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Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:12Yield:12 slicesJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:12Yield:12 slices
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 20 mins
Total Time:
4 hrs 20 mins
Servings:12
Servings:
12
Yield:12 slices
Yield:
12 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust3tablespoonswater½cupplus 2 tablespoons all-purpose flour½cupplus 1 tablespoon white whole-wheat flour½teaspoonground cinnamon¼teaspoonsalt¼cupcanola oilFilling8ouncesbittersweet chocolate chips (60% cacao)1cupnonfat milk1tablespooncornstarch1teaspoonpeppermint extract¼teaspoonsalt1peppermint candy for garnish¾cupwhipped cream for garnish
Cook Mode(Keep screen awake)
Ingredients
Crust
3tablespoonswater
½cupplus 2 tablespoons all-purpose flour
½cupplus 1 tablespoon white whole-wheat flour
½teaspoonground cinnamon
¼teaspoonsalt
¼cupcanola oil
Filling
8ouncesbittersweet chocolate chips (60% cacao)
1cupnonfat milk
1tablespooncornstarch
1teaspoonpeppermint extract
1peppermint candy for garnish
¾cupwhipped cream for garnish
DirectionsTo prepare crust: Preheat oven to 350 degrees F. Place water in freezer to cool while you make the dough.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.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.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.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.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.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.TipsEquipment: 9-inch round tart pan with removable bottomOriginally appeared: Diabetic Living Magazine, Winter 2019
Directions
To prepare crust: Preheat oven to 350 degrees F. Place water in freezer to cool while you make the dough.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.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.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.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.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.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.TipsEquipment: 9-inch round tart pan with removable bottom
To prepare crust: Preheat oven to 350 degrees F. Place water in freezer to cool while you make the dough.
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.
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.
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.
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.
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.
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
Originally appeared: Diabetic Living Magazine, Winter 2019
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Nutrition Facts(per serving)194Calories12gFat21gCarbs3gProtein
Nutrition Facts(per serving)
- 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.
