Grasshopper Tart or Dark Chocolate Mint Tart with Marshmallow Sauce

Ok, don’t x-out of this blog yet because you saw the words “marshmallow sauce.” Yes it’s strange and I had never, ever thought to heat up marshmallows and mix them with creme de menthe to make a sauce over chocolate, but you know what — it worked! The, crust, filling and sauce all have hints of mint so every bit is a rich minty bite of chocolatey goodness.

dark chocolate mint tart with marshmallow sauce
dark chocolate mint tart with marshmallow sauce

Source: Adapted fromCulinary Concoctions by Peabody
chocolate tart crust:
1 ½ cups all-purpose flour
1/3 cup unsweetened cocoa powder (I like Green and Black’s)
2/3 cup granulated sugar
pinch of salt
½ cup unsalted butter, chilled, diced into small pieces
2 large egg yolks
1 T. Crème de Mente
1 T. heavy cream or whole milk

tart filling:
8 ounces dark chocolate, chopped
5 T. unsalted butter
1 large egg yolk
1 cup water
handful of mint leaves

marshmallow sauce:
1 ½ cups marshmallows
1 T. Crème de Menthe
1 T. heavy cream or whole milk
couple drops of green food coloring

tart crust
Preheat oven to 350
1. Using a food processor, add the flour, cocoa powder, salt, and sugar. Pulse for about 10 seconds until all ingredients are combined.
2. Add the butter. Make sure to spread the pieces evenly through out the bowl. Pulse until the dough forms into pieces. Add egg yolks, Crème de menthe, and milk/cream. Pulse until completely combined and it has formed into dough.
3. Form into disc shape. Wrap in plastic wrap and refrigerate for 30 minutes (or up to overnight).
4. Remove from fridge and lightly flour a work surface. Roll out and form into tart pan/tart rings. Prick the dough with a fork. Cover with parchment paper and use beans or pie weights to hold dough down. Bake for 8 minutes. Remove from oven. Carefully remove parchment paper and weights. Place back into oven and bake for another 5 minutes. Remove from oven and let cool on a wire rack.

tart filling:

1. In a small saucepan bring 1 cup (but you will only be using ¼ cup of it) water and mint leaves to a boil. Remove from heat. Let sit for 1 hour. Strain out the mint leaves and set aside.
2. Using a double boiler — or in a heat proof bowl set over a small sauce pan with simmer water — melt chocolate and butter together, just until smooth. Set aside.
3. Bring ¼ cup of the mint water to a boil. Whisk egg yolk in small heatproof bowl.
4. Gradually whisk in ¼ cup boiling mint water to temper the egg yolk. Place bowl over same saucepan that has simmering water until instant-read thermometer inserted into egg mixture registers 160, about 3 minutes.
5. Whisk egg mixture into chocolate mixture and whisk until smooth.
6. Pour chocolate filling into crust. Cover and chill overnight or up to 2 days without marshmallow sauce. If you’re using a tart pan with a removable bottom, remove the tart before putting in the fridge.

marshmallow sauce:
1. In a small saucepan combine all ingredients and melt marshmallows down over low heat. When marshmallows have melted and it looks sauce-like, remove from pan. Decorate tart. Put tart back in fridge for another 30 minutes or so before serving so the sauce thickens and sets.


One Comment Add yours

  1. peabody says:

    Glad you liked it. And now you know the joy of marshmallow sauce. 😉

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