White Chocolate and Peppermint Tart
Serves 8 - 12
Prep Time: 2 - 3 hours
Cook Time: 15 minutes
- 1½ cups crushed chocolate wafers
- 1/4 cup of melted butter
- 500 g. chopped white chocolate
- 2 tsp. coconut oil
- 1/4 cup of whipping cream, room temperature
- green food coloring
- peppermint extract
- 2 to 4 candy canes, crushed
- 150 g. dark chocolate
Measure the heavy cream and allow it to come to room temperature while you preheat your grill to 325°F and prepare to use the indirect grilling method. Make sure that the extract and food dye are room temp or a little warmer by wrapping them in a warm washcloth or setting the bottles in some warm water while you make the crust.
If you aren’t using pre-crushed wafers or cookies, crush them before adding the melted butter. Add a pinch of salt if you are using unsalted butter. Use a spoon, or your hands to press the chocolate into the bottom of a tart pan. Bake using indirect heat for 10 to 15 minutes, or until the edges are crispy. Set aside to cool while you make the filling.
Turn your side burner on to low. To melt the white chocolate, place the bottom pot of a double boiler, half filled with water, on to the side burner and allow it to come to a gentle simmer. Add the chopped chocolate, room temperature cream, and coconut oil to the top half of a double boiler, or to a heatproof bowl whose bottom fits into the mouth of the simmering pot without submerging in the water. Be careful to make sure that the spatula is clean and dry, and that no steam touches the white chocolate, this can cause the mixture to bind.
Gently melt the chocolate, using a spatula to move the ingredients around. Once all of the chocolate is melted, remove the chocolate and water from the heat together.
*Optional* If you’re a huge fan of mint, before you add the white chocolate, crush the candy canes and dust the cooled crust with crushed canes before the next step.
Pour 2/3 of the white chocolate into the tart pan, over the cooled crust. Set aside, but work quickly if you are swirling the mint-chocolate layer, you don’t want the white chocolate to set.
Drip 2 to 12 drops of peppermint extract into the remaining white chocolate along with 3 to 7 drops of green food dye. Mix well. Swirl the mint chocolate into the white chocolate layer, or drizzle over the top of the white chocolate.
Melt the dark chocolate and drizzle or swirl it on top of the mint chocolate. Or if things went sideways or isn’t looking beautiful, use the dark chocolate to create a smooth chocolate layer on top of the mint and white chocolate. Top the tart with the remaining crushed candy cane before setting the whole thing in the fridge to chill.
Chill for at least 2 hours or until set, then serve. Use a sharp knife that’s been warmed under hot running water to slice.
Recipe from Napoleon Grills.