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
72g serve
Qty per
100g
Energy 942.30276851852kcalcal 1304.1967793463kcalcal
Protein 23.426772222222gg 32.423889543206gg
Fat (total) 26.452023611111gg 36.610997179858gg
 - saturated 16.893941666667gg 23.382107161556gg
Carbohydrate 151.64364259259gg 209.88280718791gg
 - sugars 122.76946296296gg 169.91941820367gg
Dietary Fibre 3.087962962963gg 4.2739037659506gg
Sodium 526.26189814815mgmg 728.37425038724mgmg

Nutritional information does not include the following ingredients: Cocoa powder, cold Butter, Cold Water, Cream, Butter

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.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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