i had a few mishaps along the way and it looked nothing like the picture from the book, but it tasted delicious.
i usually don't like mint chocolate things, but this was very subtle and yummy.
and surprisingly, it was very easy.
there are a few different steps to it, but not bad.
the ingredients were normal too.
nothing weird i had to buy, which i find with williams-sonoma you usually have to get things you don't just have in your pantry.
my advice if you are going to try this recipe: make sure not to overbake your tart shell. i didn't burn mine, but it was a little overdone and was slightly crunchy at the ends.
and make sure the chocolate is extremely melted, not sort of melted! and stir while you are pouring in the cream!
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.
Tart Dough:
Ingredients:
1 egg yolk
2 Tbs. very cold water
1 tsp. vanilla extract
1 1⁄4 cups unbleached all-purpose flour
1⁄3 cup sugar
1⁄4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
1⁄4-inch cubes
Directions:
In a small bowl, stir together the egg yolk, water and vanilla; set aside.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.
Make-Ahead Tip: The tart dough may be made ahead and frozen for up to 1 month. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a tart pan and wrap well.
