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Chocolate Mint Tarts

Delicate pastry tarts filled with rich dark chocolate ganache and topped with refreshing mint cream, perfect for any special occasion.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 tarts
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 180 g flour All-purpose flour
  • 20 g cocoa powder Unsweetened cocoa powder
  • 120 g cold butter Cut into small pieces
  • 60 g powdered sugar Sifted
  • 1 large egg yolk
  • 1 pinch salt
For the ganache
  • 150 g dark chocolate Chopped
  • 100 ml liquid cream For melting with chocolate
  • 20 g butter For mixing into ganache
For the mint cream
  • 200 ml heavy cream For whipping
  • 40 g powdered sugar
  • 1 teaspoon peppermint extract
  • 1 Green food coloring As needed
  • Fresh mint leaves For decoration

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F).
  2. Combine the flour, cocoa powder, and cold butter in a bowl, rubbing them together until the mixture resembles coarse crumbs.
  3. Add the powdered sugar, salt, and egg yolk, then form into a ball. Chill the dough for 30 minutes.
  4. Roll out the pastry and line six tartlet molds. Bake blind for 12 to 15 minutes, then allow to cool.
Making the ganache
  1. Heat the cream and pour it over the chopped dark chocolate.
  2. Stir in the butter until the mixture is smooth and glossy.
  3. Pour a thin layer of ganache into each tart shell and let set.
Making the mint cream
  1. Whip the heavy cream with the powdered sugar until soft peaks form.
  2. Gently fold in the peppermint extract and a hint of green food coloring.
  3. Pipe the mint cream in a decorative swirl over the ganache.
Finishing touches
  1. Adorn each tartlet with a fresh mint leaf.
  2. Refrigerate until ready to serve.

Notes

For a smoother ganache, ensure that the chocolate is finely chopped before mixing with warm cream. Consider infusing the cream with fresh mint leaves for an elevated flavor profile.