Mint and chocolate tartlet
– sweet pastry,
– creamy chocolate,
– a mint ganache.
Materials used
– Micro-perforated silicone baking mat
– Silikomart rectangular tart ring kit
– Micro-perforated strip
– Fluted pastry tip
– Pastry bag
Ingredients
Mint ganache
✔50g cream
✔10g mint leaves
✔80g white chocolate
✔120g cream
Chocolate cream
✔65g cream
✔65g milk
✔25g yolks
✔10g powdered sugar
✔50g chocolate
Sweet dough
✔70 g soft butter
✔130 g flour
✔45g sugar
✔1 pinch salt
✔1 egg yolk
✔Fresh mint leaves
The recipe
For 4-5 tarts
Mint ganache
✔50g cream
✔10g mint leaves
✔80g white chocolate
✔120g cream
In a saucepan, heat the 50g liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15-20 minutes. Remove the leaves with a sieve, pressing them down as much as possible. Melt the white chocolate in the microwave and add to the menthol cream. Mix well. Top up with the cold liquid cream. Mix again. Set aside in a bowl, filter on contact and chill for at least 4 hours.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45g sugar
✔1 pinch salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then chill in the fridge for at least 30 minutes. Press the dough into individual rectangular ring tart molds (optional, I’ve added micro-perforated strips). Place on a baking sheet fitted with a microperforated mat. Place in the freezer for at least 15 minutes. Bake at 165/170°C for 15 to 20 minutes. Leave to cool completely.
Chocolate cream
✔65g cream
✔65g milk
✔25g yolks
✔10g powdered sugar
✔50g chocolate
Heat the 65g milk and 65g cream in a saucepan. Mix the yolks and sugar in a bowl. Pour the hot milk/cream over the yolks. Stir and pour into the pan. Stirring constantly, heat to 82/83°C. Remove from heat and add chocolate. Stir until completely melted. Garnish the tart shells with the cream to the rim.
Using an electric mixer, whip up the minty ganache. Fill a piping bag fitted with a fluted tip with this ganache and poach it on the tartlets.
I added a few fresh mint leaves.
