Fresh Mint-Chocolate Truffle Tart
Using strips of waxed paper or a stencil when dusting a pie or tart with confectioners' sugar or cocoa powder is a simple and elegant way to add a decorative finish. For rectangular tarts, cut strips of waxed paper. For round pies or tarts, use a precut cake stencil, or cut your own design out of card stock. Lay the strips or stencil over the pie or tart. Put about 1 Tbs. confectioners' sugar or cocoa powder in a fine-mesh sieve, then tap to sprinkle evenly. Lift off the strips or stencil, leaving the sugar or cocoa pattern behind.
Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Peppermint | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 rolled-out rectangle of basic tart dough (see
- related recipe at left)
- 1 1⁄2 cups heavy cream
- 8 to 10 fresh mint sprigs (about 40 leaves),
- plus sprigs for garnish
- 12 oz. semisweet chocolate, chopped into
- small slivers
- 2 Tbs. light corn syrup
- Confectioners sugar or unsweetened cocoa
- powder for dusting