After Eights chocolate tart

After Eights chocolate tart
  • Serves icon Serves 10-12
  • Time icon Hands-on time 50 min, plus at least 7 hours chilling and 30-40 min oven time

Give chocolate tart a festive upgrade with After Eights. A crisp pastry base is filled with layers of velvety mint white choc and  dark choc ganache.

Mint choc fans will also love our mint chocolate ice cream bombes.

Nutrition: per serving

Calories
361kcals
Fat
22.6g (13.5g saturated)
Protein
4g
Carbohydrates
34.6g (22.6g sugars)
Fibre
1.4g
Salt
0.2g
Calories
361kcals
Fat
22.6g (13.5g saturated)
Protein
4g
Carbohydrates
34.6g (22.6g sugars)
Fibre
1.4g
Salt
0.2g

Ingredients

For the pastry

  • 180g plain flour, plus extra to dust
  • 80g icing sugar
  • 50g cocoa powder
  • ½ tsp salt
  • 140g cold unsalted butter, cut into cubes
  • 2 medium free-range egg yolks
  • 2-3 tbsp iced water

For the white chocolate ganache

  • 70g white chocolate, finely chopped
  • 70g double cream
  • 1 tsp peppermint extract

For the dark chocolate layer

  • 100g dark chocolate, finely chopped
  • 100g double cream
  • 100g light brown soft sugar
  • 16 After Eights
  • Cocoa powder to serve

You’ll also need

  • 35cm x 11cm loose-bottomed rectangular tart tin
  • Baking beans/uncooked rice

Method

  1. Sift the flour, icing sugar, cocoa and salt together into a large bowl. Rub the butter into the dry ingredients until the mix resembles fine breadcrumbs. Add the egg yolks and 2 tbsp ice-cold water, then quickly mix until a soft dough forms, adding another 1 tbsp water only if needed (don’t overwork it). Alternatively, pulse the dry ingredients in a food processor with the butter, then add the yolks and water, pulsing again until the dough comes together. Wrap the dough in baking paper and chill for at least 1 hour.
  2. Roll out the dough between 2 pieces of baking paper to the thickness of a £1 coin, then use it to line the tart tin, pressing it up the side and leaving some overhanging. Cover and chill for another hour.
  3. Heat the oven to 170ºC fan/gas 5. Prick the pastry base a few times with a fork, then line with baking paper and fill with baking beans or uncooked rice. Bake for 20 minutes, then remove the beans/rice and paper and bake for 15 20 minutes until the pastry feels sandy to the touch. Leave to cool completely, then use a sharp knife to trim away the excess pastry.
  4. To make the white chocolate ganache, melt the chocolate and cream in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Remove from the heat, stir in the peppermint, then leave to cool for 15 minutes. Pour into the tart case, then chill again for 1 hour.
  5. For the dark chocolate layer, melt the chocolate, cream and sugar in a heatproof bowl set over a pan of barely simmering water as before, stirring until the chocolate is melted and the sugar dissolved. Remove from the heat and leave to cool for 15 minutes, then pour on top of the white chocolate layer in the tart. Arrange the After Eights in a tile pattern on top, then chill for 4 hours or until set completely. When ready to serve, carefully remove the tart from the tin. Dust with cocoa and slice.

delicious. tips

  1. Assemble the tart up to 1 day ahead, then cover and chill. Dust with cocoa powder and slice to serve. Leftovers will keep for several days in an airtight container in the fridge.

Recipe By

Esther Clark

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