Mint Chocolate Custard Tart

Instructions

1. 1

   Preheat the oven to 180°C. Roll out the dough to a thickness of 5mm and transfer it to a 23cm tart pan.

   Tip: Use a light touch to avoid over-working the dough.

2. 2

   In a large bowl, whisk together the confectioner's sugar and flour.

   Tip: Make sure to get rid of any lumps.

3. 3

   Add the melted butter, salt, and pistachio meal to the bowl. Mix until the dough comes together in a ball.

   Tip: Don't overmix.

4. 4

   Press the dough into the prepared tart pan. Chill in the freezer for 10 minutes.

   Tip: This will help prevent the crust from shrinking during baking.

5. 5

   Bake the crust for 15 minutes.

   Tip: Keep an eye on it to prevent burning.

6. 6

   In a separate bowl, whisk together the milk, eggs, and mint extract until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

7. 7

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth.

8. 8

   Pour the milk mixture into the baked tart crust.

   Tip: Make sure to pour slowly to avoid creating air pockets.

9. 9

   Drizzle the melted chocolate over the custard.

   Tip: You can use a spatula to create a marbled effect, if desired.

10. 10

    Chill the tart in the refrigerator for at least 2 hours before serving.

    Tip: This will help the flavors meld together.