Peppermint Brownie Tarts
Beanilla carries a large selection of extracts and flavorings that any chef or home cook would love. From almond to lavender the choices are extensive! Cool, refreshing and a perfect complement to rich chocolate; Peppermint, one of my personal favorites!
Peppermint brownie tarts begin with a base of chocolate fudge brownie, a middle layer of cool peppermint filling and a top layer of rich dark chocolate ganache. They are a small but decadent dessert that is easy to make and guaranteed to disappear faster than you can make them.
Peppermint Brownie Tarts Recipe
Yields 12 Tarts
Ingredients:
4 oz. 60% chocolate
4oz. butter
1 c. sugar
3 whole eggs
½ c. flour
Peppermint Filling
2 ½ c. powdered sugar
2 tbsp. hot milk
1 1/2 tsp. peppermint extract
Chocolate Ganache
14 ounces 60% chocolate
¾ c. heavy cream
Directions:
Preheat oven to 350 degrees.
Put the chocolate and butter in a microwave safe bowl, microwave 1-2 minutes. Whisk to combine. Combine the eggs and sugar into a separate bowl, whisk to combine. Combine chocolate mixture and sugar/egg mixture stir until incorporated. Sift flour into mixture and stir until all the flour is incorporated. Scoop mixture into pan sprayed mini tart pans, fill 1/3 to ½ full. Bake for 10 minutes until toothpick comes out clean. Cool and set aside to fill with peppermint and ganache.
Peppermint Icing
Ingredients:
2 ½ c. powdered sugar
2 tablespoons hot milk
1 ½ tsp. pure peppermint extract
Directions:
Combine powdered sugar, hot milk and extract, whisk until smooth
Ganache
Heat heavy cream and pour over chopped chocolate. Whisk to combine.
Spread a layer of peppermint filling over the brownie still in the mini tart pans. Pour a layer of ganache over top the peppermint filling. Let set in the fridge 4-8 hours until the ganache is set. Use a small knife to remove the tart from the pan.
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