153 This rich chocolate tart with a crisp pastry and creamy filling can be served as an after dinner dessert or for a special afternoon tea. The combination of mint and chocolate makes this tart a chocolate lover's dream. Oven setting: CircoTherm® Intensive METHOD To the make the pastry, place the flour and butter in Serves: 6–8 a medium bowl. Rub the butter into the flour until it Preparation time: 30 minutes resembles breadcrumbs. Add the egg and mix to form Cooking time: 30 minutes a dough. Level of difficulty: Easy Place the pastry between 2 sheets of baking paper and roll out into a circle4–5mm thick. Place in the fridge INGREDIENTS and chill for 30 minutes. Remove from the fridge, roll out to about 3mm and place into a greased 20cm flan BASE tin. Using a fork prick the base of your pastry and set 250gplain flour aside while making the filling. 125g butter, softened Place the chocolate, cream, sugar and butter into a 1 egg, beaten medium saucepan. Place on Induction level 5 and stir FOR THE FILLING until everything has melted together. Remove mixture 450g dark chocolate from the heat and allow for cool for 5 minutes. Add the eggs and peppermint essence whisking thoroughly 200ml cream until combined. 150g caster sugar 50g butter, cubed Preheat oven on CircoTherm® Intensive at 190°C and 3 whole eggs place a wire rack on shelf level 1. Pour the chocolate mixture into the pastry shell. Place tart in the oven 1–2 tsp peppermint essence and bake for 30–35 minutes. The tart is cooked when it wiggles like a rfim jelly. Allow to cool at room temperature for at least 1 hour before serving. NOTE The pastry shell and filling are cooked together using NEFF’s CircoTherm® Intensive saving time, no blind baking required. The tart can be made a day in advance. Remove from the refrigerator an hour before serving. THE NEFF AUSTRALIA COOKBOOK DESSERTS