Make sure to add the ingredients in that order for proper mixing. Let cool to room temperature while you prepare the tart filling.įor filling, in the bowl of a standing mixer fitted with the paddle attachment, cream the sugar, butter, extracts, schnapps (if using) and heavy cream. Remove the foil, gently pushing down any part of the crust that has puffed, and bake for about 5 minutes more. Partially bake it (no need for pie weights) until golden in color, 30 to 35 minutes. Meanwhile, preheat the oven to 375 degrees.īutter the shiny side of a piece of aluminum foil and fit it tightly over the tart shell. Freeze the tart shell for about 30 minutes. Roll out the dough and pat it into a greased and floured 11-inch tart pan. Add the egg yolk and pulse until the dough begins to form together. Add the cubed butter and pulse to incorporate until the mixture resembles cornmeal and peas. Particularly during the wintertime, the fragrant herbs are a nice touch of green you can keep on your windowsill and use in holiday cooking and baking.ĩ tablespoons unsalted butter, cold and cubedĢ 1/2 tablespoons unsalted butter, softenedĢ teaspoons peppermint schnapps (optional)Ĩ ounces 60-70 percent cacao chocolate, chopped (or use chocolate chips)Ģ candy canes or peppermint candies, crushed (optional)įor the crust, combine flour, sugar and salt in the bowl of a food processor and pulse to combine.
Store the filled glass jar in a dark, cool and dry cupboard or pantry. Put the lid on, place a sticker with the day’s date on it so you know when it will be ready. Richard doesn't farm mint anymore - larger commercial farms in the Northwest and Asia squeezed out small Midwestern mint farmers a few years ago - but as a reminder of that childhood memory, I like to grow mint plants at home. Cover leaves completely with vodka or it will mold. One inhalation of the mint oil completely cleared out our sinuses and must have prevented us from catching the cold through the winter - a special Indiana farm remedy. Add in peppermint oil, one drop at a time. Then we'd pile in the farm truck and head down the dirt roads to the still, the mint essence becoming stronger and stronger until we were finally lifted over the boiling vat for the most intense sensory experience. In a large bowl of a stand mixer, combine cream cheese, butter, and powdered sugar. I have memories of driving out to the farm when Richard was distilling that season's crop into oil, catching whiffs of the mint on the air miles before we arrived. The fragrant herbs are a nice touch of green you can keep on your windowsill and use in holiday cooking and baking.
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