Chocolate Mint Tart 🍫🌿 скачать в хорошем качестве

Chocolate Mint Tart 🍫🌿

Rich, silky, and perfectly balanced — not toothpaste-minty, just mmm… yumm. Yield One 9-inch (23 cm) tart Chocolate Cocoa Crust Ingredients 160 g (1¼ cups) all-purpose flour 25 g (¼ cup) Dutch-process cocoa powder 60 g (½ cup) powdered sugar ¼ tsp fine salt 113 g (½ cup) cold unsalted butter, cubed 1 large egg yolk Method 1. Preheat the oven to 175°C / 350°F. 2. In a bowl, mix the flour, cocoa powder, powdered sugar, and salt. 3. Add the cold butter and rub it in until the mixture looks crumbly. 4. Add the egg yolk and mix just until the dough comes together. 5. Press the dough evenly into a 9-inch tart pan. 6. Chill for 20 minutes, then bake for 15–18 minutes until set. 7. Let the crust cool completely. White Chocolate Mint Filling (Signature Layer) Ingredients 170 g (6 oz) white chocolate, finely chopped 180 ml (¾ cup) heavy cream 50 g (¼ cup) granulated sugar Peppermint extract: ¼ tsp Pinch of salt Method 1. Heat the cream, sugar, and salt until just steaming (do not boil). 2. Pour the hot cream over the white chocolate. Let sit 1 minute, then stir until smooth. 3. Let the mixture cool for 2–3 minutes — warm, not hot. 4. Stir in ¼ tsp peppermint extract 5. Pour into the cooled crust. 6. Chill for 1–2 hours until set. Important tip (tell the camera):White chocolate amplifies mint, so go slow — you can add more, but you can’t remove it. Dark Chocolate Ganache Topping Ingredients 170 g (6 oz) dark chocolate (60–70%), chopped 180 ml (¾ cup) heavy cream 1 tbsp unsalted butter (optional, for shine) Method 1. Heat the cream until just starting to simmer. 2. Pour over the chocolate and let sit 1 minute. 3. Stir until smooth and glossy. Add butter if using. 4. Pour over the set mint layer. 5. Chill for 1–2 hours until fully firm. To Serve Let the tart sit at room temperature for 10–15 minutes before slicing. Optional garnish: whipped cream, cocoa nibs, or fresh mint.