Peppermint Mocha Tart

Welcome to Day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event.Tune in each day starting Monday, December 9th and ending Saturday, December 14th.

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It's no secret that I'm a Starbucks addict.

Yes, yes, I know that that's incredibly cliche to say... but it's true, as sad as it is.

In order to not completely break my budget {or perhaps so I can justify this pricey habit...}, I stick with iced coffees. Trenta iced caramel coffee with light soy, to be exact. It's $3.73 with tax. That's not so bad, right? With a gold card, you get a free drink every 12 purchases. When I get my free drink, I don't go for the cheaper iced coffee. Oh no, I go for the largest seasonal espresso drink they have at the time. In December, that is often a peppermint mocha.

Man alive are they DELISH! Y'all have ordered one before, yes? It's like Christmas in a cup.

Since the people of Instagram rejoice when the holiday red cups arrive at Starbucks, I knew I had to do something Starbucks inspired for #ChristmasWeek. Christmas in a cup became Christmas in a tart pan. Ha.

This tart is easy to pull off, impressive, rich, and pepperminty with a hint of mocha in the background. You'll be so impressed with yourself and anyone who is lucky enough to snag a slice will think you're a genuis.

Promise.

Yeah, I know a piece of my crust broke off. I totally did it on purpose.  

Peppermint Mocha Tart

For the crust:

1 cup powdered sugar

3/4 cup (1.5 sticks) chilled unsalted butter, cut into 1/2 inch cubes

2 large eggs

2 cups all-purpose flour, plus more for dusting

1/2 cup unsweetened cocoa powder

1 tablespoon espresso powder

1/2 teaspoon kosher salt

For the filling:

1.5 cups heavy cream

1/2 cup coffee beans, crushed with rolling pin

3 teaspoons peppermint extract, divided

2 tablespoons light corn syrup

14 ounces bittersweet or semi-sweet chocolate (64%-72%), chopped

6 tablespoons unsalted butter, cut into 1/2 inch cubes

Finely crushed peppermint candy for garnish, optional

First, make the crust: Combine the powdered sugar and butter in a food processor and pulse until well combined and creamy. Add the eggs, 1 at a time, pulsing between additions until well blended. Add the flour, cocoa powder, espresso powder, and salt and pulse to blend. Form the dough into two balls and flatten into disks. Wrap in plastic and chill for at least 1 hour. *this can be done up to 5 days in advance

Preheat the oven to 350. Roll out one dough disk on a lightly floured surface until it's 1/8 inch thick round. Reserve the second disk for another tart or recipe. Transfer the round piece of dough to a tart pan; press into the bottom and up the sides. Trim until it's flush with the edge of the pan. Using a fork, piece the dough all over the bottom of the pan. 

Bake until it appears dry and begins to pull away from the sides, about 15-17 minutes. Let cool completely. *this can be made 1 day ahead and kept in an air-tight container

Now to make the filling: Bring the cream to a simmer in a small saucepan over medium heat. Add the crushed coffee beans and 1 teaspoon peppermint extract and remove from heat. Cover and let steep for 30 minutes.

Strain the cream and discard the coffee beans. Return the cream to the saucepan and add the corn syrup. Return to a simmer over medium heat. 

Place the chocolate in a large bowl and pour the hot cream mixture over top. With a spatula, slowly stir to melt the chocolate and combine it with the cream. When it's about halfway incorporated, start adding the butter a few pieces at a time. Add 1/2 teaspoon of peppermint extract, mix, and taste for preference. Add more if desired, 1/2 teaspoon at a time (I ended up adding 2 teaspoons). Mix until the ganache is completely blended.

Pour the ganache into the tart crust and smooth the top. Garnish with crushed peppermint and let sit at room temperature for at least 2 hours before cutting into wedges and serving. 

Source: adapted from Bon Appetit

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Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

• Christmas Fudge by Cravings of a Lunatic
• Peanut Butter Cup Fudge by Dinners, Dishes, and Desserts
• Peppermint Mocha Tart by See Aimee Cook
• Peanut Brittle by Noshing With The Nolands
• Spiced Cranberry Holiday Margaritas by Pineapple and Coconut
• Turtle Bark by The Girl In The little Red Kitchen
• Peppermint Stick Ice Cream Sauce by Frugal Antics of a Harried Homemaker
• Mexican Spiced Hot Chocolate by My Catholic Kitchen
• Pomegranate-Ginger Champagne Cocktail by The Little Ferraro Kitchen
• Kletzenbrot – Christmas Fruit Bread from Tyrol by Masala Herb
• Spiked Butterscotch Hot Chocolate by Dizzy Busy and Hungry
• Frozen Mint Cookie Pie by The Messy Baker
• Stuffed Nut Roll Cookies by Rants From My Crazy Kitchen
• Irish Cream Tiramisu by Cooking In Stilettos
• Lemon Sandwich Cookies by Try Anything Once Culinary
• Orange Creamsicle Fudge by Home Cooking Memories
• Stained Glass Window Cookies by Like Mother Like Daughter
• Eggnog and Cranberry Thumbprints by The Dutch Baker’s Daughter

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Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply.  Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online.  Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees.  Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!  

Today's winner will receive one $250 Freund gift certificate, as well as one copy of "The Pioneer Woman Cooks:  A Year of Holidays".  To enter, read the details and use the Rafflecopter below!

***This giveaway is for one $250 gift certificate to Freund Container & Supply, as well as one copy of "The Pioneer Woman Cooks:  A Year of Holidays".  Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited.  This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. ***

a Rafflecopter giveaway

***Disclaimer: This gift certificate is being provided by Freund Container & Supply, while the cookbook has been provided by Juanita's Cocina. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***