Fresh Mint Chocolate Truffle Tart

I love chocolate mint combinations and this did not fail. However I will note that this chocolate mint combo is not similar to an Andes mint or a girl scout cookie. This is fresh mint...it's like if you were to purchase some mint and smell it, that's the mint taste in this dessert because its fresh mint and not mint extract. That being mentioned, this would also be wonderful using the extract versus the fresh mint if you prefer. (Wow I just used the word 9 times is 4 sentences-yikes)

This tart was fairly quick and easy, I made the dough in a food processor, though you don't have to. Instead of chopping up chocolate bars, I used chocolate chips. Please give this a try!



Fresh Mint Chocolate Truffle Tart (from William Sonoma)

1 rolled-out rectangle of basic tart dough (from here)
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, or use chocolate chips
2 Tbs. light corn syrup
Confectioners’ sugar or unsweetened cocoa powder for dusting

Fold the dough rectangle in half and carefully transfer to a 9" 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. 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.

Enjoy!

Lemon Almond Tart

Lemon Almond Tart (from Cooking Light)

1/2 cup blanched almonds
3 tablespoons brown sugar
36 vanilla wafers
1/4 cup butter, melted
Cooking spray
1 (10-ounce) jar lemon curd (homemade preferably)
3 large egg whites
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup water

Preheat oven to 400°.

Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about 1/4 cup crumbs into the bottom and up sides of each of 9" tart pan coated with cooking spray. Bake at 400° for 10 minutes or until toasted. Cool.

Preheat broiler.

Spoon curd evenly into crust. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tart. Broil 30 seconds or until lightly browned.

Lemon Curd or Lemon Bar Spread?

This is lovely, I have never really had lemon curd before. I always thought it sounded good, I do like lemon, I've heard it's good with shortbread, english muffins, scones etc. But the term 'curd' didn't sound very good (unless you are referring to a cheese curd, then we can talk!) I've seen lemon curd at the store in the jams and jelly section. But, seeing this recipe, I thought I would give it a cheery go. It was easy and quick to prepare, it did involve a bit of patience with the stirring, but you will be well rewarded.

The best was I can sum up lemon curd is likening it to a perfect delicous tasty lemon bar spread. WAIT-thats it, maybe I could change the name, but the UK might not like that. According to Wiki, the people of the UK also refer to it as 'lemon cheese.' I'll take lemon curd thank you.

Lemon Curd (source: Cooking Light)

1 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup fresh lemon juice (about 5 medium lemons)-must use FRESH, no bottled stuff here!
3 large eggs
2 tablespoons butter
1 teaspoon grated lemon rind

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).