{Christmas Baking Extravaganza} Christmas Candy Cane Chocolate Tartlets

Most of the candy canes I’ve come across in Joburg are not mint flavoured as it seems the ones in the States are. We usually get strawberry or similar flavoured candy canes. This year I came across some not quite candy canes, more candy sticks, with the cheery red and white colouring that were mint flavoured! I had just the recipe in mind: this candy cane chocolate tart that I’d seen on Raspberri Cupcakes last year. Looking for a christmas dinner dessert? Look no further!

Candy Cane Chocolate Tartlets | iwanttobake.com

Peppermint is a bit of a foreign concept in our household: ET is NOT a fan! But sometimes a girl’s gotta do what a girl’s gotta do and this girl needed to make that tart! I decided to break the recipe up into 6 smaller targets instead of one tart, mainly because they’re cute. The peppermint taste is just the right intensity , nothing like toothpaste!

Candy Cane Chocolate Tartlets | iwanttobake.com

I mixed the red food colouring into the white ganache before pouring it into the tartlets and ended up with pink ganache. If you’d like to get a pretty red and white candy cane swirl, I would recommend pouring the ganache into the shells and then adding in a few drops of food colouring. Don’t be scared by the length of this recipe, it breaks up nicely to fill time between other things cooking and can be made in advance.

{Christmas Baking Extravaganza} Christmas Candy Cane Chocolate Tartlets

Ingredients

    Tart Dough
  • 105g (1/2 cup) Sugar
  • 35g Brown sugar
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Salt
  • 125g Butter, softened to room temperature
  • 3 Egg yolks
  • 255g Flour, sifted
  • 50g Cocoa powder, sifted
  • 15g Cocoa powder and 15g Icing sugar sifted together
  • Chocolate Ganache Filling
  • 300g White chocolate, finely chopped
  • 300ml Thickened cream
  • 1/2 tsp Peppermint essence (adjust to taste)
  • Red food colouring
  • 150g Dark chocolate, finely chopped (I used 70%)
  • 150ml Thickened cream
  • 1/4 tsp Peppermint essence (optional)
  • Candy canes, crushed, for decorating

Instructions

    For the tart dough
  • With mixer (hand or stand), combine the sugars, vanilla, salt and butter on a medium speed.
  • Mix until ingredient are well combined.
  • Add the yolks one at a time, ensuring that each is combined before adding the next.
  • Reduce the sped to low and add in the flour and cocoa powder. Mix until homogenous.
  • Form the dough into a disk, wrap in plastic wrap and refrigerate for about 15 minutes.
  • Preheat the oven to 180C and grease 6 10cm tartlet tin, or one 22cm tart tin.
  • Dust the counter with the cocoa+icing sugar mix.
  • Roll out the dough to 0.75 cam thickness and cut into six squares. Line each tin with one square of dough, using your thumbs to press into the corners of the tin.
  • Dock the tart lightly with a for and bake for 20-25 minutes. Check in with them after 10 minutes, if any air bubbles form, pop them with the fork.
  • Cool in the tins for about 10 minutes, before removing the shells from the cases and allowing to cool completely on a wire rack.
  • For the white chocolate filling
  • Place the chocolate in a large heat proof mixing bowl.
  • Put the 300ml of cream in a saucepan and heat until just boiling.
  • Pour the cream over the white chocolate and leave for 5 minutes to melt the chocolate.
  • Use a whisk to combine until smooth.
  • Gradually add the peppermint essence until you're happy with the taste.
  • Pour the mixture into the tart shells and swirl a few drops of red food colouring.
  • Refrigerate for at least an hour until set.
  • For the dark chocolate filling
  • Place the chocolate in a medium heat proof mixing bowl.
  • Put 150ml of cream in the saucepan and heat until just boiling.
  • Pour the cream over the dark chocolate and leave for 5 minutes for the chocolate to melt.
  • Whisk until combined. Add in the peppermint essence if using.
  • Gently pour over the white chocolate layer until covered, using a spatula to smooth the surface.
  • Sprinkle the crushed candy canes over the top and refrigerate until set.
  • Remove from the fridge about 20 minutes before serving.
http://iwanttobake.com/2014/12/20/christmas-baking-extravaganza-christmas-candy-cane-chocolate-tartlets/

Leave a Reply

Your email address will not be published. Required fields are marked *