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Ingredients
Crust
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3 tablespoons water
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½ cup plus 2 tablespoons all-purpose flour
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½ cup plus 1 tablespoon white whole-wheat flour
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½ teaspoon ground cinnamon
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¼ teaspoon salt
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¼ cup canola oil
Filling
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8 ounces bittersweet chocolate chips (60% cacao)
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1 cup nonfat milk
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1 tablespoon cornstarch
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1 teaspoon peppermint extract
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¼ teaspoon salt
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1 peppermint candy for garnish
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¾ cup whipped cream for garnish
Directions
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To prepare crust: Preheat oven to 350 degrees F. Place water in freezer to cool while you make the dough.
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Whisk all-purpose flour, whole-wheat flour, cinnamon, and salt in a medium bowl. Drizzle with oil and toss together with a fork until evenly damp and crumbly. Drizzle with the cold water; toss with the fork. Use your hands to bring the dough together into a ball, but don't knead or overwork it.
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Place the dough between 2 large pieces of plastic wrap. Use a rolling pin to roll the dough into an 11-inch circle. Remove the top piece of plastic wrap and carefully invert the dough into a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides. Trim and patch where necessary. Prick the bottom of the crust all over with a fork.
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Place the pan in the center of the oven. Bake until the dough pulls away slightly from the edges, about 20 minutes. Transfer to a wire rack and let cool completely.
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Meanwhile, to prepare filling: Place chocolate chips in a heatproof medium bowl. Combine milk and cornstarch in a medium saucepan. Bring to a boil over medium-high heat; cook, whisking constantly, until the mixture looks thick like honey and frothy, about 5 minutes. Pour it over the chocolate chips. Add peppermint extract and salt; let stand for 1 minute without stirring. After 1 minute, stir gently with a spatula until all the chocolate is melted and the mixture is thick like pudding. Press a piece of plastic wrap directly on the surface. Set aside at room temperature for 20 minutes.
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Pour the filling into the cooled crust. Gently swirl the surface of the chocolate with the back of a spoon, from one side to the other. Refrigerate, uncovered, for 4 hours.
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If desired, crush peppermint candy and sprinkle over the tart. Use a hot knife to cut the tart into 12 pieces. Garnish each piece with 1 tablespoon whipped cream, if desired.
Tips
Equipment: 9-inch round tart pan with removable bottom
Nutrition Facts (per serving)
194 | Calories |
12g | Fat |
21g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Serving Size 1 slice | |
Calories 194 | |
% Daily Value * | |
Total Carbohydrate 21g | 8% |
Dietary Fiber 2g | 8% |
Total Sugars 9g | |
Protein 3g | 7% |
Total Fat 12g | 16% |
Saturated Fat 5g | 24% |
Cholesterol 0mg | 0% |
Vitamin A 42IU | 1% |
Folate 20mcg | 5% |
Sodium 106mg | 5% |
Calcium 27mg | 2% |
Iron 2mg | 13% |
Magnesium 4mg | 1% |
Potassium 47mg | 1% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.