This is a big week for my London mates. One birthday Monday, one Tuesday. We all gathered Tuesday night to celebrate, so I made two treats. The first is this Grasshopper Tart.
Slightly adapted from Diamonds for Dessert
Chocolate cookies- 32 (pairs), with the icing scraped out
Unsalted butter- 5 tbsp, melted and cooled
Egg yolks- 3
Sugar- 1/3 c
Salt- 1/4 tsp
Heavy cream- 1 3/4 c, divided
Gelatin- 2 1/2 tsp
Creme de menthe- 1/4 c
Creme de cacao- 2 tbsp
Green food coloring (optional)
Mini chocolate chips- 1 c
1. Preheat oven to 350 degrees F. Lightly spray the bottom of an 11-inch tart pan (with a removable bottom) with nonstick spray.
2. Melt butter in microwave and set in fridge to cool for ~5 minutes. Crush the cookies, preferably in a food processor. Stir crumbs and butter together, and press into tart pan. Make sure you press up the sides of the pan. Bake for 10 minutes, or until set. Remove from the oven and let cool.
3. In a small saucepan, add 1/2 c of the cream. Sprinkle gelatin on top, and let it sit for 5 minutes. While waiting, whisk egg yolks, sugar and salt together in a heatproof bowl until pale yellow. Set aside.
4. Take the saucepan and cook over low heat until all the gelatin dissolves and the mixture is almost simmering (steam will begin rising), about two minutes. Take off the heat.
5. Whisk a few tablespoons of the hot cream mix into the egg yolk mix. Once incorporated, pour and whisk the egg yolk mixture into the saucepan and place over low heat. Continuously stir for 3-5 minutes, until the mixture can coat the back of a spoon. Take off the heat.
6. Pour into a large heatproof bowl (I used the same one I mixed the eggs in), and stir in creme de menthe and creme de cacao, as well as green food coloring (if your creme de menthe isn't already green). Cover bowl with plastic wrap and chill in fridge until thickened but not totally set, about 20-30 minutes.
7. While you're waiting, beat remaining 1 1/4 c whipped cream in the bowl of an electric mixer, using the whisk attachment, until there are soft peaks.
8. Take mint filling out of fridge and stir in the whipped cream in two batches, then fold in 1/2 c of the mini chocolate chips. Dollop filling onto the cooled tart crust and smooth it out. Sprinkle remaining chips on top, and chill for 6 hours, until set.
Photo courtesy of my friend Amanda :)