Chocolate mint tart

Update a chocolate tart with two layers of rich, velvety smooth ganache.

Lightly grease a 22cm (base measurement) fluted tart tin, with removable base, with melted butter.
Process the flour, butter, sugar and cocoa in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover and place in the fridge for 10 minutes to rest. Roll out the pastry between 2 sheets of baking paper to a 3mm-thick disc. Line the base and sides of the prepared tin with the pastry. Trim any excess. Place in the fridge for 20 minutes to rest.
Preheat oven to 180C. Place the tin on baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes or until firm. Remove the paper and pastry weights or rice. Bake for 10 minutes. Brush any cracks with egg white. Set aside to cool.
To make the mint ganache, place the chocolate in heatproof bowl. Place the cream in a saucepan and bring just to the boil. Pour the cream over the chocolate and set aside for 1 minute. Stir until smooth. Stir in the creme de menthe. Pour over the pastry and place in the fridge for 1 hour to set.
To make the dark chocolate ganache, place the chocolate in a heatproof bowl. Place the cream in a saucepan and bring just to the boil. Pour cream over chocolate. Set aside for 1 minute. Stir until smooth. Pour over mint ganache and place in the fridge for 3 hours to set.

Source

Melted butter, to grease

250g plain flour

125g butter, chilled, coarsely chopped

60g icing sugar mixture

2 tbsp cocoa powder

1 egg yolk

1 1/2 tbsp cold water

Egg white, to brush

300g white chocolate, finely chopped

150ml cream

2 tbsp creme de menthe

3 x 100g pkts Lindt Excellence Mint Intense Dark chocolate, finely chopped

250ml pouring cream

Store Spice Organizer