READER REPORT:

Recipe: Chocolate candy cane tart

EMMA ROBERTSON
Last updated 12:30 19/12/2013
candy cane
Getty

CANDY CANE: A Christmas treat with a twist.

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NEED TO KNOW

Main ingredient Chocolate
Type of dish Pudding
Course Dessert
Cooking time <30 min
Serves/makes 12
Special options None

This tart combines the classic flavours of chocolate and peppermint with a Christmas-y twist. Perfect for dessert on Christmas day.

Sweet short pastry (this is easy to make yourself, or you can cheat and get the supermarket stuff - it works just as well)
1 1/2 cups cream
3/4 cup milk
1/2 white or brown sugar
1 tbsp cocoa
220g dark chocolate
1 tsp peppermint essence
4 eggs
2 peppermint candy canes, coarsely crushed

1. Preheat oven to 180°C.
2. Roll out pastry (about 3mm thick is just right) and pop it into a pie or tart pan.
3. Poke some holes in the pastry with a fork; put a sheet of baking paper on top with rice or dried beans and blind bake in the oven for about 15 mins or until the pastry is lightly browned. Lower oven temperature to 160°C.
4. Meanwhile, put cream, milk, sugar, cocoa and chocolate into a small saucepan on a low heat. You may want to heat it in a double boiler or bain-marie to prevent the chocolate from burning.
5. When the chocolate is melted and the mixture well-combined, remove from the heat and add the peppermint essence 1/4 tsp at a time. Taste the mixture and continue to add essence until you are happy with the peppermint flavour - some brands of essence are more potent than others so you may not need a full teaspoon. Allow the mixture to cool until it is lukewarm.
6. Lightly beat the eggs and add to the chocolate mixture.
7. Pour mixture into the pastry shell and bake the tart for a further 30 mins.
8. Sprinkle with the candy canes, cool and serve.


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