DESSERTS RECIPES BAKING

Peppermint Chocolate Tart

Peppermint Chocolate Tart

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 10
Difficulty Medium

Rating (click to rate)

3.5 based on 2 ratings.

Ingredients

  • 1.5 cups Flour (Plain) sifted
  • 1/4 cup Cocoa Powder sifted
  • 1/4 cup Icing Sugar (Sifted)
  • 180 g Cold Butter chopped into squares
  • 1 tbsp Cold Water
  • Filling
  • 1/2 cup Cream
  • 30 g Butter
  • 200 g Dark Cooking Chocolate
  • 1.5 tsp Peppermint Essence

Nutrition Information

Qty per
39g serve
Qty per
100g
Energy 951cal 2444cal
Protein 22g 57g
Fat (total) 18.9g 48.6g
 - saturated 12.5g 32g
Carbohydrate 135g 347g
 - sugars 107g 275g
Dietary Fibre 1.24g 3.18g
Sodium 516mg 1325mg

Nutritional information does not include the following ingredients: , Dark Cooking Chocolate

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Looking for a simple sweet treat so versatile that you can whip it up for afternoon tea or a posh after dinner dessert? This Chocolate Peppermint Tart has minimal ingredients but creates the most amazing indulgence that can be trotted out to impress at any time.

Method

  1. Preheat oven to 180 degrees celcius.

  2. Place sifted flour, cocoa and icing sugar into a food processor and add butter. Pulse until the mixture resembles breadcrumbs. Add the cold water until the mixture starts to clump together.

  3. Turn the base mixture onto a floured surface and press into a ball. Roll the mixture between two pieces of baking paper to fit a loose bottom flan/tart tin (34cm x 11.5cm). Place the base pastry into the tin, making sure to press it gently up the sides and place in the fridge for 20 minutes.

  4. Place baking paper over the base dough and fill with rice or baking beans. Blind bake the pastry for 15 minutes, then remove the beans/rice/baking paper and bake for a further 15 minutes, until dry and cooked through. Cool completely.

  5. To make the filling, heat cream, butter and cooking chocolate in a saucepan on a low heat until chocolate and butter are melted and smooth. Stir in essence.

  6. Pour into cool shell and smooth the surface. Refrigerate for 30 minutes until set.

  7. Serve with cream, fresh strawberries and mint leaves.

  8. If you don't like peppermint essence, try rum or coconut essence instead.

  9. Will keep in the fridge in an airtight container for up to 4 days.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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