Peppermint Chocolate Tart Recipes

CHOCOLATE PEPPERMINT TRUFFLE TART

Steps:

• Preheat oven to 350°F. Lightly grease a 9" round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
• In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® Bakers Bag are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
• In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
• Slice tart and top with whipped cream and dust with cocoa powder.

PEPPERMINT-CHOCOLATE "TART"

Steps:

• Heat oven to 350ºF.
• Whisk eggs, milk and extract in medium bowl until blended. Microwave 2 pkg. chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted, stirring after each minute.
• Add chocolate to egg mixture; mix well. Pour into crust.
• Bake 30 to 35 min. or until center is almost set. Cool.
• Microwave COOL WHIP and remaining chocolate in separate microwaveable bowl 2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Slowly pour over tart; spread to completely cover tart.
• Refrigerate 4 hours. Garnish with crush candy before serving.

CHOCOLATE PEPPERMINT TARTS

Steps:

• Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package except--use 3 tablespoons oil, 1 tablespoon water, 1 egg and the peppermint extract. Shape dough into 24(1-inch) balls; place in muffin cups.
• Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan; cool completely.
• In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food color with electric mixer on medium speed until smooth and creamy. Spoon frosting into decorating bag with large star tip (#5). Pipe into each cookie cup. Sprinkle with powdered sugar. Store in refrigerator.