How to make "Emerald marine Chocolate mint tart"

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness with fewer calories.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while maintaining sweetness.

fresh mint leaves

🥗Healthier: mint extract

💰Cheaper: dried mint

Mint extract offers a concentrated flavor.

chocolate shavings

🥗Healthier: cocoa powder

💰Cheaper: chocolate chips

Cocoa powder provides a chocolate flavor at a lower cost.

Cream the butter and mix in the powdered sugar.

Beat the whole egg and whisk it together.

Add the beaten eggs in several batches to the butter and sugar mixture.

Divide the cake flour and cocoa powder into two parts and mix in.

Wrap the dough in plastic wrap and place in the refrigerator for at least 3 hours.

Butter the tart mold and refrigerate it.

Roll out the dough to a thickness of 3 mm and rest in the refrigerator for 30 minutes.

After setting the mold, picket the dough and let it rest for 30 minutes.

Preheat the oven to 160°C (320°F) and bake for 35 minutes.

Brush the tart with egg yolk and then preheat the oven to 140°C (284°F) and bake for an additional 5 minutes.

Chop the sweet chocolate and boil the heavy cream, then emulsify it with the chocolate to make ganache.

Mix the mojito mint syrup, blue curaçao syrup, green mint syrup, and water in a saucepan and heat.

Mix the agar and granulated sugar, then melt it while heating with the syrup mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens