y recent adventure to the colourful delights of Morocco has naturally fuelled my blogging obsession once again. I have, for this week at least, exhausted the classic tagine and now have only sweet treats on the mind. Green & Blacks recent emphasis on colour in our taste and perception can not only be reflected in their packaging but I couldn’t help but see this mirrored in Morocco which is a country that is summed up by colour and flavour. A feast for the eyes. With teasing fresh mint tea available in Morocco at any opportunity (whether requested or not) I stole this flavour inspiration using Green & Blacks new ‘Mint Crisp’ bar.
If you’re a chocolate connoisseur you’ll already have noticed Green & Blacks new bars – ‘Thins’ – so this won’t come as surprising news. Long ago I spotted the ‘Mint Crisp’ flavour and stocked up. I love this new format or bite-sized slices of flavoursome chocolate. Ironically here I’ve used the new ‘Thins’ bar in this recipe….which won’t make you that. But hey, the mint brings back the buzz of the Medina’s and Riads.
This tart is rich and dense. If you’re not a mint fan then feel free to make this soley dark or try using G&B’s salted caramel thins in stead. The crunchy topping adds a lovely texture but again can be substituted with pecans, walnuts, or almonds (which would go particularly well with the salted caramel bar). Devour with some clean simple ice cream or fruit.
- 1 x quantity of shortcrust pastry (see here for recipe) made with additional small handful of desiccated coconut.
- 150g Green & Blacks ‘Mint Crisp Chocolate’
- 100g Green & Blacks dark 70-80% chocolate
- 100ml single cream
- 250ml whole milk
- 3 beaten eggs
- 1 tsp vanilla extract
- 50g pistachios
- 1 tbsp caster sugar
- 4 tbsp desiccated coconut
- 1 large lime, zest only
- Start by making the pastry case according to the link above and using a deep 20cm wide pastry case. Add a handful of coconut to the flour if you like.
- Preheat the oven to 180°C. Set aside your blind baked pastry case while you make the filling.
- Mix the cream and milk together in a saucepan and heat until just about to come to the boil.
- Remove from the heat and break in the chocolate in small pieces. After a few minutes mix together until the chocolate is smooth and fully melted into the cream. Use a whisk to throughly combine the cream and melted chocolate.
- Leave to cool until lukewarm.
- When lukewarm, beat in the eggs and vanilla.
- Place the tart case on a baking tray and fill ¾ full with the chocolate filling.
- Place the tray on the oven shelf and once its stable, fill the tart to full with the remaining mixture (or as much as will fit int your tin! I had a little left over)
- Bake for about 20 minutes until just set and shiny.
- Remove from the oven and leave to cool completely.
- Meanwhile make the topping. Crush the nuts in a pestle and mortar until finely crushed but with a few chunks here and there.
- Toast the coconut in a dry hot frying pan until just beginning to colour golden and then add to the nuts. Stir in the lime zest and the sugar and combine.
- Once the tart has cooled, use this mixture to scatter over the top of the tart.