Share this recipe

    Customer recipe
  • By tink
  • View all recipes by tink
  • Save to your scrapbook
  • Save to your scrapbook

    Seriously Chocolatey After dinner mint chocolate tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Chocolatey After dinner mint chocolate tart

    Layers of dark Belgian mint chocolate, sumptuous mint cream and rich dark Belgian chocolate ganache in a light crisp chocolate pastry case, finished with white chocolate leaves.

    What makes it the ultimate summer Seriously From Waitrose dessert?

    This is a rich decedant dessert, a twist on the classic after dinner mint! It has a fresh taste whist still being very chocolately and satisfying. It is a perfect finish to a summer meal and great for dinner parties or after an evening barbeque. I made a variety of desserts and trialled them on friends and family and this was the definite winner!


    • Pastry:
      225g plain flour
      30g cocoa powder
      35g icing sugar
      150g unsalted butter
      ~2 tbsp cold water

      Dark Belgian chocolate with mint extract

      White chocolate mint layer:
      200ml double cream
      150g white chocolate
      ~4tsp peppermint extract (amount will vary depending on quality of extract, should have a good minty flavour!)

      Dark chocolate ganache:
      150g dark Belgian chocolate
      225ml double cream
      4 egg yolks
      50g caster sugar


    1. Method: Make pastry and bake blind for ~15mins, uncover and bake for 5-10mins. While still hot, grate over a thin layer of dark mint choc. Allow to cool. White mint layer: Bring cream to boil, add choc, stir until melted, add mint extract to taste. Pour a thin layer over the cooled pastry case(s). Refrigerate to set. Ganache: Melt choc and cream. Beat egg and sugar and stir into chocolate mixture. Stir until thickens slightly. Cover tarts and refrigerate to set. Top with white choc leaves.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars