When I was a little girl my Grandma and Grandpa owned a Fishing Lodge called "The Holiday Manor". It was a great big limestone building established in the 1840's, and I loved going there. My little sister and I would go fishing with our Grandpa, letting him touch all the gross worms and fish and when we got back my Grandma would have dinner waiting. Often for dessert there would be Grasshopper pie. I remember watching her put what seemed like mountains of whipped cream on top of an almost neon coloured mint filling. I really miss my Grandparents when they're away in Florida for the winters and thought I'd recreate the Grasshopper pie from my childhood with a few new twists. This recipe was inspired by one found in a Gourmet magazine from December 2005.
Grasshopper tart with whipped ganache
1/4 cup plus 1 tbsp butter
5 1/4 oz bittersweet chocolate, finely chopped
3/4 cup brown sugar
1 1/2 large eggs, beaten
3/4 tsp vanilla
1/4 plus 1 tbsp all-purpose flour
1/8 cup plus 1 tbsp cocoa powder
pinch of salt
1/4 cup whipping cream (35%)
5 oz white chocolate, chopped
1 tbsp creme de menthe
1/2 tsp mint extract
1 cup whipping cream (35%)
10 oz bittersweet chocolate, finely chopped
Preheat oven to 375 degrees Fahrenheit. Grease a 7 inch tart pan with removable bottom.
In a small saucepan combine the butter and chocolate with the brown sugar. Stir from time to time until smooth. Using a whisk, beat in the egg yolks and vanilla. Whisk in the flour, cocoa and salt until smooth.
Pour the batter into your prepared pan and bake for 20 minutes. Leave in the tart tin and set aside to cool.
To make the mint filling, chop your white chocolate and place in a heat proof bowl. Pour the cream into a heavy bottomed pan and bring to a simmer. Pour the hot cream over the white chocolate. Let the mixture sit for a few minutes before whisking until it becomes smooth. Add the creme de menthe and mint extract. Place in the fridge for 1 hour.
To make the chocolate ganache, place your chopped bittersweet chocolate in a heat proof bowl. Bring your cream to a simmer in a heavy bottomed pot. Pour the cream over the chocolate and let it sit for a few minutes before whisking smooth. Place in the fridge for 1 hour.
Using a hand or stand mixer with the whisk attachment, beat the mint mixture for about 30 seconds to a minute until it has increased in volume and is creamy. Spoon the mint filling over top of the brownie layer and spread out to the edges with a palate knife.
Whip the chocolate ganache using a hand or stand mixer fitted with the whisk attachment. Beat the ganache for about 30 seconds to a minute until it has increased in volume and is creamy. Transfer to a piping bag fitted with a large tip. Pipe the chocolate ganache around the edge of the tart.
Garnish with white chocolate buttons and dark chocolate shavings if desired.
Chill until it is time to serve.