čokoládovo - mätový tart

Chocolate mint tart

Mint is a popular item in summer mainly thanks to its freshness. It´s a great part not only of cocktails, but also of tasty desserts. Or at least the mint flavor. Specifically, this chocolate mint tart is made of mint syrup and mint thins. I don´t like mint thins as a sweet, so they ended up in a cake and they taste really great in this filling, they add a true mint flavor. I wanted to use mint extract, but I found out that I don´t have it anymore, so you can look forward to recipes for homemade extracts. But back to the tart. If you want a fresh dessert in summer, you like mint flavor, plus with chocolate, this dessert is something for you. Although, I think that mint haters, or chocolate mint haters, will love it too.

čokoládovo - mätový tart

čokoládovo - mätový tart

čokoládovo - mätový tart

čokoládovo - mätový tart  čokoládovo - mätový tart

čokoládovo - mätový tart

čokoládovo - mätový tart

čokoládovo - mätový tart pin

čokoládovo - mätový tart
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Chocolate mint tart
Fresh summer tart with mint filling and dark chocolate ganache
Servings: 12
Ingredients
  • Dough:
  • 250 g all-purpose flour
  • 125 g butter
  • 75 g icing sugar
  • 1 egg
  • 30 g cocoa
  • A pinch of salt
  • 30 ml cold water
  • Filling:
  • 200 g mint thins
  • 200 ml whipping cream
  • 250 g mascarpone
  • 4 tbsp mint syrup
  • Green food coloring
  • Ganache:
  • 100 g dark chocolate
  • 100 ml whipping cream
  • 1 tsp vanilla extract
  • 30 g butter
Instructions
  1. Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for about an hour.
  2. Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
  3. Bake about 20 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool.
  4. Filling:
  5. Whip whipping cream using a mixer. Add mascarpone, mix again. Using a spatula add mint syrup and food coloring. Add crushed mint thins and mix again. Pour filling in cooled dough and put it in the refrigerator for about 3 hours.
  6. Ganache:
  7. Melt chocolate in water bath. Incorporate whipping cream, vanilla extract and then butter into melted chocolate. Pour in on the icing and put it in the refrigerator again during night.
  8. Serve it topped with left mint thins and mint.
Recipe Notes

baking pan - 28 cm

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