Treat of the Week: Chocolate Tart with Mint Mascarpone Cream

I have often wondered how someone stumbled upon the perfect pairing of chocolate and mint. These two, it seems, were made for each other.  Apart, they each enjoy good chemistry with a variety of other flavors, but when they come together it is sheer magic.  They are the Liz Taylor and Richard Burton of culinary couples.

Our treat for this week is a super simple chocolate tart paired with mint mascarpone cream. I first made this mint mascarpone cream for Pineapple Upside Down Cheesecake, but it truly has found a better home here. Mint and chocolate are once again happily together on a single plate.

savour…perfect matches

CHOCOLATE TART WITH MINT MASCARPONE CREAM

Before you start:

Letting this cool completely before serving will allow it to dry out a bit and, yes, a ‘pudding skin’ will form. That’s intentional.

You may wish to adjust the mint up or down. This produces an adequate mint flavor, but if you prefer more intense mint add a few extra leaves.

The ingredients:

For the crust:

• 2 cups graham cracker crumbs, finely ground
• ¼ cup sugar
• 1 stick unsalted butter

For the filling:

• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 1/3 cup cocoa powder
• 1/8 teaspoon salt
• 4 egg yolks
• 2 cups milk
• 1/2 cup heavy whipping cream
• 1 ounces semisweet chocolate
• 3 ounces dark chocolate
• 1 teaspoon vanilla
• 1 tablespoon butter, softened

For the cream:

• 4 oz. mascarpone cream
• 4 oz. heavy whipping cream
• 12-15 mint leaves, finely chopped
• 1 tablespoon sugar

The method:

For the crust:

1. Preheat oven to 325˚F.
2. Add all ingredients together in a small bowl. Use a fork to combine
   them to a coarse sand consistency.
3. Mash the crumbs into your tart pan.
4. Bake for 10-12 minutes.
5. Allow to cool completely.

For the filling:

1. Gather your materials and ingredients.
2. Whisk together the sugar, cornstarch, cocoa powder, and starch in a heatproof bowl.
3. Whisk in 1/2 cup of the milk and mix well.
4. Whisk in one egg yolk at a time.
5. Set this mixture aside.
6. Place heavy whipping cream and remaining milk in a saucepan. Bring to just boiling, stirring frequently.
7. Remove from heat.
8. Slowly pour the heated milk mixture into the chocolate/egg mixture while whisking.
9. Transfer the pudding mixture to a clean saucepan and cook over medium heat.
10. Stir constantly until thickened (about 4 or 5 minutes).
11. Remove from heat and pour into a heatproof bowl through a strainer into a heatproof bowl.
12. With a rubber spatula, stir in butter and vanilla.
13. Add 1-ounce semisweet chocolate and 3 ounces dark chocolate to the bowl.
14. Stir until well combined.
15. Cool for about 3 minutes before pouring the mixture into prepared crust.  Smooth top with a rubber spatula.
16. Cool, uncovered, completely before covering loosely with plastic wrap and storing in refrigerator.
17. Top with Mint Mascarpone Cream to serve.

For the cream:

1. Muddle the mint leaves and the sugar together with a pestle and mortar.
2. Add the mixture to a bowl with cheese and whipping cream.
3. With the whisk attachment start whipping on low speed and work up to the highest speed.
4. Whip until stiff peaks form (around 2 – 3 minutes).
5. Store in refrigerator.