Shave off the excess dough with a knife.
• Put the tart shell on a sturdy baking sheet so it will be easy to move in and out of the oven.
• Line the shell with parchment paper or foil and add pie weights or dried beans to keep the sides of the tart from buckling.
• Place in the oven and bake for 30 minutes.
• Remove the tart pan from the oven and remove the pie weights and parchment (or foil).
• Brush the warm pastry all over with the egg white.
• Return to the oven and continue baking until the shell is cooked through and a light golden color, but not browned, about 8 minutes.  Side Note: The tart will be cooked again with the filling; you don't want it to burn on the second bake.
• Set aside to cool while you make the filling. Turn the oven down to 325 degrees.
• Prepare the filling by combining the heavy cream and milk in a large saucepan over medium-low heat until it simmers slightly around the edges.
• Take the pan off the heat, add the chopped chocolate, and stir until it's good and smooth.
• Add the sugar and salt and whisk until well incorporated. Let it sit for 5 minutes to cool slightly.
• Next, beat the eggs in a small bowl until blended.
• Stir them into the cooled chocolate mixture (if it's hot, it will cook the eggs and ruin the filling) and whisk until it's completely blended.
• Pour the filling into the cooled tart shell and bake at 325 degrees for 15-20 minutes, until the filling is set and the surface is glossy.   Side Note: If you see any bubbles or cracks forming on the surface, take the tart out right away–which means it is beginning to overcook.
• Once the tart has cooled and you are ready to serve, slice it into pieces and sprinkle the mint krispy crumbles on top.
• Serve and enjoy.

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