It's been a whirlwind week around here and exciting things are beginning to happen with regard to this little blog! I've made some wonderful new friends from all over the world and I've had the opportunity to have my blog and recipes featured on some really wonderful sites. I would be lying to say that it hasn't felt in the teeniest way, gratifying. While I really truly just love to bake, take photos and talk, and despite the fact that I could do all of that in an empty room for 100 years and still be happy, it is nice to know that there are in fact others out there who are noticing.
Both Recipechart.com and TastyKitchen.com featured my lovely Crepe Cake last week. Big firsts for me and the blog. Look to see more of my recipes on Recipe Chart as I am now a contributor. Thrilling, heady stuff indeed. If you haven't had the chance please take a moment to hop on over to both sites for really outstanding recipes and great ideas.
Any who, enough about me now and on to the good stuff. This tart. Delicious, easy and a real show stopper, I can't say enough about it. Light, airy, not overly sweet, perfect earthy mint and delicious berry flavors all make this a winner. A combination of recipes from Martha Stewart and my go-to no fail chocolate tart crust. This recipe just makes me think of Spring. Which really needs to hurry and show up around here. Stat.
I'll have to satisfy myself with this until then.
Peppermint Chocolate Raspberry Tart
For the Crust
2 Cups crushed chocolate graham crackers or chocolate cookies
12 T. melted butter
1/2 C. sugar
1/2 tsp. salt
Pre-heat the oven to 350 degrees F. In a medium bowl combine the crackers with the melted butter, sugar and the salt. Press into the bottom of a 4x14" tart tin. Press the mixture up the sides and firmly along the bottom. Bake until firm, 15-20 minutes. Set aside to cool.
For the filling:
2 Cups heavy cream
1/4 C. sugar
12 sprigs peppermint
1/2 tsp. salt
3 oz. dark chocolate chips
2 T. unflavored gelatin
1/4 C. cold water
1/2 C. plain yogurt
1/2 lb. fresh raspberries
In a medium saucepan combine the heavy cream, 6 of the peppermint sprigs, the sugar and the salt. Simmer over low heat for a 5 minutes, stirring frequently to avoid scorching. Set aside and allow to come to room temperature.
Meanwhile, melt the chocolate and using a pastry brush or the back of a spoon, spread the chocolate along the bottom and halfway up the sides of the cooled tart shell. Refrigerate until firm.
In a small bowl, combine the water and gelatin, and allow to sit 5-10 until completely softened.
Once the cream, mint mixture has cooled, remove the mint by pouring the mixture through a sieve and returning the mixture to a low heat. Add the yogurt and stir until thoroughly combined. Carefully pour the mixture in to the tart shell and transfer it to the refrigerator. Chill for 5-6 hours.
Prior to serving garnish with berries and the extra sprigs of mint.