Mini paleo CHOCOLATE MINT TARTS! A chocolate pastry crust seemed like the perfect natural progression to our original pie crust recipe. We love pie, we love chocolate! 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!!!
These paleo CHOCOLATE MINT TARTS turned out so tasty. It was so fun to use some of the mini diamond shaped tart pans my mother in law gave me years ago. They 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 almond milk or a full fat coconut milk 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 tartsCourse: DessertCuisine: AmericanDifficulty: moderate
chocolate pastry filled with dairy free peppermint cream
- chocolate pastry
¾ cup cassava flour
2 tbsp cocoa powder
⅓ cup maple sugar
¼ tsp fine sea salt
½ cup organic palm shortening
1 large egg, whisked, room temperature
2 tblsp almond milk (or milk of choice)
additional whisked egg for egg wash (opt)
- peppermint cream
3 egg yolks
¼ cup maple sugar
¼ tsp kosher salt
1½ tblsp tapioca starch
¾ cup almond milk (or milk of choice)
1½ tbls grass fed butter or ghee
½ tsp vanilla
6 drops peppermint essential oil
½ cup dairy free whipped cream of choice
- Preheat the 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 the whisked egg into the 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 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, 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. Reroll 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 the oven and let cool completely before removing from the 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 the 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 fully incorporated. Place in the fridge to cool.
- After the mixture is cooled, add whipped cream, whisking until smooth. Fill tarts and store any leftover cream in the refrigerator until ready to use.