Recipe Chocolate and mint tart with creme de menthe cream : Practical and Delicious

Recipe Chocolate and mint tart with creme de menthe cream : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chocolate and mint tart with creme de menthe cream. You are currently reading Recipe Chocolate and mint tart with creme de menthe cream : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Chocolate and mint tart with creme de menthe cream requires 1h 30m, cook 45m and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

With melted chocolate and creme de menthe, this decadent treat is the queen of tarts.

Ingredients:



11 Ingredients












  • 3 eggs










  • 160ml thickened cream










  • 60g good-quality dark chocolate, melted, cooled










  • 2 tbsp cocoa powder, plus extra to dust










  • 40ml (2 tbsp) creme de menthe, plus extra to serve










  • Whipped cream, to serve










  • Mint leaves, to serve


  • Pastry










  • 225g plain flour










  • 40g icing sugar










  • 125g unsalted butter, chilled, cubed










  • 2 egg yolks









  • Select all ingredients









Preparation steps:



6 Method Steps






  • To make the pastry, place the flour and icing sugar in a food processor and mix for a few seconds to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolks and process until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.





  • Roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart pan. Refrigerate for 30 minutes.





  • Preheat the oven to 180°C.





  • Line the pastry shell with baking paper and fill with rice or pastry weights. Bake in the oven for 10 minutes. Remove paper and weights and return to the oven for five minutes until dry and crisp.





  • Place the eggs, cream, chocolate, cocoa and creme de menthe in a bowl and beat to combine. Pour into the tart shell and bake in the oven for 25-30 minutes until just set. Set aside to cool (don't refrigerate).





  • Swirl a little of the extra creme de menthe through the whipped cream. Slice the chocolate and mint tart and dust with cocoa powder. Serve with the cream and garnish with a few mint leaves.



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