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
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Preheat oven to 180 degrees celcius.
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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.
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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.
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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.
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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.
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Pour into cool shell and smooth the surface. Refrigerate for 30 minutes until set.
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Serve with cream, fresh strawberries and mint leaves.
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If you don't like peppermint essence, try rum or coconut essence instead.
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Will keep in the fridge in an airtight container for up to 4 days.
