Mint Chocolate Tarts

 

Australian Gourmet Traveller recipe for mint chocolate tarts by Catherine Adams from Rockpool.

What you will need

  Chocolate pastry 200 gm softened unsalted butter

140 gm pure icing sugar, sieved

1 egg yolk

¾ tsp vanilla extract

200 gm (1 1/3 cups) plain flour

30 gm Dutch-process cocoa

  Mint fondant 200 gm fondant (see note), coarsely chopped, softened

10 mint leaves

2-4 drops mint oil or extract, or to taste

  Guanaja ganache 70 gm softened butter

285 gm Valrhona Guanaja chocolate, finely chopped (see note)

310 ml pouring cream

Comments

Avatar placeholder