Bake_from_Scratch_November-December_2019

(Nancy Kaufman) #1

10 ounces (284 grams) 64% cacao semisweet
chocolate, chopped
¼ teaspoon kosher salt
1¼ cups (300 grams) heavy whipping cream
¾ teaspoon (3 grams) peppermint extract
White Chocolate Frosting (recipe follows)
Garnish: Simple Salted Peppermint Bark (recipe
follows), crushed peppermint candies



  1. Preheat oven to 350°F (180°C). Spray a
    13¾x4½-inch removable-bottom tart pan with
    cooking spray.

  2. In the work bowl of a food processor, combine
    graham cracker crumbs and sugar. Pulse until
    well combined, about 4 pulses. Add melted
    butter and vanilla; pulse until combined and
    mixture holds together when pinched. Press
    mixture into bottom and up sides of prepared
    pan.

  3. Bake until crust is set and fragrant, about
    10 minutes. Let cool completely on a wire rack.

  4. In a large heatproof bowl, place chocolate
    and salt.

  5. In a medium saucepan, bring cream to a
    simmer over medium heat. Pour cream over
    chocolate; let stand for 5 minutes. Stir until
    chocolate is melted and mixture is smooth.
    Stir in peppermint extract. Slowly pour
    chocolate mixture into prepared crust, carefully
    smoothing into an even layer with a small off set
    spatula. (Tart shell will be quite full.) Refrigerate
    until fi lling is set, at least 4 hours.

  6. Place White Chocolate Frosting in a large
    pastry bag fi tted with a coupler; pipe onto
    tart using a variety of piping tips*. Garnish
    with Simple Salted Peppermint Bark and
    peppermint candies, if desired.


*We used Wilton No. 21 and No. 32 piping tips.


WHITE CHOCOLATE FROSTING
Makes about 1 cup


3 ounces (85 grams) cream cheese,
softened
1 teaspoon (5 grams) unsalted butter,
softened
2 ounces (55 grams) white chocolate,
melted and cooled for 5 minutes
1 cup (120 grams) confectioners’ sugar
¼ teaspoon (1 gram) vanilla extract
⅛ teaspoon kosher salt



  1. In a medium bowl, beat cream cheese and
    butter with a mixer at medium speed until
    smooth, 1 to 2 minutes. Beat in melted white
    chocolate. Add confectioners’ sugar, vanilla, and
    salt; beat until well combined, stopping to scrape
    sides of bowl. Use immediately.


SIMPLE SALTED PEPPERMINT BARK
Makes about 1 pound

6 ounces (170 grams) dark chocolate
melting wafers
¾ teaspoon (3 grams) peppermint extract,
divided
¼ teaspoon (1 gram) vanilla extract
8 ounces (227 grams) white chocolate
melting wafers
8 round peppermint candies, roughly
crushed (36 grams)
¼ teaspoon (1 gram) fl aked sea salt


  1. Line a 9-inch square baking pan with
    parchment paper, letting excess extend over
    sides of pan.

  2. In a small microwave-safe bowl, place dark
    chocolate; heat on high in 10-second intervals,
    stirring between each, until melted and smooth,
    about 1 minute to 1 minute and 30 seconds.
    Stir in ½ teaspoon (2 grams) peppermint
    extract and vanilla.

  3. Spread melted dark chocolate in an even
    layer on bottom of prepared pan. Firmly tap
    on counter several times to remove any air
    bubbles; let stand for 10 minutes.

  4. Meanwhile, in another small microwave-safe
    bowl, place white chocolate; heat on high in
    10-second intervals, stirring between each,
    until melted and smooth, about 1 minute to
    1 minute and 30 seconds. Stir in remaining
    ¼ teaspoon (1 gram) peppermint extract.

  5. Spread melted white chocolate onto dark
    chocolate. Sprinkle with crushed peppermints
    and sea salt. Let stand until hardened, about
    1 hour. Use immediately, or store in an airtight
    container. •

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