Ingredients For the dough mix
2 cups flour, plus more for surface
1 / 2 cup unsweetened Dutch-process cocoa powder
1 teaspoon sugar
1 teaspoon coarse salt
8 ounces (one cup) cold unsalted butter, cut into small pieces
1 / 4 cup ice water
For filling
4 cups whipped cream
1 / 2 cup sugar
12 stalks mint, plus more for garnish
1 teaspoon coarse salt
6 ounces dark chocolate, melted
1 tablespoon unflavored gelatin (from two 1/4-ounce envelopes)
1 / 2 cup cold water
A cup of regular low-fat yogurt
6 ounces fresh red currants
1 pound strawberries
Method
Notices
Make dough: Pulse flour, cocoa, sugar and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with pea-size pieces again. With the machine running, add water in a slow, steady stream until dough just holds together. (The dough should be sticky.)
On a floured surface, shape the dough into two disks and wrap each in plastic. Refrigerate until firm, at least 30 minutes (or up to 3 days).
Make the filling: Bring cream, sugar, mint and salt to a boil in a medium saucepan. Remove from heat and let cool completely, about 30 minutes.
Meanwhile, preheat oven to 350 degrees. On a lightly floured surface, roll one disk of dough into a 16-by-6-inch rectangle, 1 / 4 inch thick. Press dough into bottom and sides of a rectangular ridged to 13 1/2-by-4 1/2-inch tart pan with removable bottom. Use a sharp knife, trim excess dough flush with the edges of the pan. Repeat with remaining disk of dough. Refrigerator for 15 minutes.
Line dough with parchment paper and fill with pie weights or dried beans. Bake until edges are dry, about 20 minutes. Remove weights and parchment. Bake just until the dark, 10 to 15 minutes. Cool completely in pan on wire rack.
With a pastry brush, coat the bottom of each shell in an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.
Sprinkle gelatin over water in a small bowl. Let stand until softened.
Remove the mint from cream mixture and bring the cream to the boil. Whisk in softened gelatin until dissolved. Remove from heat and stir in yogurt.
Divide cream mixture between pie shells. Carefully to the refrigerator. Chill, uncovered, until set, at least 4 hours (or overnight).
Carefully unmold cakes. Top a cake with red berries and a strawberry. Garnish each tart with mint stems. Slice and serve immediately.
2 cups flour, plus more for surface
1 / 2 cup unsweetened Dutch-process cocoa powder
1 teaspoon sugar
1 teaspoon coarse salt
8 ounces (one cup) cold unsalted butter, cut into small pieces
1 / 4 cup ice water
For filling
4 cups whipped cream
1 / 2 cup sugar
12 stalks mint, plus more for garnish
1 teaspoon coarse salt
6 ounces dark chocolate, melted
1 tablespoon unflavored gelatin (from two 1/4-ounce envelopes)
1 / 2 cup cold water
A cup of regular low-fat yogurt
6 ounces fresh red currants
1 pound strawberries
Method
Notices
Make dough: Pulse flour, cocoa, sugar and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with pea-size pieces again. With the machine running, add water in a slow, steady stream until dough just holds together. (The dough should be sticky.)
On a floured surface, shape the dough into two disks and wrap each in plastic. Refrigerate until firm, at least 30 minutes (or up to 3 days).
Make the filling: Bring cream, sugar, mint and salt to a boil in a medium saucepan. Remove from heat and let cool completely, about 30 minutes.
Meanwhile, preheat oven to 350 degrees. On a lightly floured surface, roll one disk of dough into a 16-by-6-inch rectangle, 1 / 4 inch thick. Press dough into bottom and sides of a rectangular ridged to 13 1/2-by-4 1/2-inch tart pan with removable bottom. Use a sharp knife, trim excess dough flush with the edges of the pan. Repeat with remaining disk of dough. Refrigerator for 15 minutes.
Line dough with parchment paper and fill with pie weights or dried beans. Bake until edges are dry, about 20 minutes. Remove weights and parchment. Bake just until the dark, 10 to 15 minutes. Cool completely in pan on wire rack.
With a pastry brush, coat the bottom of each shell in an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.
Sprinkle gelatin over water in a small bowl. Let stand until softened.
Remove the mint from cream mixture and bring the cream to the boil. Whisk in softened gelatin until dissolved. Remove from heat and stir in yogurt.
Divide cream mixture between pie shells. Carefully to the refrigerator. Chill, uncovered, until set, at least 4 hours (or overnight).
Carefully unmold cakes. Top a cake with red berries and a strawberry. Garnish each tart with mint stems. Slice and serve immediately.
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