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After Eight Mint Chocolate Tart

A delightful tart featuring a crisp chocolate biscuit base, silky mint cream filling, and glossy dark chocolate topping, perfect for any occasion.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 250 g chocolate biscuits Digestives, Oreos, or chocolate grahams
  • 80-100 g unsalted butter, melted For binding the base
Mint Filling Ingredients
  • 250 g cream cheese or mascarpone Cream cheese gives a slight tang; mascarpone is milder
  • 60 g powdered sugar To sweeten the filling
  • 1 teaspoon vanilla extract Rounds out the flavor
  • 1-1.5 teaspoons peppermint extract Add to taste for mint strength
  • 200 ml heavy cream, softly whipped
  • 6-8 After Eight mints, chopped Fold into the filling and save some for decoration
  • a pinch salt Enhances chocolate flavor
Chocolate Topping Ingredients
  • 150 ml heavy cream For heating and mixing with chocolate
  • 200 g dark chocolate, chopped 50 to 70 percent cocoa for best flavor

Method
 

Make the Base
  1. Crush the chocolate biscuits until fine. Stir in melted butter and press firmly into a tart tin. Freeze for 10 minutes or chill for 20 to set.
Whip the Mint Filling
  1. Beat cream cheese or mascarpone with powdered sugar until smooth.
  2. Add vanilla, salt, and peppermint extract. Fold in the whipped cream and chopped After Eight mints.
  3. Taste for mint strength and adjust as needed.
Fill and Chill
  1. Spread the mint cream into the cold base and smooth the top. Chill for 30 to 40 minutes while preparing the topping.
Make the Chocolate Topping
  1. Heat heavy cream until steaming and pour over chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Add a pinch of salt and let cool slightly.
Finish the Tart
  1. Pour ganache over the mint layer and chill for 2 to 3 hours until fully set.
  2. Top with extra After Eight mints and chocolate shavings before serving.
Slice and Serve
  1. Warm a knife in hot water, wipe dry, and slice for clean edges.

Notes

This tart can be made gluten or dairy free with suitable substitutes. It lasts 3 to 4 days in the fridge, and can be frozen for up to one month.