Saturday, February 25, 2012
Thin Mint Tart
Mint chocolate cookie crust, a smooth mint layer, velvety chocolate ganache and a shiny chocolate glaze to put it over the top.
Thin Mint Chocolate Tart
18 mint newmano cookies, cream filling scraped off and reserved
3 tbl organic cane sugar
5 tbl melted coconut oil
Preheat the oven to 350.
In a food processor, add the cookies (with no cream filling!) and sugar. Blend into fine crumbs. Add the oil and mix to combine.
Press the crust in a greased spring-form tart pan and bake for 6 minutes. Cool completely before adding the mint layer.
cream filling from 18 mint newmanos
1/4 cup vegan butter, softened
1/4 tsp mint extract
3-4 drops green food coloring
Whip together the cream filling, butter, mint and green food coloring until smooth. Spread a thin, even layer in the bottom of the tart crust.
1 cup oat milk
8 oz semi-sweet chocolate, cut into chunks
pinch of sea salt
1/2 tsp vanilla extract
Scald the oat milk and pour immediately over the chocolate chunks and salt. Whisk vigorously until smooth. Add the vanilla. (I find I get the best, smoothest texture when I do this in my food processor.) Pour over the mint layer and chill the tart until the ganache is firm and set.
2 tbl oat milk
1 tsp light corn syrup or brown rice syrup
1 tbl warm water
2 oz bittersweet chocolate, finely chopped
Combine the oat milk, corn syrup and water in a small pot and bring to a boil. Pour over the chocolate and whisk until smooth. Pour over the firmed ganache and tilt the tart back and forth to spread an even layer.