Mint Cream Tart

Fresh mint cream tart with small sweet candy hearts.

12 servings

Ingredients

For the dough:

• 200 g butter, soft
• 100 grams of sugar
• 1 egg
• 300 g spelled flour

For the mousse:

• 2 pcs. yolks
• 150 grams of sugar
• 500 ml whipped cream
• 50 ml peppermint syrup
• 150 g sugar heart

Preparation

1. Preheat the oven to 165°C for circulating air or 180°C for top/bottom heat.
2. For the shortcrust pastry, beat the butter with the sugar until white, and stir in the egg. Gradually knead in the flour. Wrap the dough in cling film and place in the fridge for 30 minutes. Roll out the pastry and line the tart pan with it.
3. Place another layer of baking paper on top and fill with the chickpeas. Blind bake the tart for 15 minutes.
4. Remove the baking paper and the peas and bake the tart for another 10-15 minutes until golden brown.
5. For the mousse, beat the egg yolk with the sugar in a mixing kettle over the water bath, stir and keep ready. Whip the cream and stir in the syrup. Fold the mint cream into the egg mixture and spread over the tart.
6. Chill the tart and serve garnished with candy hearts.