If you’re looking for a showstopper of a dessert for Christmas day this Mint Chocolate Tart is the one! It’s rich chocolatey crust is filled with a silky smooth mint chocolate cream.

INGREDIENTS

For the Tart Case:

50g Cocoa Powder

175g Plain Flour

100g Salted Buttee

25g Sugar

3 Tablespoons Water

For the Filling:

1 Tin Coconut Milk

200g Dark Chocolate

1/4 Teaspoon Peppermint Extract

To Decorate:

20g Peppermint Candy Canes

METHOD

Preheat your oven to 160°C.

Place the cocoa powder, plain flour, salted butter and sugar into a large mixing bowl.

Mix them together until they form a breadcrumb texture.

Start to slowly add in the a couple tablespoons of lukewarm water one at a time, mixing until combined into a dough.

Put in the fridge for 10 minutes to cool slightly before rolling it out.

Roll the dough out on a floured counter top to approximately half a centimetre thick.

Lift the dough up and place your tart dish under the dough. Softly press the dough into the tart dish and prick the bottom with a fork.

Cut off the remaining dough then place a piece of baking paper over the dough. Pour in you baking beans and spread them out evenly across the top of the paper.

Put the tart into the oven for approximately 20 minutes, lift off the baking paper with the baking beans inside and bake the pastry for another 15 minutes.

While the tart case is in the oven start to make your filling.

To make the filling pour your coconut milk into a small pan and place over a medium heat. Bring to the boil, stirring regularly.

While the coconut milk is heating up snap your chocolate into small pieces in a mixing bowl.

Once the coconut milk has boiled take it off the heat and pour over your chocolate bars. Leave for half a minute before stirring the chocolate and milk together. It should slowly turn a rich brown colour and thicken slightly. Add in your peppermint extract and stir through.

Bring the tart out of the oven and leave to cool until you would be able to pick up the tart dish with no oven gloves.

Pour the tart filling into the tart case and place in the fridge for approximately 3 hours.

Blend up the candy canes and sprinkle onto of the tart before serving.

Enjoy!