This is a lovely scrumptious tart that’s an absolute treat. The biscuit base is crunchy, minty and chocolatey; the filling is rich, minty and chocolatey.
Makes: 10 – 12 slices
Time: About an hour + chilling time
Level: reasonably easy
Equipment: A 20cm/8” fluted tart tin or any suitable dish that size. (If possible, use a loose bottomed tin.)
- 250g/9oz Oreo or bourbon biscuits or similar (but you could use digestives)
- 25g/1oz crushed extra strong mints
- 25g/1oz sugar (optional – if you have a sweet tooth)
- 25g/1oz cocoa powder (if you don’t have any chocolate flavoured biscuits)
- 50g/1¾oz – 75g/2½oz butter
- 50g/1¾oz golden syrup
- 125g/4½oz white caster sugar
- 150ml/5½fl oz double cream
- 1 egg yolk
- A few drops of peppermint extract – to taste
- 250g/9oz white chocolate chips or very small pieces
- 50g/1¾oz butter + another 10g/¼oz
- A little green food colouring (NOT water based)
- Chocolates to decorate* (optional)
* I used Aero Peppermint Bubbles. Two other suitable minty chocolates are Matchmakers and After Eights. Or you could just grate dark chocolate over the top.
1. Turn oven on to 180°C / Fan 160°C / 350°F/ Gas 4.
You probably won’t need to butter the tin because the base will contain loads of butter. I just put in a parchment circle.
2. Make the base by whizzing the biscuits, mints, sugar and cocoa powder (if using) to fine breadcrumb consistency, then melt the butter and golden syrup together in a saucepan. Pour this onto the biscuit crumbs and mix well. Press the mixture into the tart tin, working it up the sides with your fingers.
3. Blind bake the base for 10 – 12 minutes then remove the beans and continue baking for another 5 – 7 minutes.
Even though it’s been blind baked the base might still be a bit “puffy”, but this is advantageous as you can carefully press it into shape using the back of a wooden spoon before it cools.
I like to make these types of bases the day before then leave them overnight in the fridge. If you don’t have time for that still try to give it half an hour in the fridge.
4. To make the filling, put the sugar, cream and egg yolk in a saucepan and stir or whisk together over a low heat until the sugar has fully dissolved. Stir in the peppermint extract and do a taste test, then heat gradually, but don’t boil. Take the pan off the heat and add 225g/8oz white chocolate and butter, stirring as you do so.
5. Pour the main filling mixture into the base and tip gently a couple of times to spread it evenly.
6. Melt the remaining 25g/1oz white chocolate with 10g/¼oz butter and stir in a few drops of green food colouring. Add blobs of this green chocolate onto the main filling. Swirl these with a cocktail stick to form a nice pattern.
7. Place the tart in your fridge for 3 – 4 hours or, better still, overnight for it to become firm. (Make sure it’s sitting level.)
8. Decorate with your choice of chocolates.
I hope you enjoy this lovely tart. If you want to see more similar recipes click here. Here are two other lovely tarts, both very chocolatey, that you’re sure to love too: