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A deliciously minty, chocolatey tart!
Preheat the oven to 350 F. In a medium bowl combine the cracker crumbs with the melted butter, sugar and the salt. Press into the bottom of a 4×14″ tart tin. Press the mixture up the sides and firmly along the bottom. Bake until firm, 15-20 minutes. Set aside to cool.
In a medium saucepan combine the heavy cream, 6 of the peppermint sprigs, the sugar and the salt. Simmer over low heat for 5 minutes, stirring frequently to avoid scorching. Then remove from heat, set aside and allow to come to room temperature.
Meanwhile, melt the chocolate. You can do this in a saucepan on very low heat, in the top of a double boiler or in the microwave for 30 second increments. Using a pastry brush or the back of a spoon, spread the chocolate along the bottom and halfway up the sides of the cooled tart shell. Refrigerate until firm.
In a small bowl, combine the water and gelatin, and allow to sit 5-10 until completely softened.
Once the cream and mint mixture has cooled, remove the mint by pouring the mixture into a bowl through a sieve. Then return the mixture to the saucepan on a low heat. Add the gelatin mixture and the yogurt and stir until thoroughly combined. Carefully pour the mixture into the tart shell and transfer it to the refrigerator. Chill for 5-6 hours.
Prior to serving garnish with berries and the extra sprigs of mint.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!