Fresh strawberries and mint are a classic combination. So are chocolate and peppermint. All these flavors come together in a refreshing fruit tart with a peppermint-flavored crust as well as custard filling. Thanks to a high concentration of menthol, peppermint has a stronger flavor than it’s cousin, spearmint, and is used more frequently in desserts. Though often associated with winter treats, the coolness of peppermint is a welcome addition to this light and summery tart. Feel free to sprinkle some fresh mint leaves on top.
Strawberry Peppermint Tart
Pastry Cream Filling
3 egg yolks
3 cups whole milk
1/2 cup granulated sugar
1/2 teaspoon salt
1/3 cup corn starch
1/2 to 1 teaspoon peppermint extract
Strawberries, cut in half and thinly sliced
Chocolate Shortbread Crust
Adapted from Call Me PMC
1 cup butter
⅔ cup granulated sugar
Pinch of sea salt
¼ cup cocoa powder
½ teaspoon peppermint extract
1 ⅔ cup flour
Prepare the pastry cream: Place egg yolks in a medium bowl. Add milk and whisk until smooth. In a medium-size saucepan, combine sugar, corn starch, and salt. Slowly add milk mixture, stirring with a whisk as you pour to prevent cornstarch from clumping. Cook over medium heat, stirring frequently (I practically stirred my pastry cream nonstop,) for around 18-25 minutes, until mixture thickens and begins to boil.
Once mixture is boiling, whisk for another minute, then remove from heat. Stir vigorously to cool the mixture down. Add peppermint extract (begin with the smaller amount, and add more if you prefer a bolder flavor) then spread onto a jelly roll pan or other large, rectangular baking pan (I find this helps the pastry cream cool down faster.) Immediately cover with plastic wrap to prevent a skin from forming on the surface. Refrigerate until cool.
Prepare the crust: Preheat oven to 350 degrees F. Sift together cocoa powder and flour in a small mixing bowl, and set aside. In a large bowl, cream together butter and sugar. Add peppermint extract and sea salt. Add flour mixture, stirring until just combined. Press dough into the bottom of a 9-inch tart or pie pan. Bake for 15-20 minutes, until cooked all the way through. Set aside to cool.
Assemble Tart: Fill crust with pastry cream, smoothing surface with a rubber spatula. Arrange strawberry slices on top of the pastry cream as desired, and sprinkle with fresh mint leaves, if using. Remove from tart pan if serving right away, otherwise cover and refrigerate. Store leftovers in an airtight container in the refrigerator.
Baker Without Borders 