Chocolate mint tart
Chocolate and mint are already a true delight in bar form. As a chocolate-mint tart, this combination is twice as tempting.
(Vegan) Chocolate tart with mint flavor and no added sugar
Both the chocolate ganache and the cream have a delicate yet intense mint aroma. They rest on a crispy chocolate shortcrust pastry – the perfect indulgence, not just for after eight.
Instructions
- To make the chocolate-mint tart, we first prepare the shortcrust pastry for the base. To do this, put all the ingredients into a large mixing bowl and quickly knead them into a homogeneous dough. Do not over-knead, otherwise the dough will not be shortcrust.
- Chill the shortcrust pastry for about half an hour.
- In the meantime, we can make the mint cream: whip the solid part of the coconut milk (the solid and liquid parts separate in the can) with a hand mixer. This works similarly to whipping cream. When the coconut milk has gained a little volume, add the powdered erythritol spoonful by spoonful, while continuing to beat. Finally, stir in the mint oil and set the cream aside.
- Preheat the oven to 180 °C (350 °F) convection.
- For the base, line a tart or springform pan with parchment paper and grease the sides slightly. Crumble the entire dough into the pan. First, the edge should be pulled up evenly, and then the remaining crumbs should be worked into a compact base. This process can take a few minutes, as we want a base that is as even as possible.
- Prick the base with a fork to prevent it from blistering, and bake for 12-15 minutes. Then let it cool completely.
- Depending on the pan, it may be advisable to remove the base from the pan and place it on a cake plate.
- Optional: melt 30 g of the dark chocolate and spread it on the tart base to even out any unevenness. Let the chocolate harden completely.
- Now the mint cream can be spread on the base. Be careful not to work any crumbs into the white layer.
- The tart now goes into the refrigerator until further processing.
- For the chocolate ganache, bring the cream to a brief boil. Then remove from the heat, let it cool slightly, and only then melt the chocolate in it. Stir until a homogeneous chocolate cream, i.e., a ganache, is formed.
- Let the chocolate ganache cool to body temperature and pour it over the mint cream. The ganache should still be liquid enough to create an even surface.
- Now the chocolate-mint tart goes back into the refrigerator for at least an hour before it can be cut.
- Garnish with mint leaves before serving.
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