Candy Cane Chocolate Tart Recipe 435

CHOCOLATE CANDY CANE TOWER

Steps:

• In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined -- a few small lumps left is just fine.
• Heat a 10-inch skillet over medium heat. Add 1/2 teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about 1/2 cup or 1/4 cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes.
• Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside.
• Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a 1/3-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.

BITTERSWEET CHOCOLATE AND CAROB GANACHE TART WITH MALTED CANDY BRITTLE

Steps:

• Whisk flour, sugar, and 1 teaspoon coarse salt in large bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Stir cream and egg yolk in small bowl until blended; drizzle over flour mixture. Stir until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
• Roll out dough on floured surface to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press, forming double-thick sides. Pierce bottom of crust with fork; chill 30 minutes.
• Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake until sides of crust are set, about 20 minutes. Remove foil with beans and bake until crust is golden brown, 12 to 15 minutes longer. Cool crust completely.
• Combine bittersweet chocolate and carob in medium bowl. Bring cream to simmer in heavy medium saucepan over medium heat. Pour cream over chips; let stand 1 minute. Stir until melted and smooth. Add butter and vanilla; stir to blend. Pour filling into cooled crust. Chill uncovered until firm, at least 4 hours. Chop brittle into rough 1/2-inch pieces. DO AHEAD: Can be made 1 day ahead. Cover brittle, cover tart, and keep chilled. Bring to room temperature before continuing.
• Remove tart from pan. Scatter brittle over tart and serve.
• Carob chips are similar to chocolate chips. They are available at some supermarkets and at specialty foods stores and natural foods stores.