How To: Mint Chocolate Tart (No Bake Recipe)

Hi Nibblers!

        For all those mothers out there, I hope you’re all having a wonderful Mother’s Day! This year is the first year my Mum has been without her Mum, my Grandma. It’s been a hard day on Mum but, I think she’s handling things quite well today. She’s always been the person I turn to when I’ve been in need. She’s had a tough time the past few months but she’s slowly pulling through things. Every time I see her smile, I think to myself about how grateful I am to have someone like her in my life.
Today I spent the day with my Mum and my  family. We had a lovely lunch time BBQ in the backyard followed by a delicious Chocolate Mint Tart that I whipped up this morning. This recipe is extremely easy to make and requires no baking at all! Easy if you need a last minute party dish to prepare. I loved how this recipe turned out. It was smooth, minty with a nice biscuit tart base. Satisfied all the textures and a hit with the family. I love the addition of the mint as it kept the flavours light and refreshing. The perfect end to a day!

How To: Mint Chocolate Tart ( No Bake Recipe)
Serves 8 – 10, 1 x 25cm round tart

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What you’ll need:
200g Peppermint Aero Bubble Chocolate Bar (or your favourite mint chocolate)
– 50g dark chocolate
– 250g thickened full cream
– 200g digestive or milk biscuits
– 100g unsalted butter (melted)
– 15 fresh mint leaves (optional – for garnish)

How To:
1. Crush biscuits until they resemble fine bread crumbs then add melted butter and mix until well combined
2. Place biscuit tart base into tart tin ( reserve 1/4 cup for garnishing) then press firmly and as evenly as possible across the tart tin – a non handled cup works perfectly then – set in fridge until needed
3. Over a double boiler melt both peppermint and dark chocolate until smooth and silky – making sure chocolate bowl does not touch the water in pot underneath – then set aside to cool
4. Beat thickened cream until soft peaks
5. Fold in melted chocolate mixture into whipped cream until well incorporated
6. Pour chocolate filling on top of tart base as even as possible, touching all edges around tin
7. Garnish with reserved biscuit crumbs and fresh mint leaves then leave in fridge for at least 2 hours before serving

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If you give this recipe a go, be sure to leave a comment below! It is seriously is the easiest dessert to do. It’s the type of dessert that looks like you’ve slaved away in the kitchen for hours but in actual fact spent a mere 20 minutes. Hope you all have a lovely rest of the week.

Nibble Away,
Jo

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