Chocolate Peppermint Truffle Tart with Chocolate Crumb Crust

By Dolphl1970

Ingredients

• Chocolate Crumb Crust
• ■1 1/2 cups chocolate wafer cookie crumbs (about 40 cookies)
• ■3 Tbsp. sugar
• ■1/4 cup (1/2 stick) unsalted butter, melted
• Chocolate Truffle Filling
• ■3/4 cup heavy cream
• ■5 Tbsp. unsalted butter, cut into 5 pieces
• ■16 oz semisweet chocolate chips
• ■3/4 tsp. peppermint extract.
• Fresh mint leaves or crushed candy canes for garnish

Preparation

Step 1

Preheat oven to 325F. Butter a 9 inch pie pan or a 9 1/2 inch tart pan with a removable bottom.

Prepare crust. In a medium bowl mix together cookie crumbs, sugar, and melted butter. Transfer crumbs to prepared pan. With clean, dry hands, press crumbs smoothly and evenly onto bottom and sides of pan. Chill for 10 minutes (this will help keep crust firmer), then bake at 325 for 8 minutes. Let rest for 20 minutes before filling.

Prepare truffle filling. In a medium saucepan over low heat, heat cream and butter until butter melts and mixture is near boiling – watch carefully to make sure it doesn’t burn. Turn off heat and add chocolate. Let sit for 1 to 2 minutes to melt chocolate, then whisk until smooth. Whisk in peppermint extract.

Scoop chocolate mixture into prepared crust and spread to edges. Refrigerate until firm, about 2 hours. You can prepare the tart up to two days ahead of time. Store in refrigerator and serve chilled.