Peppermint Chocolate TartWhat's better than Chocolate?

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.

serves
6
time needed
prep cook
ingredients
10
difficulty
Medium
rating (click to rate)
3.5 based on 22 ratings, click to rate

Ingredients

  • 1 1/2 cups Flour (Plain) sifted
  • 1/4 cup Cocoa Powder sifted
  • 1/4 cup Icing Sugar (Sifted)
  • 180 grams Cold Butter chopped into squares
  • 1 tbsp Cold Water

Filling

  • 1/2 cup Cream
  • 30 grams Butter
  • 200 grams Dark Cooking Chocolate
  • 1 1/2 tsp Peppermint Essence


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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.

Notes

Hints & Tips:

  • Serve with cream, fresh strawberries and mint leaves.
  • If you don't like peppermint essence, try rum or coconut essence instead.
  • Will keep in the fridge in an airtight container for up to 4 days.

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