Chocolate Mint Truffle Tart Recipe

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Chocolate Mint Truffle Tart Recipe

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Indulging in a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored baking chocolate chips.—Sally Sibthorpe, Shelby Township, Michigan
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 3/4 cup softened butter, divided
  • 1 package (10 ounces) mint chocolate chips
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 3 eggs, lightly beaten
  • Fresh raspberries, optional
  • Fresh mint leaves, optional
  • Coarsely chopped dark chocolate candy bar, optional

Directions

Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 9-in. tart pan. Refrigerate 15 minutes.
Meanwhile, pulse chips, sugar and vanilla in a food processor until chips are chopped. In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Pulse chips again; drizzle cream mixture over chocolate while processing. Whisk a small amount of chocolate mixture into eggs; return all to food processor and process until smooth.
Pour into tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with fresh raspberries, fresh mint leaves and chopped dark chocolate. Refrigerate. Yield: 16 servings.
Editor's Note: If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Originally published as Chocolate Mint Truffle Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p64

Nutritional Facts

1 slice (calculated without optional ingredients): 343 calories, 24g fat (13g saturated fat), 83mg cholesterol, 174mg sodium, 31g carbohydrate (23g sugars, 2g fiber), 4g protein.

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  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 3/4 cup softened butter, divided
  • 1 package (10 ounces) mint chocolate chips
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 3 eggs, lightly beaten
  • Fresh raspberries, optional
  • Fresh mint leaves, optional
  • Coarsely chopped dark chocolate candy bar, optional
  1. Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 9-in. tart pan. Refrigerate 15 minutes.
  2. Meanwhile, pulse chips, sugar and vanilla in a food processor until chips are chopped. In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Pulse chips again; drizzle cream mixture over chocolate while processing. Whisk a small amount of chocolate mixture into eggs; return all to food processor and process until smooth.
  3. Pour into tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with fresh raspberries, fresh mint leaves and chopped dark chocolate. Refrigerate. Yield: 16 servings.
Editor's Note: If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Originally published as Chocolate Mint Truffle Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p64

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