Mint Chocolate Pudding Tart with Whipped Cream
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 532, total fat 37 G., saturated fats 21 G., proteins 5 G., carbohydrates 49 G., fiber 2 G., cholesterol 146 mg, sodium 212 mg, sugar 37 G.
Calories 532, total fat 37 G., saturated fats 21 G., proteins 5 G., carbohydrates 49 G., fiber 2 G., cholesterol 146 mg, sodium 212 mg, sugar 37 G.
We take the chocolate tart with custard to a whole new level by adding peppermint extract to the filling and whipped cream topping. A dusting of red decorative sugar transforms this dessert into a truly Christmasy treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 250 gr. chocolate wafer cookies
- 1/4 cup granulated sugar
- 110 g melted unsalted butter
- Cooking spray
Filling
- 2 cups whole milk
- 4 large egg yolks
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 170 g dark chocolate, finely chopped
- 55g dark chocolate with mint filling, finely chopped
- 2 tablespoons unsalted butter, cut into small pieces
Mint Whipped Cream
- 2 cups chilled heavy cream
- 2 tablespoons powdered sugar
- 0.5 tsp peppermint extract
- Red decorative sugar for sprinkling (optional)
We recommend
Recipes with similar ingredients: wafer cookies, dark chocolate, mint extract, chocolate pudding, eggs, milk, cream, starch
Cooking the dish according to the recipe:
- Cake:
Position a rack in the lower third of the oven and preheat the oven to 375°F (190°C). Process the cookies and granulated sugar in a food processor until finely ground. Add the melted butter and process until smooth. - Lightly spray a 9-inch (22 cm) tart pan with a removable bottom with cooking spray. Spread the crushed cookie mixture into the pan and press it evenly into the bottom and up the sides. Bake until the crust is just beginning to set but not quite set, about 15 minutes, then transfer it to a wire rack to cool completely.
- Meanwhile, prepare the filling.:
In a saucepan over medium-high heat, heat the milk until it begins to simmer, then remove from the heat. In a medium bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt until smooth. Gradually whisk one-third of the hot milk into the egg mixture, then pour into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard begins to bubble and thicken, about 3 minutes. Continue cooking, stirring, until the custard is thick and pudding-like, about 2 minutes more. Remove from the heat, then whisk in all of the chocolate and butter. Pour the filling into the prepared crust and spread evenly. Refrigerate until set, about 1.5 hours. - Just before serving, beat the heavy cream with the powdered sugar and peppermint extract with a mixer at medium speed until soft peaks form. Top the pie with whipped cream and sprinkle with red sugar.
Categories:
Similar recipes
