Chocolate Mint Bavarian Tarts Recipes

CHOCOLATE-MINT TART

Steps:

• Lightly coat an 11-inch, removable bottom tart pan and set aside.
• In a medium-size bowl, using a spatula or wooden spoon, mix the powdered sugar, vanilla, egg yolks and sea salt. Add the cooled butter and mix to a smooth consistency then, add the flour and cornstarch and stir until the dough forms a smooth ball.
• Press about 2/3 of the dough up and around the edge of the prepared tart pan. With the remaining dough make a flat disc and place in the center-bottom of the pan. With your hands and your fingers, press the dough over the entire tart bottom, smoothing with the flat bottom of a measuring cup or flat-bottomed glass.
• Prick the bottom and edges of the crust with a fork, place on a baking sheet and transfer to the freezer for 30 minutes.
• Preheat the oven to 350F.
• Remove the crust from the freezer, spray a piece of aluminum foil with non-stick spray and press the sprayed side of foil very tightly up against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.
• Bake for 15 minutes. Remove foil and continue to bake uncovered for another 10 minutes, or until golden brown. Remove from the oven and let cool on a wire rack.
• Reduce the oven temp to 250°F
• Bring cream, espresso powder and salt to a simmer in a saucepan over medium-high heat, stirring to dissolve.
• Meanwhile, place the chocolate in a medium-size bowl and pour the hot cream mixture over the chocolate, cover with a lid or plate and allow to sit for 5 minutes to soften. When it has softened, stir to a smooth constancy with a spatula or spoon. Add the butter, one or two pieces at a time and continue to stir until the butter is well incorporated.
• Pour the beaten eggs through a fine-mesh strainer into the chocolate mixture and mix well. Add the mint in quarter teaspoon increments, tasting to just barely get a mint flavor.
• Pour the chocolate custard into the prepared shortcrust shell, carefully bump the tart pan on the counter several times to remove any air bubbles, and place the tart on a rimmed baking sheet. Transfer to the middle rack of the oven and bake until the outer edge of the filling is set and faint cracks appear on the surface, 30-35 minutes. The filling will be very loose and will appear to be un-cooked, that is just fine, it will firm up as it cools. Remove from the oven, leave the tart on the baking sheet to cool at room temperature. When cool, place in the refrigerator, uncovered until chilled and completely set, 3-4 hours, preferably overnight.
• Remove the tart from the refrigerator and let it sit for 30 minutes at room temperature.
• In a small saucepan over medium heat, add the cream and corn syrup and bring to a simmer, stirring to combine. Remove from the heat and add the chocolate, cover and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.
• Pour the glaze in the center of the tart, quickly and carefully pick up the tart pan and tilt it to allow the glaze to run to the edge. Continue tilting until the surface of the tart is completely covered. Do not use a spatula to spread the glaze as it will not be smooth. Let the tart sit at room temperature until the glaze is set before transferring to the refrigerator for 2-3 hours.
• Before serving, remove the outer rim of the tart pan, slip a thin bladed knife between the crust and metal bottom and slide the tart to a serving plate or cake stand.

CHOCOLATE MINT TART

Steps:

• Make the crust: In the bowl of a food processor, combine the flour, confectioners' sugar, cocoa powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.
• In a small bowl, whisk the egg yolk with 1 tablespoon cold water. Add the yolk mixture to the food processor and pulse until it is evenly distributed. The mixture will appear crumbly, but should hold together very easily when pressed. Add a bit more water, 1 teaspoon at a time, if necessary. Turn the mixture out onto a piece of plastic wrap and form it into a disc. Wrap the disc in plastic and refrigerate for at least 1 hour.
• On a lightly floured surface, roll the chilled dough into a circle 1/4- to 1/8-inch thick. Gently fit the dough into a 9-inch tart pan with a removable bottom and trim the top evenly. Repair any cracks or tears in the dough with the trimmings and reserve the trimmings, wrapped in plastic and kept at room temperature, to use later if necessary. Freeze for 30 minutes.
• While the shell is chilling, heat oven to 375 degrees. Just before baking, dock the shell all over with a fork, and line the bottom and sides with aluminum foil. Bake the shell until it is cooked through and crisp, about 25 minutes. Remove the foil and, using the leftover dough, repair any cracks that may have formed. Cool the shell on a rack while you prepare the rest of the tart.
• Make the white chocolate ganache: Heat the 1 3/4 cups heavy cream and mint leaves in a saucepan over medium-high until simmering. Turn off heat and let cream steep for at least 30 minutes and up to 1 hour.
• Strain the cream through a fine mesh sieve, pressing on the leaves to extract as much cream as possible. Reserve 1 cup of the cream, covered, in the refrigerator.
• Heat the remaining 3/4 cup of cream until simmering and pour it over the white chocolate in a large bowl or the bowl of a stand mixer. Whisk the mixture until smooth, then let it cool to room temperature, about 30 minutes. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
• Add the butter and a pinch of salt and whip the ganache on high speed for 10 minutes. It will go from slightly translucent to opaque and aerated. Taste and add the peppermint extract if desired. Pour the whipped ganache into the cooled tart shell, smooth the top and refrigerate until firm, about 1 hour.
• Make the bittersweet ganache: Bring the cream to a simmer in a small saucepan. Add the chocolate, butter and salt to a heat-safe bowl and whisk in the hot cream until smooth. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
• Use a spatula to spread the bittersweet ganache over the cooled white chocolate ganache. Refrigerate until firm, about 1 hour.
• Just before serving, make the mint cream topping: Whip the reserved 1 cup of infused cream with the confectioners' sugar to soft peaks. Add peppermint extract, if desired. Spread the whipped cream over the top of the ganache and serve the tart cold. Wipe off your knife in between slices for the cleanest cuts.

BAVARIAN MINTS

Steps:

• Line an 8x8 baking dish with foil or parchment paper, leaving overhangs around the edges. Grease the foil with butter.
• Place a medium saucepan over low heat. Add milk chocolate chips, unsweetened chocolate, and butter. Stir until smooth and melted.
• Turn off the heat and mix in condensed milk, peppermint extract, and vanilla extract.
• Transfer the mixture into a bowl and beat with an electric mixer at low speed for 1 minute. Increase speed to high and beat for 1 more minute.
• Refrigerate the mixture for 15 minutes, taking it out every 5 minutes to whisk it by hand. Beat with an electric mixer for 2 minutes.
• Pour the mixture and spread evenly into the greased baking dish and refrigerate until firm, about 2 hours.
• Using the overhangs, lift the fudge out of the pan. Slice it with a sharp knife into 1/2-inch squares. Enjoy!

CHOCOLATE MINT TRUFFLE TART

Steps:

• Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.

BAVARIAN MINT FUDGE

Steps:

• Line an 11x7-in. baking pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a microwave-safe bowl, combine chocolate chips, milk and remaining 1 tablespoon butter. Microwave on high 1 minute; stir. Microwave on high stirring every 30 seconds until chips are just melted, 1-2 minutes longer. Stir in extracts (fudge mixture will not be glossy). Spread into prepared pan. Refrigerate until set., Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

CHOCOLATE BAVARIAN PIE

Steps:

• Grease the base of a 20cm springform cake pan. Place biscuits in food processor and process to fine crumbs. Add melted butter and process to combine. Press crumbed mixture into base of pan and refrigerate for 30 minutes or until firm.
• Combine milk, marshmallows and chocolate in heatproof bowl. Place mixture over a saucepan of simmering water. Stir mixture until smooth. Remove bowl from pan.
• (Or if you are careful you can use the microwave on low for step 2 ).
• Combine gelatine and 1 tablespoon of cold water in heatproof cup. Stand cup in simmering water and stir until gelatine completely dissolved, stir the gelatine into chocolate mixture, cool mixture for 30 minutes.
• (When mixture is cool). Gently fold through whipped cream into chocolate mixture, when blended pour over biscuit base. Cover and refrigerate for 4 hours or until set.
• Spread extra cream over pie and top with shaved chocolate to serve.

CHOCOLATE BAVARIAN TORTE

Steps:

• Bake cake layers according to package directions.
• Remove from pans.
• Let cool.
• Split each layer in half.
• Cream brown sugar, vanilla, cream cheese and salt until sugar is dissolved and mixture is light and fluffy.
• Fold in whipped cream or Cool Whip® topping.
• Put one layer on plate.
• Top with some of filling.
• Add next layer.
• Top with more filling.
• Add third layer.
• Top with more filling.
• Add top layer and spread the rest of filling on top.
• Garnish with chocolate curls or sprinkle with cocoa.
• refrigerate.
• Note: An easy way to make chocolate curls:.
• Melt a cup of chocolate chips with a teaspoon of Crisco shortening and pour (about 1/4-inch thick) on the back of an ungreased cookie sheet or baking pan.
• Let it sit until it firms up (don't refrigerate) and then take a spoon and scrape a long line of chocolate.
• It will curl as you scrape.
• Or use small metal pancake turner to form curls.
• Hold pancake turner at 45° angle and scrape chocolate into curls.

CHOCOLATE-PEPPERMINT TARTS WITH CURRANTS AND BERRIES

Steps:

• Make the dough: Pulse flour, cocoa, sugar, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. With the machine running, add water in a slow, steady stream, until dough just holds together. (Dough should not be sticky.)
• On a lightly floured work surface, shape dough into 2 disks, and wrap each in plastic. Refrigerate until firm, at least 30 minutes (or up to 3 days).
• Make the filling: Bring cream, sugar, mint, and salt to a simmer in a medium saucepan. Remove from heat, and let cool completely, about 30 minutes.
• Meanwhile, preheat oven to 350 degrees. On a lightly floured surface, roll 1 disk of dough to a 16-by-6-inch rectangle, 1/4 inch thick. Press dough into bottom and up sides of a 13 1/2-by-4 1/2-inch rectangular fluted tart pan with a removable bottom. Using a sharp paring knife, trim excess dough flush with the edges of pan. Repeat with remaining disk of dough. Refrigerate for 15 minutes.
• Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are dry, about 20 minutes. Remove weights and parchment. Bake until just darkened, 10 to 15 minutes. Let cool completely in pans on wire racks.
• With a pastry brush, coat the bottom of each tart shell with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.
• Sprinkle gelatin over water in a small bowl. Let stand until softened.
• Remove mint from cream mixture, and bring cream mixture to a simmer. Whisk in softened gelatin until it dissolves. Remove from heat, and stir in yogurt.
• Divide cream mixture between tart shells. Carefully transfer to the refrigerator. Chill, uncovered, until set, at least 4 hours (or overnight).
• Carefully unmold tarts. Top 1 tart with red currants and 1 with strawberries. Garnish both tarts with mint stems. Slice and serve immediately.

CHOCOLATE MINT BAVARIAN TARTS

Steps:

• 1. In medium bowl beat milk, pudding mix and peppermint extract with wire whisk for 1 minute. Whisk in whipped topping. Spoon into crusts.2. Refrigerate at least 5 minutes or until set. Sprinkle with pepermint candies. Store in refrigerator.