PEPPERMINT BROWNIE TART

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This fudgy Peppermint Brownie Tart is such a simple tart that works any time of year. Peppermint brownies sitting inside an easy chocolate cookie crust and topped with dark chocolate peppermint ganache. Less than 20 minutes of effort to chocolate peppermint bliss.

PREP TIME: 20 minutes

COOK TIME: 25 minutes

COOLING & SETTING TIME: 2 hours 30 minutes

TOTAL TIME: 50 minutes

SERVINGS: 12 slices

CALORIES: 430kcal

Ingredients

FOR THE CHOCOLATE COOKIE CRUST:

  • 250 g chocolate cookies, not cream-filled (or see notes)
  • 100 g (3.5oz) unsalted butter, melted

FOR THE BROWNIE CENTRE:

  • 1 cup (130g / 4.5oz) plain (all-purp) flour
  • 50 g unsweetened cocoa (notes)
  • ¼ teaspoon salt
  • 100 g (1/2 cup packed / 3.5oz) dark brown sugar
  • 100 g (1/2 cup / 3.5oz) white granulated sugar
  • 2 large eggs
  • 2/3 cup (160g / 5.6oz) unsalted butter, melted
  • 2 tablespoons milk
  • 2 teaspoons peppermint extract

FOR THE PEPPERMINT GANACHE:

  • 1/3 cup (80ml) cream
  • 70 g (2.5oz) dark chocolate, chopped
  • 1/2 teaspoon peppermint extract
  • 3 peppermint candies (like XXX Mints)

Instructions

FOR THE CHOCOLATE COOKIE CRUST:

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line the base of an 8 inch loose-bottomed fluted tart tin with baking paper. Place the tart tin on top of a cookie tray.
  • In a food processor or blender (or in a plastic bag using a rolling pin) crush up the cookies to fine crumbs. Add the melted butter and mix well, then press the mixture into the tart tin right up the sides.

FOR THE BROWNIE CENTRE:

  • Mix together the flour, cocoa and salt in a large bowl with a whisk to distribute everything evenly. Add both sugars and mix well.
  • Make a well in the centre and add the eggs, butter, milk and peppermint extract then use a handheld beater or mix by hand until combined.
  • Pour it into the cookie crust and level it out with a spatula.
  • Bake for 25-28 minutes until the top is dry and not wobbly. A toothpick should come out still looking a little sticky but not wet.
  • Allow it cool completely in the tart tin before topping with the ganache

FOR THE PEPPERMINT GANACHE:

  • Tip the chopped chocolate into a small bowl.
  • Heat the cream in a small saucepan over low heat, swirling every so often until bubbles just start to show around the edge.
  • Pour the hot cream and peppermint extract over the chocolate, then give the bowl a gently shake to make sure the chocolate is submerged. Leave it for 3 minutes.
  • Stir to a smooth, glossy ganache. If after stirring really well there are pieces not melting, just heat in the microwave for 10 seconds and stir again. This just means the chocolate pieces may have been a little big to melt properly.
  • Pour the ganache into the centre of the tart, then spread out with a spatula.
  • Let it set in the fridge at least 2 hours.
  • Use a mortar and pestle to break the peppermint candies into small crumbs, then sprinkle over the top of the tart.

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