Ingredients:
For the pastry:
250g flour
125 butter
25g cocoa powder
3-4 tbsp milk
For the filling:
1-litre white vanilla ice cream
1 full pack of extra strong mints (about 12 in a pack)
A small handful of fresh mint
50g melted chocolate, for decoration purposes
Method:
In a bowl, weigh out the flour, butter and cocoa powder.
Rub the butter into the dry ingredients, until you have a breadcrumb texture.
Add the milk and mix to form a ball.
Tip out the dough onto a clean work surface and gently knead until you have formed a pastry dough.
Chill in the fridge for 30 minutes as this will help prevent shrinkage when baking.
Preheat the oven to 160°C.
Roll out the pastry dough on a floured work surface, until it’s the thickness of a £1 coin.
Line the tart tin with the pastry, and press up the sides of the tin with any excess dough to make sure the pastry fill in any gaps around the tin.
Trim the edges of the pastry, and line with parchment and baking beans.
Place in the oven and bake for 20-25 minutes or until the pastry is fully baked and crisp.
Remove from the oven and allow to cool whilst you work on the filling.
For the filling, grate the extra strong mints into a powder, finely chop the fresh mint and add both to a mixing bowl.
Add in the ice cream and mix, making sure the mint is evenly mixed through.
Pour into your cooled pastry tart shell and drizzle over the chocolate.
Place back in the freezer for 30 minutes before serving.
Products Used:
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