On the blog this month, we looked at different herbs and one that is in season this month is mint, so here is one way to use mint in your cooking, with this dark chocolate tart.
For the pastry
160g plain flour
1 tbsp caster sugar
1 tbsp cocoa powder
115g cold butter
1 tbsp ice cold water
For the ganache
240 ml cream
15 fresh mint leaves
100g dark chocolate
1 tbsp caster sugar
Why not use locally produced chocolate from one of the region’s chocolatiers? You can also pick up some local cream and butter and you can find locally grown mint in farmshops and delis across the county.
In a large bowl, combine the flour, sugar and cocoa powder. Cube the butter and using your finger tips, rub it into the flour mixture until it resembles bread crumbs. Add the cold water and using a spoon, bring the mixture together until it becomes dough, using your hands shape it into a ball and wrap with cling film, refrigerate for around an hour.
Once the pastry has chilled, lightly flour a flat surface and roll out the dough to the size of your pastry dish or tart tin. Gently transfer the pastry into the dish and trim the edges as needed. Pop it back in the fridge for a few minutes while you preheat the oven to 180 degrees or gas mark 4.
Once the oven is the right temperature, prick a few holes in the pastry with a fork and then bake for 20 minutes. Set aside and allow to completely cool.
While the pastry is cooling, start on the chocolate ganache.
In a small saucepan, add the cream and the mint leaves, bring it to the bowl over a low heat and then take off the heat, cover the pan and leave the mixture to infuse for 20 minutes.
Chop the chocolate and place it into a heatproof bowl, place to the side, uncover the cream and add the sugar, stir the sugar while bringing to the boil and then immediately pour through a sieve over the chocolate. Stir together until the chocolate has melted and the mixture is thick and glossy.
Leave aside and allow to cool before pouring over the pastry, smooth over the top and place the tart in the fridge for an hour to set. Serve cold, with cream or ice cream.