Our Recipes, re-invented from cooking shows
Chocolate Mint Tartlettes
Prep. Time:
Baking Time:
Total Time:
Serves:
30 minutes
2 hours
Makes 24 tarlets
In the 2025 season of The Great American Baking Show™, in the finals we saw Adela create this wonderful tartlet as her signature dish. This is our version.
Ingredients
Tartlettes made from sweet chocolate pastry (see related recipe)
Several sprigs fresh mint
1 cup heavy whipping cream
Peppermint extract
1 cup best quality white chocolate chips
2 teaspoons vanilla powder
1 pinch salt
150 g 70% dark mint chocolate
Instructions
Put the mint into a small pan with the cream and scald it over medium heat. Leave the cream to infuse overnight. Next morning, taste the cream and if it isn't sufficiently minty, add a few drops of peppermint extract.
Measure out chocolate chips. Place into the bowl of a stand mixer.
Remove the mint and reheat cream in a saucepan until it just starts to steam.
Pour cream over chocolate and make sure it's completely covered. Let stand 5 minutes.
Mix at low speed until cream and chocolate are completely combined. Be patient - make sure there is no pool of chocolate at the bottom.
Let mixture cool at room temperature until it's a peanut butter consistency. Do not place in the fridge.
Add vanilla and a pinch of salt. Attach the whisk attachment to the mixer.
Whisk on medium until all the ingredients are incorporated, then turn the mixer up to high for 2-3 minutes, until ganache is light and fluffy.
Spoon the whipped ganache into the pastry cases and refrigerate for 15 minutes.
Break the mint chocolate up into small pieces and drop them into a round bowl which fits over a pan. Put water into the pan and rest the bowl on top. The bowl should not touch the water. Turn the heat on fairly low and stir the chocolate constantly while it melts. Tip it into a piping bag with a thin nozzle and pipe the chocolate over the ganache.
