Recipe Book: Autumn Chocolate Tart

We’re really getting into the spirit of Autumn here at the Mint Mag and are looking forward to all of the delicious treats that the season brings. Here’s one for those with a sweet tooth!


Shortcrust Pastry:

250g flour
80ml water
125g butter at room temperature and diced
1 pinch of salt

Frangipane Filling:

110g hazelnut meal/flour
120g brown sugar
4 eggs
20g cocoa powder (unsweetened)
2 tbsp fresh cream
1 tsp rum
1 pinch of salt



1. In a large bowl mix together flour and salt

2. Add butter to flour and mix with your finger tips to get a fine sandy texture

3. Add water and mix quickly with your hand to form a dough

4. Wrap the dough in cling wrap and let it rest for one hour in the fridge

5. Preheat oven to 180°C

6. In a bowl mix together hazelnut meal, salt and cocoa powder

7. In an other bowl whip egg and sugar until frothy

8. Add gradually hazelnut meal into egg batter and stir well to combine and get a smooth batter

9. Add fresh cream and rum and mix well

10. Then, roll down the tart dough on a dusted flour surface

11. Cut dough to fit your tart pan and prick the bottom of the dough with a fork

12. Pour equally the batter in each tart shell

13. Bake for 25-30 minutes

14. Remove from the oven, turn out of tins and let cool on a wire rack.

Walnuts and toasted silvered almonds

Apple chips:
1 apple

Slice horizontally and place slices on a tray lined with baking paper. Grill for a couple of minutes, until dry. Then let them cool and cut out with fancy shape cookie cutter in each slice.

Chocolate leaves:
10 mint leaves, washed and dried.
40g dark chocolate, melted over a water bath

Using a brush, evenly coat the back of each leaf with chocolate (1-2 mm thick)
Let them dry and then peel carefully the mint leaf from chocolate.

Fudge pearls:
60g caster sugar
20g honey
25cl milk
30g butter chopped

In a sauce pan over medium heat, mix sugar, honey and milk. Bring it to a gentle boil and stir from time to time. Add butter gradually and keep on stirring. Let the mixture to thicken and colour. Then pour in silicon pans and let it cool and firm up. Turn out of pan and dice it. Then roll softly between your palms each cube of fudge to shape it like a pearl.

Credit // At Down Under


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