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.
******************************
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.
******************************
Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:
******************************
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!
***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. ***
***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.***
Posts
