Mint Chocolate Cheesecake Tart

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line the baking sheet with parchment paper.

2. 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. 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. 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. 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. 6

   Pour the chocolate mixture into the egg mixture and mix until smooth.

   Tip: Stir in the confectioners' sugar and salt.

7. 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. 8

   Just before serving, sprinkle the confectioners' sugar over the top of the tart.

   Tip: Slice the tart into 8 equal pieces and serve.