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Chocolate-Peppermint Tarts with Currants and Berries

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Humble after-dinner mints never dreamed of such opulence. A rich cocoa-enhanced pastry shell, gilded with melted chocolate, is filled with mint-infused panna cotta and then strewn with fresh sprigs and a choice of crimson fruit.

Source: Martha Stewart Living, May 2008
Yield

Ingredients

For the Dough

For the Filling

Directions

Cook's Notes

Fresh black peppermint and chocolate mint work especially well in this recipe. The currant stems and strawberry hulls make it easy to pick up the fruits for nibbling between bites of tart. If you prefer to make just one tart, halve the filling recipe and freeze the remaining dough for future use.

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