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Mint Chocolate Tart
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Serves: 8 - 10
200ml Waitrose Extra Thick Double Cream
25g unsalted butter
Chocolate Mint Thins, roughly chopped
1 tbsp whole milk
Sweet Pastry Case
1. Put the cream in a small saucepan and gently heat until just below boiling. Remove the pan from the heat and stir in the butter and chocolates until smooth. Add the milk and stir well to combine. Pour into the pastry case and allow to cool. Chill for 2 hours in the fridge.
2. If liked, dust with icing sugar and/or cocoa powder, decorate with fresh mint leaves and serve with cream, if liked.
Typical values per serving: