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Mint & Chocolate Tartlets

These rich and decadent Mint & Chocolate Tartlets are the perfect sweet ending to afternoon tea. Author: Tea Time Magazine February 2020
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 24 servings
Author Tanya

Ingredients

  • 1 cup plus 2 tablespoons chocolate wafer crumbs
  • ⅛ cup plus ¼ cup granulated sugar divided
  • ¼ cup unsalted butter melted
  • ⅛ teaspoon kosher salt
  • 2 cups water
  • 1 0.75-ounce package fresh mint
  • 2⅔ cups heavy whipping cream divided
  • ¾ cup plus 2 tablespoons whole milk
  • 6 large egg yolks
  • 3 tablespoons cornstarch
  • 4 ounces mascarpone cheese
  • Garnish: fresh mint leaves

Instructions

  • Preheat oven to 350°.
  • Spray 2 (12-well) mini cheesecake pans with baking spray with flour.
  • In a medium bowl, stir together cookie crumbs, ¼ cup sugar, melted butter, and salt.
  • Press mixture into bottoms of wells of prepared pans.
  • Bake for 10 minutes. Let cool on a wire rack.
  • Fill a small bowl with ice water. Set aside.
  • In a small saucepan, bring 2 cups water to a boil over medium-high heat.
  • Add mint; boil for 10 seconds.
  • Remove mint using a slotted spoon, and immediately place in ice water; let stand for 30 seconds.
  • Remove mint from ice water, and squeeze dry with paper towels.
  • In a small saucepan, bring 1⅔ cups cream and milk to a simmer over medium heat.
  • In the container of a blender, place cream mixture and mint; blend until mixture turns pale green.
  • Return mixture to saucepan, and bring just to a boil over medium heat.
  • In a medium bowl, whisk together egg yolks, cornstarch, and remaining ⅓ cup sugar.
  • Add ½ cup hot cream mixture to egg mixture, whisking constantly.
  • Return mixture to pan, and cook, whisking constantly, until thickened, 3 to 5 minutes.
  • Remove from heat, and transfer to a shallow heatproof bowl.
  • Press a piece of plastic wrap directly onto surface, and let cool to room temperature.
  • In a medium bowl, beat mascarpone cheese and remaining 1 cup cream with a mixer at medium-high speed until soft peaks form.
  • Fold mascarpone mixture into cooled mint custard.
  • Transfer mixture to a large piping bag with a large hole cut in tip.
  • Pipe mixture onto prepared crusts, filling wells three-fourths full.
  • Freeze for at least 2 hours.
  • Carefully remove tartlets from pans, and let stand at room temperature for 20 minutes before serving.
  • Garnish with mint, if desired.

Notes

Source: https://teatimemagazine.com/mint-chocolate-tartlets/