After Eight Mint Chocolate Tart

Chocolate biscuit base, mint fondant filling, dark chocolate ganache filling and whipped cream decoration with After Eights

Course Dessert

Cuisine British

Keyword Tart

Prep Time 1

Setting time 4

Total Time 5

Servings

Calories 501kcal

Author thebakingexplorer

Ingredients

For the biscuit base

275 g Digestive biscuits
2 tbsp Cocoa powder
135 g Butter or baking spread melted

For the mint icing

225 g Icing sugar
1 ½ tsp Peppermint extract
2-3 tbsp Water

For the chocolate ganache

275 ml Double cream
275 g Dark chocolate
A pinch of Salt optional

For decoration

100 ml Double cream
¼ tsp Vanilla extract
1 tsp Icing sugar
1 tbsp Cocoa powder
8 After Eights cut in half diagonally
5-6 Mint leaves

Metric - US Customary

Instructions

Blitz the biscuits into crumbs using a food processor, or you can put them in a bowl or freezer bag and bash them up gently with the end of a rolling pin
Place the biscuit crumbs into a bowl. Add the cocoa powder and mix it in. Then add the melted butter and mix it in
Press the biscuit mixture into the base and sides of a 9" loose bottomed tart tin. An American cup measure, or a shot glass can help you to evenly press it around the sides and base
Put the biscuit base in the fridge while you make the filling
To make the mint icing, mix the water and peppermint extract into the icing sugar. You may not need all of the water, so add it slowly bit by bit until a thick paste forms
Pour the mint icing into the biscuit base and spread it out to cover the base
To make the chocolate ganache, warm the double cream up in a pan on a low heat until it steams, give it a stir reguarly and do not allow it to boil
Take the cream off the heat. Add the chocolate to the cream and leave it for a couple of minutes, then stir until it all melts together. Then stir in the pinch of salt, if using
Pour the ganache into the biscuit base over the mint icing. Gently spread it out and smooth the top using a small palatte knife. You can also tap the tin gently on the work surface to even out the ganache and remove any air bubbles
Leave in the fridge for at least 4 hours, or ideally overnight, to set
For decoration, whip up the double cream with the icing sugar and vanilla extract
Remove the tart from the tin and pipe the whipped cream around the edges, add the After Eights all around the edge and dot some mint leaves around in the cream too. Then use a sieve to dust the tart with cocoa powder
Store the tart in the fridge and eat within 3 days

Video

Notes

If you can't get hold of After Eights, you can decorate the tart with any other mint chocolate, or mint leaves.
I recommend using a good quality dark chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
You can use either butter or a baking spread for the biscuit base.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
If the ganache splits, add a splash of milk and whisk it vigurously.
To remove the tart from the tin, place it onto a can (of beans, soup etc), then gently pull the sides of the tin downwards. Take the tart (still attached to the base of the tin) off the can. Use a palatte knife to gently loosen the base, then slide it onto a serving plate.

Nutrition