A chocolate pastry crust seemed like the perfect natural progression to our original pie crust recipe. We love pie, we love chocolate….so why not a chocolate pie crust! Since it’s the holiday season, I thought it’d be fun to fill it with some peppermint cream, and oh what fun it is!!!
They turned out so tasty and it was so fun to use some of the mini diamond shaped tart pans my mother in law gave me years ago. There are super vintage and it was a treat to let them guide me in my tart making adventure. I also had a mini tart pan for some of the more traditional shaped tarts pictured. Whether you make traditional sized tarts or mini tarts, the recipe will work either way, you’d just get fewer tarts than the 12 I got.
You can leave the peppermint oil out of the cream and then you’d have a standard pastry cream which is super tasty as well. Since we have access to local raw/organic whole milk and cream, we use it in this recipe. However, if you require completely dairy free, using a full fat coconut milk and a full fat coconut cream will lend nice results as well. We liked adding the pomegranate arils on top for the contrast of texture and flavor, but you can add whatever fruit you like top the top, just wait until the cream has set before placing them on top or they will sink.
Have fun with this recipe, I’m thinking there will be plenty more pie adventures with this new crust recipe. In fact, a few come to mind…but I’ll wait to share those on a later post!
chocolate mint tart
flaky sweet chocolate pastry filled with a mild mint cream
- ¾ cup Otto’s Naturals cassava flour
- 2 tblsp cocoa powder
- ⅓ cup powdered maple sugar*
- ¼ tsp Redmond Real Salt
- ½ cup organic palm shortening
- 1 large egg, whisked, room temperature
- 2 tblsp raw milk, or full fat coconut milk for dairy free
- additional whisked egg for egg wash (opt) peppermint cream
- 3 egg yolks
- ¼ cup maple sugar
- ¼ tsp Redmond Real Salt kosher salt
- 1½ tblsp tapioca starch
- ¾ cup raw milk, or full fat coconut milk for dairy free
- 1½ tbls grass fed butter
- ½ tsp vanilla
- 6 drops doTERRA peppermint essential oil
- ¼ cup organic heavy whipping cream**, whipped
- Preheat oven to 385°.
- In a medium bowl combine cassava flour, cocoa powder, powdered maple sugar and salt, whisk to combine.
- Drop shortening into dry ingredients and blend with a pastry cutter until all shortening is incorporated, even and resembles coarse crumbs.
- Pour whisked egg into shortening/flour mixture and work together with a wooden spoon until it again resembles a coarse crumb mixture. Or if you need to, use your fingertips…sometimes this is just easier.
- Add raw milk and work this into the crumb mixture until it’s the right consistency and isn’t too sticky. You should be able to touch it and not have dough stick to your fingers so you can form it into a ball. You can also dust your fingers with a little more cassava flour to get it rolled into a ball.
- Divide dough in half, leaving one half in the bowl (covered with plastic) roll out the other half between two pieces of parchment paper that have been dusted with cassava flour. You’ll want it between ⅛-¼” thick. Using a round cutter that is just slightly larger than your tart pan, cut out and place circle in pan and shape according to manufacturer directions. Re-roll scraps and cut out additional tart shapes. Do the same with the other half of the dough until all tart pans are filled.
- Using the tines of a fork, prick the bottom of each tart pan and bake until set. For a 2½” tart pan, it was around 12-15 minutes. This will vary depending on the size of your tart pan. Brush with whisked egg half way through bake time if using.
- Once baked, remove from oven and let cool completely before removing from tart pan.
- Prepare peppermint cream. Set a fine mesh strainer over a 4 cup glass bowl, set aside.
- In a medium bowl add egg yolks, maple sugar, kosher salt & tapioca starch. Whisk until well combined and set aside.
- In a 3 qt stock pot, warm milk just until you see bubbles around the edges. Remove from heat and temper egg mixture by pouring slowly in a small stream into the egg yolk mixture, whisking constantly until all milk is mixed in. Return all of this back to the stock pot and heat until thickened. Stirring constantly. Pour this mixture through the fine mesh strainer, pushing mixture through with the back of a spoon into the bowl.
- Once strained, stir in butter, vanilla and peppermint oil, whisking until fulling incorporated. Place in fridge to cool.
- After mixture is cooled, add whipped cream whisking until smooth. Fill tarts and store any leftover cream in refrigerator until ready to use. Makes about 1 cup. *powdered maple sugar: combine 1 cup maple sugar & 1 tblsp tapioca starch in a high speed blender (I used a blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar…I got almost 2 cups! Your results might be different depending on your blender. **for dairy free, use the cream from the top of a can of coconut milk that has been placed in the fridge overnight.