- 3 eggs
- 160ml thickened cream
- 60g good-quality dark chocolate, melted, cooled
- 2 tablespoons cocoa powder, plus extra to dust
- 40ml (2 tablespoons) creme de menthe, plus extra to serve
- Whipped cream, to serve
- Mint leaves, to serve
- 225g plain flour
- 40g icing sugar
- 125g unsalted butter, chilled, cubed
- 2 egg yolks
To make the pastry, place the flour and icing sugar in a food processor and mix for a few seconds to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolks and process until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart pan. Refrigerate for 30 minutes.
Preheat the oven to 180°C.
Line the pastry shell with baking paper and fill with rice or pastry weights. Bake in the oven for 10 minutes. Remove paper and weights and return to the oven for five minutes until dry and crisp.
Place the eggs, cream, chocolate, cocoa and creme de menthe in a bowl and beat to combine. Pour into the tart shell and bake in the oven for 25-30 minutes until just set. Set aside to cool (don’t refrigerate).
Swirl a little of the extra creme de menthe through the whipped cream. Slice the chocolate and mint tart and dust with cocoa powder. Serve with the cream and garnish with a few mint leaves.