Peppermint Chocolate Tartlet

Peppermint Chocolate Tartlet

These are so rich and decadent its a good thing they come in small bites! (unless you eat many of those bites) The crust is crunchy and buttery and the filling is molten chocolate. So easy to make!

This recipe makes about 16 tartlets. (I used a mini muffin pan)

Ingredients

  • 1/2 cup sugar
  • 1/3 cup and 1 Tbsp flour
  • 1/4 cup and 2 Tbsp cocoa powder
  • 1/4 cup melted butter
  • 1/2 tsp sea salt
  • 1/3 cup heavy cream
  • 2 Tbsp milk
  • 3/4 cup semi-sweet chocolate
  • 1 Tbsp sugar
  • 1 egg, beaten
  • 2-3 drops peppermint extract
  • fruits or crushed candy canes to top (optional)

Ingredients

  • To make crust – Mix sugar, flour, butter, salt, cocoa powder until well combined. Press into well-greased mini muffin tins or tartlet pans
  • Bake in preheated oven at 350F for about 8 minutes. The crust will raise but that’s ok! take crust out to cool and compress the crust into the sides of the pan to reform the shape while still warm, it will harden as it cools
  • To make filling –Β  heat milk and cream on medium heat until it simmers, then remove from heat
  • Add chocolate (chopped bar or chocolate chips) to milk and stir until melted and smooth
  • Add drops of peppermint, salt and sugar and whisk until dissolved
  • Slowly pour beaten egg into chocolate and whisk until combined
  • Spoon chocolate into crusts and bake at 325F for about 10 minutes or until set. the surface should be smooth and glossy. Any bubbles or cracks is a sign of overbaking
  • Let cool and set for at least two hours to overnight

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