↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
Chocolate Tart Shell:
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
2/3 cup sugar
pinch of salt
1/2 cup unsalted butter, chilled, diced into small pieces
2 large egg yolks
1 tbsp Creme de Menthe pr 1 tsp peppermint extract
1 tbsp whole milk
Using a food processor, add the flour, cocoa powder, salt, and sugar. Pulse for about 10 seconds until all ingredients are combined. Add the butter. Make sure to spread the pieces evenly through out the bowl. Pulse until the dough forms into pieces (about the size of couscous). Add egg yolks, liquor, and milk. Pulse until completely combined and it has formed into dough.
Divide in half. Form into disc shape. Wrap in plastic wrap and refrigerate for 30 minutes (or up to overnight). Remove from fridge and lightly flour a work surface. Roll out and form into tart pan/tart rings. Prick the dough with a fork. Cover with parchment paper and use beans or pie weights to hold dough down
.
Bake for 8 minutes at 350. Remove from oven. Carefully remove parchment paper and weights. Place back into oven and bake for another 5 minutes. Remove from oven and let cool on a wire rack.
Filling:
8 oz milk chocolate, finely chopped
5 tbsp unsalted butter
1 large egg yolk
1/4 cup water
Handful of mint leaves
In a small saucepan bring 1 cup (but you will only be using 1/4 cup of it) water and mint leaves to a boil. Remove from heat. Let sit for 1 hour. Strain out the mint leaves and set aside.
Using a double boiler, melt chocolate and butter together, just until smooth. Set aside.
Bring 1/4 cup of the mint water to a boil. Whisk egg yolk in small heatproof bowl. Gradually whisk in 1/4 cup boiling mint water to temper the egg yolk. Place bowl over a small saucepan that has shallow simmering water (or you can use another double boiler) until instant-read thermometer inserted into egg mixture registers 160 degrees, about 3 minutes.
Whisk egg mixture into chocolate mixture and whisk until smooth. Pour chocolate filling into crust. Cover and chill overnight or up to 2 days. Garnish with marshmallow topping in whatever patterns you would like. Before serving, let tart soften slightly at room temperature.
Marshmallow Topping:
1 1/2 cups marshmallows
1 tbsp Creme de Menthe
1 tbsp whole milk
Couple drops of green food coloring
In a small saucepan combine all ingredients and melt marshmallows down over low heat. When marshmallows have melted and it looks sauce-like, remove from pan. Decorate tart.
view more member recipes
GRASSHOPPER TART
view my recipes
print
save
Category: Tarts
Prep Time: Cook Time: Total Time:
Chocolate Tart Shell:
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
2/3 cup sugar
pinch of salt
1/2 cup unsalted butter, chilled, diced into small pieces
2 large egg yolks
1 tbsp Creme de Menthe pr 1 tsp peppermint extract
1 tbsp whole milk
Using a food processor, add the flour, cocoa powder, salt, and sugar. Pulse for about 10 seconds until all ingredients are combined. Add the butter. Make sure to spread the pieces evenly through out the bowl. Pulse until the dough forms into pieces (about the size of couscous). Add egg yolks, liquor, and milk. Pulse until completely combined and it has formed into dough.
Divide in half. Form into disc shape. Wrap in plastic wrap and refrigerate for 30 minutes (or up to overnight). Remove from fridge and lightly flour a work surface. Roll out and form into tart pan/tart rings. Prick the dough with a fork. Cover with parchment paper and use beans or pie weights to hold dough down
.
Bake for 8 minutes at 350. Remove from oven. Carefully remove parchment paper and weights. Place back into oven and bake for another 5 minutes. Remove from oven and let cool on a wire rack.
Filling:
8 oz milk chocolate, finely chopped
5 tbsp unsalted butter
1 large egg yolk
1/4 cup water
Handful of mint leaves
In a small saucepan bring 1 cup (but you will only be using 1/4 cup of it) water and mint leaves to a boil. Remove from heat. Let sit for 1 hour. Strain out the mint leaves and set aside.
Using a double boiler, melt chocolate and butter together, just until smooth. Set aside.
Bring 1/4 cup of the mint water to a boil. Whisk egg yolk in small heatproof bowl. Gradually whisk in 1/4 cup boiling mint water to temper the egg yolk. Place bowl over a small saucepan that has shallow simmering water (or you can use another double boiler) until instant-read thermometer inserted into egg mixture registers 160 degrees, about 3 minutes.
Whisk egg mixture into chocolate mixture and whisk until smooth. Pour chocolate filling into crust. Cover and chill overnight or up to 2 days. Garnish with marshmallow topping in whatever patterns you would like. Before serving, let tart soften slightly at room temperature.
Marshmallow Topping:
1 1/2 cups marshmallows
1 tbsp Creme de Menthe
1 tbsp whole milk
Couple drops of green food coloring
In a small saucepan combine all ingredients and melt marshmallows down over low heat. When marshmallows have melted and it looks sauce-like, remove from pan. Decorate tart.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grasshopper Tart
by sgre52160
Chocolate Tart Shell: 1 1/2 cups flour 1/3 cup unsweetened cocoa powder 2/3 cup sugar pinch of salt 1/2 cup unsalted butter, chilled, diced into small pieces 2 large egg yolks 1 tbsp Creme de
by sgre52160
Chocolate Tart Shell: 1 1/2 cups flour 1/3 cup unsweetened cocoa powder 2/3 cup sugar pinch of salt 1/2 cup unsalted butter, chilled, diced into small pieces 2 large egg yolks 1 tbsp Creme de
Grasshopper Pie
by sgre52160
2 cups chocolate wafer crumbs 1/3 cup butter 2/3 cup milk 40 large marshmallows (10 oz pkg) 1/2 cup green crème de menthe 1/4 cup white crème de cacao 2 cups whipping cream 5 drops green food
by sgre52160
2 cups chocolate wafer crumbs 1/3 cup butter 2/3 cup milk 40 large marshmallows (10 oz pkg) 1/2 cup green crème de menthe 1/4 cup white crème de cacao 2 cups whipping cream 5 drops green food
Grasshopper Pie Cupcakes
by sgre52160
1 box chocolate cake mix {I used Devil's Food} 1 small box chocolate pudding - Cook & Serve 2 cups milk 1 cup chocolate chips, optional 2 small boxes Cheesecake Pudding, instant {or Vanilla puddi
by sgre52160
1 box chocolate cake mix {I used Devil's Food} 1 small box chocolate pudding - Cook & Serve 2 cups milk 1 cup chocolate chips, optional 2 small boxes Cheesecake Pudding, instant {or Vanilla puddi
Grasshopper Torte
by sgre52160
1 1/4 cups half-and-half (light cream) 2 1/2 cups firmly packed whole marshmallows (about 36) 1/2 cup green creme de menthe 1/2 cup white creme de cacao Few drops of green food coloring 2 egg
by sgre52160
1 1/4 cups half-and-half (light cream) 2 1/2 cups firmly packed whole marshmallows (about 36) 1/2 cup green creme de menthe 1/2 cup white creme de cacao Few drops of green food coloring 2 egg
Grasshopper Cake
by sgre52160
1 devils food cake mix, made in 3 layers 1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup green creme de menthe 1/3 cup white creme de cacao 1 pint heavy cream, whipped Prepare t
by sgre52160
1 devils food cake mix, made in 3 layers 1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup green creme de menthe 1/3 cup white creme de cacao 1 pint heavy cream, whipped Prepare t
view more member recipes