Sunday, 12 August 2012

Fresh Mint Truffle Tart

This tart is very fragrant, and although rich, refreshing. As is often the case, I did not have a tart tin that's quite the right size, so I used a slightly smaller one and used the remaining crust and ganache to make tartlettes with 3 inch pastry rings.

Recipe from Not So Humble Pie

Chocolate Mint Tart

Serves 12

for the crust
65 icing sugar (1/2 cup)
140g plain flour (1 cup)
20g cocoa (1/4 cup)
¼ tsp salt
115 unsalted butter, cold (1/2 cup)
for the filling
480 plain chocolate (56% cacao), chopped
300ml double cream (1 ¼ cup)
2tbsp unsalted butter
40 mint leaves
for the garnish
mint leaves
melted chocolate

1. Preheat the oven to 180C/350F/mark 4.

2. For the crust, mix the sugar, flour, cocoa and salt together in a food processor. Break up the butter into little pieces and add to the dry ingredients and process until the mixture is fine and holds together when pinched.

3. Pour and press the crumbs into an 11 inch tart pan and bake for 15 minutes.

4. For the filling, rinse the mint leaves and gently dry with a kitchen towel. Lightly bash the mint leaves a couple of times with a rolling pin.

5. Bring the cream to a simmer in a small saucepan then remove from the heat and stir in the mint leaves. Leave to infuse for 20-30 minutes.

6. Strain the cream into a heat-proof bowl and add the butter and chocolate. Place the bowl over a pan of simmering water and stir until the mixture is smooth and glossy. Pour the ganache into the crust, smooth the top and refrigerate for a few hours to firm up.

7. For the garnish, use a small pastry/paint brush to spread a fairly thick layer of chocolate over the under sides of some mint leaves. Place in the freezer to set, and then gently peel the mint leaves away from the chocolate. Use to decorate the tart with.

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