Grasshopper Tarts (By Peabody)

Chocolate Tart Shell:
1 ½ cups all-purpose flour
1/3 cup unsweetened cocoa powder (I like Green and Black’s)
2/3 cup granulated sugar
pinch of salt
½ cup unsalted butter, chilled, diced into small pieces
2 large egg yolks
1 TBSP Crème de Mente (or 1 tsp peppermint extract)
1 TBSP whole milk

Using a food processor, add the flour, cocoa powder, salt, and sugar. Pulse for about 10 seconds until all ingredients are combined.
Add the butter. Make sure to spread the pieces evenly through out the bowl. Pulse until the dough forms into pieces (about the size of couscous).
Add egg yolks, Crème de Mente, and milk. Pulse until completely combined and it has formed into dough.
Divide in half. Form into disc shape. Wrap in plastic wrap and refrigerate for 30 minutes (or up to overnight).
Remove from fridge and lightly flour a work surface. Roll out and form into tart pan/tart rings. Prick the dough with a fork. Cover with parchment paper and use beans or pie weights to hold dough down.
Bake for 8 minutes on 350F. Remove from oven. Carefully remove parchment paper and weights. Place back into oven and bake for another 5 minutes.
Remove from oven and let cool on a wire rack.

Filling:
8 ounces milk chocolate, finely chopped
5 TBSP unsalted butter
1 large egg yolk
¼ cup water
handful of mint leaves

In a small saucepan bring 1 cup (but you will only be using ¼ cup of it) water and mint leaves to a boil. Remove from heat. Let sit for 1 hour. Strain out the mint leaves and set aside.
Using a double boiler, melt chocolate and butter together, just until smooth. Set aside.
Bring ¼ cup of the mint water to a boil.
Whisk egg yolk in small heatproof bowl.
Gradually whisk in ¼ cup boiling mint water to temper the egg yolk. Place bowl over a small saucepan that has shallow simmering water (or you can use another double boiler) until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes.
Whisk egg mixture into chocolate mixture and whisk until smooth.
Pour chocolate filling into crust. Cover and chill overnight or up to 2 days.
Garnish with marshmallow topping in whatever patterns you would like.
Before serving, let tart soften slightly at room temperature.

Marshmallow Topping:
1 ½ cups marshmallows
1 TBSP Crème de Mente
1 TBSP whole milk
couple drops of green food coloring
In a small saucepan combine all ingredients and melt marshmallows down over low heat. When marshmallows have melted and it looks sauce-like, remove from pan. Decorate tart.Grasshopper Tatrs