I was in a bit of baking mood and thought I’d make some mini tarts. Since I was a child I’ve enjoyed Feast ice lollies with the crisp, cold piece of chocolate hidden in the middle and will never cease to love the mint version, so I decided to put it into tart form. The recipe is pretty simple (simple is always a good thing!) but the results are really tasty and would be fantastic on any occasion. Chilling the finished tarts is important as it not only enhances the minty freshness but it allows the filling to set (although if you can’t wait to try them – like me – I’m sure you won’t mind the filling spilling out and onto your hands!). The amout of pastry makes exactly 12 cases so you’ll have to re-roll the trimmings!
Mint Choc Tarts
for the pastry
- 100g plain flour, sifted
- 1 tablespoon cocoa powder, sifted
- 55g butter, chilled and cubed
- 20g icing sugar, sifted
- 1 egg yolk, beaten
for the filling
- 100g white chocolate, melted
- 100ml double cream
- ¼ teaspoon peppermint extract (I use Sainsbury’s Taste the
- sprinkles, to decorate
Make the pastry: in a medium-sized bowl, rub the butter into the flour and cocoa powder to form fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg yolk then press together to form a ball. Wrap in cling film and refrigerate for at least 30 minutes.
Grease a 12-hole bun tin then roll the pastry between a sheet of non-stick baking paper and the cling film to 3mm thick. Use a 7cm fluted round cutter to cut 12 circles of pastry and place one in each hole of the bun tin. Chill for 15 minutes.
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4. Prick the bases of the pastry cases then bake in the oven for 15 minutes. Cool in the tin for a few minutes then transfer to a wire rack.
Make the filling: whisk the double cream until stiff then stir in the peppermint extract and melted chocolate. Spoon or pipe the filling into the cooled pastry cases, decorate with sprinkles, then transfer to the fridge and chill for at least 30 minutes before serving.