From HERSHEY’S
Makes 1 tart
Show off your holiday cheer with a baked chocolate tart that looks like a reindeer. Tucked into a homemade shortbread crust, this Christmas tart gets its cute looks from pretzel antlers and HERSHEY’S Chocolate Chips.
INGREDIENTS
Shortbread Crust
1/2 cup butter (1 stick), melted
1/4 cup HERSHEY’S Cocoa
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 cup all purpose flour
Chocolate Ganache
2/3 cup HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips
1/2 cup heavy whipping cream
Chocolate Mousse
1 1/2 cups HERSHEY’S Semi-Sweet Chocolate Chips
2 1/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
1/2 teaspoon salt
2 thin pretzels (3 inch)
2 candy eyes
2 HERSHEY’S KISSES Brand Milk Chocolates
1 red foil wrapped HERSHEY’S KISSES Brand Milk Chocolate
4 small candy canes
1 HERSHEY’S KISSES Brand Candy Cane Candy
DIRECTIONS
1.To make the crust Heat oven to 350 degrees.
2.Mix butter, cocoa, brown sugar, salt and vanilla in a medium bowl.
3.Add flour and mix until all incorporated.
4.Press the dough evenly over the bottom and sides of a 10 inch tart pan with a removable bottom.
5.Poke the bottom of the crust with a fork.
6 Bake the crust until firm to touch, about 20 to 25 minutes. Let the crust cool completely.
To make the ganache
1. In a small saucepan, bring the cream to a boil over medium heat.
2. Pour hot cream over the chocolate in a small bowl and let sit for 2 minutes.
3. Stir the mixture with a rubber spatula until smooth and all incorporated.
4. Pour the ganache into a piping bag and put into the fridge to cool, about 30 minutes.
To make the chocolate mousse
1. Combine the chocolate, vanilla and salt in a small bowl.
2. In a small saucepan, bring 3/4 cup heavy cream to a simmer.
3. Pour cream over chocolate and let sit for 2 minutes. Whisk until smooth.
4. Cover and refrigerate for 30 minutes.
5. Beat the remaining 1-1/2 cups cream with an electric mixer until stiff peaks.
6. Whisk the chocolate mixture to loosen it and then fold it into the whipped cream.
To assemble the tart
1. Pipe the ganache into the cooled tart crust.
2. Evenly spread the mousse on top of the chocolate ganache.
3. Put in the fridge for at least 6 hours.
Garnish tart to resemble reindeer by adding pretzel antlers, candy eyes, 2 unwrapped kisses for eyebrows, red foil wrapped KISS nose, candy cane bowtie with KISSES candy cane Candy knot.
Find this recipe and more holiday treats at HERSHEYLAND.COM
