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Mint chocolate tart

A recipe from

If you love dark chocolate, you will love this recipe! This is my favourite dessert to make − it’s so rewarding and always tastes good. With a flop-proof recipe you can’t really ever go wrong.


I always serve this tart with berry or lemon sorbet. You need something refreshing to complement a rich tart.

Chocolate tart

Serves 8

  • 250g short-crust pastry
  • 1 egg white
  • 300g dark chocolate (I like to use Bournville)
  • 75ml milk
  • 225ml cream
  • generous handful of fresh mint
  • 2 eggs

Preheat the oven to 200°C. Roll out the pastry and line the tart case. Cover the pastry with baking paper and fill with baking beans or rice. Bake the tarts blind for 10 minutes or until golden and cooked through. Remove the paper cases and brush with egg white, return to the oven for a further minute to seal. Remove and cool. Reduce the oven temperature to 130°C.

Break the chocolate into small pieces in a large glass bowl. Place the milk and cream into a pot. Bruise the mint and add to the pot and scald the cream. Strain through a sieve. Add the hot mixture to the chocolate and stir until smooth. Temper a little hot mixture with the beaten eggs and then slowly add the egg to the chocolate mixture. Strain the mixture.

Place the tart tin onto a baking sheet and pour in the chocolate tart filing as close to the rim as you can. Bake for 25 minutes and turn the oven off. Leave to set for a further 5 minutes in the oven. Remove from the oven and set aside to cool. Garnish with fresh berries and mint.