Bake_from_Scratch_November-December_2019

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. •