No-Bake Mint Aero Tart
This Mint Aero Tart has a biscuit base, a peppermint filling and chocolate ganache and is topped with peppermint aero bubbles.
I have wanted to make this Mint Aero Tart for such a long time, and I am so happy I finally got around to it. It is by far one of my absolute favourite desserts.
How To Make the Mint Aero Tart
For the base of this recipe, I used milk chocolate digestives rather than just normal plain ones. You can use plain ones if you prefer it is completely up to you. I just thought that the milk chocolate in the tart would fit in with the chocolate filling.
In this tart, I used the same method to make the base as I did in my Chocolate & Salted Caramel Tart and KitKat Tart. I crush the biscuits in a food processor, but you can also do this in a food-safe bag with a rolling pin (it is a great way to get out any frustration!)
When you add the butter to the crushed biscuit it must be melted. I melt mine in the microwave in 20-second bursts. If you add it to the biscuit without melting it the biscuit will obviously stick to it, but you will then just have a big stick of butter with some biscuit stuck to it. Melting it makes it so easier to mix into the biscuit base.
If you are using chocolate digestives, you will notice that there is less butter in this recipe. This is just because when you add the warmed butter it melts the chocolate which helps the biscuit base combine together.
If you are using normal digestives, then you will need to increase the amount of butter to 175g.
For this recipe, I used this tart tin. It is a loose-bottomed tin which just makes it so much easier to get the tart out once it has set. Press the biscuit mixture into the bottom and sides of the tin and pop it into the fridge. This just helps it set, so when you add the peppermint filling it stops it from sticking and pulling up the biscuit.
The filling for this tart is peppermint and chocolate. I wanted to keep the filling simple so went for a mint filling you might find normally in a mint slice.
Related Recipes
Chocolate & Salted Caramel Tart
You want the peppermint filling to be quite thick and gloopy just because when you cut into the tart when you are ready to eat, it holds its shape better.
I added Colour Mill Green Food Colouring to the peppermint mixture. You literally only need to add the teeny, tiniest amount. I didn’t want a bright green filling, and the food colouring is very strong.
Pour the mixture into the bottom of your tin and smooth out and pop it back into the fridge.
The chocolate ganache topping is made using milk chocolate, double cream and a little butter.
The butter is completely optional, the ganache works perfectly without it, but I think it helps it set just a tiny bit softer which makes it easier when you are serving and having to cut the tart up.
For the decoration, I did go for a different look. I decided to drizzle over some white chocolate and decorate with Aero Peppermint Bubbles. You could decorate using double cream, but to be honest you can decorate it in any way you want!
HOW DO I FIX MY GANACHE IF IT HAS SPLIT?
So, if your ganache has split it is because the cream and chocolate haven’t combined properly. Don’t worry to fix it add a splash of cream and mix again. This should bring it back together. If not pop it into the fridge and stir it every 10-15 minutes and this should also bring it back together.
Alternatives
You could make this using chocolate Aeros or even Orange ones. Just add orange flavouring instead of peppermint and you could add a little orange food colouring too.
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No-Bake Mint Aero Tart
Ingredients
For the Base
- 350 g Chocolate Digestives
- 100 g Unsalted Butter or Stork
For the Filling
- 300 g Icing Sugar
- 1 tsp Peppermint Extract
- 5-8 tbsp Cold Water
- Green Food Colouring
- 300 g Milk Chocolate
- 25 g Unsalted Butter
- 150 g Double Cream
For the Decoration
- 50 g White Chocolate
- Peppermint Aero Bubbles
Instructions
To Make the Base
- Crush your biscuits into small crumbs. I used a food processer but you could put them in a food bag and crush them with a rolling pin.
- Once they are completely crushed add the butter to the food processor and pulse until the biscuits resemble wet sand. Alternatively, you could add your crushed biscuits to a bowl and add your butter mixture.
- Pour the mixture into your tin and press into the base and sides.
To Make the Filling
- Add the icing sugar to a large bowl with the peppermint extract. Add the water 1tbsp at a time stirring in between each addition until the icing resembles a thick paste.
- Add the food colouring a little at a time, stirring in between each addition until you reach the desired colour.
- Pour the icing mixture into your tin and leave to one side.
- Break up your chocolate into a bowl, add in the butter and leave to one side.
- In a heatproof bowl add your double cream and melt in the microwave on 30 second bursts until it is just about to start boiling. Alternatively, you can heat the cream up in a saucepan on a medium heat. You will know it is ready as there should be small bubbles around the edge of the bowl/pan.
- Pour the cream over the top of your chocolate and butter and leave for 2-3 minutes, the heat of the cream should melt the chocolate.
- Stir the chocolate mixture until it is completely incorporated and smooth. If there are still little lumps of chocolate put the entire mixture back into the microwave on 10-second bursts until it is completely smooth.
- Pour the mixture into your tart tin. Pop it into the fridge for 4-5hours or until the chocolate has completely set.
To Decorate
- Once the chocolate has set remove the tart from the tin and place it onto your serving plate.
- Melt the white chocolate in a heatproof bowl, in the microwave on 20-second bursts. Remember and stir in-between each burst until the chocolate is completely melted and smooth.
- Drizzle over the top of the tart and decorate using Peppermint Aero Bubbles.