I look forward to Thanksgiving mostly because I officially get to bust out the Christmas music the day after. And get to say “merry Christmas!!” to everyone I encounter without getting weird looks. So let’s kick off the season with chocolate! And mint! And merriment!
This is one of those deceiving desserts that looks way way harder then it is. The hardest part is making sure you remember to use pie weights when baking the crust, as I did not remember. And I ended up with a sunken deformed crust. Oh well, It’s beautiful in it’s imperfections. You can probably actually make a crust that looks good, don’t rub it in, one day I will do it too.
1 cup flour
1/2 cup cold butter, cut into chunks
a dash of salt
2 tablespoons cold, cold water
For the chocolate mint:
1 cup dark chocolate, chopped into chunks
1/2 cup cream
1 1/2 teaspoon peppermint extract
Combine the flour and salt together, toss in the butter and combine with your fingers until the butter and flour start to form a dough. Slowly add the water, and toss with a fork until a dough forms. Pat the dough into a circle, cover with plastic wrap, and chill for 30 minutes.
Heat the oven to 350. Roll out the pastry on a heavily floured surface. Press into a 9×9 square tart pan, fill with pie weights. Bake until golden, about 30 minutes. Let cool.
Pour the chocolate into a heat proof bowl. Heat the cream and the peppermint extract until it’s simmering. Pour the hot cream and peppermint over the chocolate, let sit until the chocolate is melted. Stir to combine. Pour into the cooled crust. Chill until set, about 4 hours.