Slowly pour chocolate mixture into prepared crust, carefully smoothing into an even layer with a small offset spatula. Re-whisk the chocolate peppermint filling for 30 seconds, then pour into the crust.

Set aside. Instructions. For crust: Blend first 4 ingredients in processor.

Place the tart into the fridge to set until firm (approximately 2 hours). Once the crust is out of the oven, let it cool slightly for 5-10 minutes.

You’ll need to bake the crust for 8-10 minutes and then bake the filling for 15 minutes. This mint chocolate tart is a great make-ahead dessert. Stir in mint extract and salt. A cocoa crust is filled with a peppermint cream cheese filling and topped with crushed candy canes. 3 tablespoons coconut oil, melted. This Chocolate Peppermint Tart is ready in just 30 minutes and a fun dessert for the holidays!

Chocolate Peppermint Filling: 300 g dark chocolate, chopped (~2 cups) 1 can full fat coconut milk (or cream)* (13.5 oz / 400 ml can) 1 1/2 …

In a medium saucepan, bring cream to a simmer over medium heat. If you prefer to go the mini tart route, you can use six 4.75″ mini tart pans. Stir until chocolate is melted and mixture is smooth.

Pour cream over chocolate; let stand for 5 minutes.

VEGAN CHOCOLATE PEPPERMINT TART SERVES 12 - vegan, gluten free Ingredients. Preheat the oven to 350 °F and get out a 9" tart pan with a removable bottom. In a large mixing bowl, stir together the sugar, flour, cocoa powder and salt.

Whisk until the chocolate is completely melted.

1/4 teaspoon salt. Chocolate Crust: 1 cup oat flour (100 g) 1 cup almond flour (95 g) 1/4 cup cocoa powder (25 g) 1/4 cup maple syrup. Preparation. (Tart shell will be quite full.) Stir in peppermint extract.

Add butter and vanilla; cut in using on/off turns until butter forms pea–size pieces. You can prepare it 2 days before you want to serve it or you can even prepare it earlier and then freeze.

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