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Chocolate mint tart
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Revamp a decadent chocolate tart with dual layers of silky ganache.
Ingredients:
  • Melted butter, to grease
  • 250g (1 2/3 cups) plain flour
  • 125g butter, chilled, coarsely chopped
  • 60g (1/3 cup) icing sugar mixture
  • 20.00 gm cocoa powder
  • 1 egg yolk
  • 30.00 gm cold water
  • Egg white, to brush
  • 300g white chocolate, finely chopped
  • 150ml cream
  • 40.00 ml creme de menthe
  • 3 x 100g pkts Mint Intense Dark chocolate, finely chopped
  • 250ml (1 cup) pouring cream
Instructions:
  • Brush a 22cm fluted tart tin with melted butter for easy release.
  • In a food processor, blend together flour, butter, sugar, and cocoa until the mixture resembles fine breadcrumbs. Add the egg yolk and water, then process until the dough begins to form. Transfer the dough to a floured surface, knead until smooth, and shape into a disc. Chill in the fridge for 10 minutes. Roll out the pastry between sheets of baking paper to a 3mm-thick disc. Line the prepared tin with the pastry, trimming any excess. Chill in the fridge for 20 minutes before use.
  • Preheat oven to 180C. Place the tin on baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes until firm. Remove paper and weights. Brush cracks with egg white. Cool before serving.
  • For the mint ganache, add the chocolate to a heatproof bowl. Heat the cream in a saucepan until it almost boils. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until the mixture is smooth. Add the creme de menthe and mix well. Then, pour this delicious ganache over the pastry and refrigerate for 1 hour to set.
  • For the dark chocolate ganache, place the chocolate in a heatproof bowl. Heat the cream in a saucepan until it just boils, then pour it over the chocolate. Let it sit for a minute, then stir until smooth. Pour the ganache over the mint layer and refrigerate for 3 hours to set.

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