Working for Shopbop these last eight years, I’ve developed a healthy appreciation for fashion and all its parts, but my true addiction rests elsewhere: kitchenware. More specifically: cake plates. Do I have many occasions to display my baked goods on fancy fare? Not really. Does that stop me from collecting the pretty stands just in case I need them for an as-yet-planned party? Nope.
So when a crop of cake stands started to make their way into our Holiday Gift Boutique, I knew I needed a reason to take one home. A pretty recipe that deserves a pretty plate was born, and I share it with you: Peppermint Crunch Chocolate Tart, perfect for a Lunares ceramic cake stand.
Peppermint Crunch Chocolate Tart
1 1/2 cups flour
3 Tbsp. sugar
1/8 tsp. baking powder
7 Tbsp. butter, chilled
1 egg beaten w/ 1 tsp. water
1/2 tsp. vanilla extract
In a medium bowl, mix flour, sugar, and baking powder. Cut chilled butter into cubes and add to flour mixture. Use your fingers to blend the butter into the dry ingredients until the butter is broken down into small, flour-coated flakes. (You can also do this step with a food processor.) Add the egg, water, and vanilla to the mixture and blend quickly with your fingers. Dump the contents of the bowl onto a clean counter, and work the butter and liquid further into the dough by smearing the dough away from you in a quick motion with the heel of your hand. Gather it back together in a ball, wrap in plastic, and chill for at least one hour.
After one hour, preheat oven to 350 degrees.
Place the dough on a floured surface and roll to fit a 10-inch tart pan. Gently place in the pan, trim the edges, and poke holes in the bottom of the crust with a fork. Line the top of the crust with foil, and layer on pie weights or dried beans to keep the foil in place.
Bake for approximately 30 minutes, or until the edges are just golden brown. (Check at 20 minutes to be sure it’s not cooking too quickly.)
While the crust is cooling, make the ganache.
8 oz. heavy cream
16 oz. semisweet chocolate, chopped into ½-inch pieces
1 tsp. peppermint extract
Place a metal bowl over a pot of water, making sure that the water does not touch the bottom of the bowl. Add heavy cream and heat for a few minutes until the cream is hot, but not boiling. Add chocolate and stir constantly with a whisk until smooth. Remove from heat and whisk in peppermint extract. Set aside until crust is cooled.
3/4 cup crushed peppermint candy canes
Remove the crust from the tart pan and place on a cake stand or platter. Pour ganache into the crust and sprinkle the top with crushed peppermint candy canes. Place in refrigerator for approximately one hour to let the ganache set.
Check out Gifts for the Home in the Holiday Gift Boutique.
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