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
Servings: 12 Servings
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.