Mint Chocolate Cheesecake Tart
Prep
30 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This mint chocolate cheesecake tart is one of my favorite desserts to make when I want something elegant but not overly complicated. The beauty of this recipe is that it comes together in just seventy minutes from start to finish, making it perfect for weeknight entertaining or when you need a last minute treat. Dark chocolate is packed with antioxidants that make indulging feel a little less guilty, and the fresh mint extract adds a sophisticated flavor that feels like you spent hours in the kitchen. The best part? Most of these ingredients are probably already sitting in your pantry, so it won't break the bank.
Ella x
Ingredients
- 250all-purpose flour
- 150butter, softened
- 200granulated sugar
- 2eggs
- 100milk
- 1mint extract
- 200dark chocolate chips
- 150heavy cream
- 1salt
- 50confectioners' sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Line the baking sheet with parchment paper.
- 2
Roll out the pastry dough to a thickness of about 3mm. Transfer it to a 20cm tart pan with a removable bottom.
Tip: Press the dough into the corners of the pan.
- 3
Prick the bottom of the crust with a fork and bake for 15 minutes. Allow the crust to cool completely.
Tip: If desired, press a few holes in the bottom of the crust to help the filling set faster.
- 4
In a medium saucepan, melt the chocolate chips over low heat, stirring occasionally.
Tip: Add the heavy cream and stir until the mixture is smooth and glossy.
- 5
In a large mixing bowl, beat the eggs and sugar until light and fluffy. Add the mint extract and mix well.
Tip: Add the flour and mix until just combined.
- 6
Pour the chocolate mixture into the egg mixture and mix until smooth.
Tip: Stir in the confectioners' sugar and salt.
- 7
Pour the filling into the cooled pastry crust and smooth the top.
Tip: Chill the tart in the refrigerator for at least 2 hours before serving.
- 8
Just before serving, sprinkle the confectioners' sugar over the top of the tart.
Tip: Slice the tart into 8 equal pieces and serve.
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