Prep time:
30 minutes
Cooking time:
30 minutes
Level of Difficulty:
CircoTherm® Intensive



250g plain flour
125g butter, softened
1 egg, beaten


450g dark chocolate
200ml cream
150g caster sugar
50g butter, cubed
3 whole eggs
1-2 tsp peppermint essence
Cocoa powder for dusting

This recipe is prepared with NEFF’s CircoTherm® Intensive. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

This rich chocolate peppermint 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 lovers dream.


For the pastry, place the flour and butter in a medium bowl and mix with your hands until semi combined. Add the egg and form a ball.

Place the pastry between 2 sheets of baking paper and roll out into a circle 4-5mm thick. Place in the fridge and chill for 30 minutes. Remove from the fridge, roll out to about 3 mm and place into a greased 20cm flan tin. Using a fork prick the base of your pastry and set aside while making the filling.

Place the chocolate, cream, sugar and butter into a medium saucepan.Place on Induction level 5 and stir until everything has melted together. Remove mixture from the heat and allow for cool for 5 minutes. Add the eggs and peppermint essence whisking thoroughly until all has combined.

Preheat oven on CircoTherm® Intensive at 190°C and place a wire rack on shelf level 1. Pour the chocolate mixture into the pastry shell.  Place tart in the oven and bake for 30-35 minutes. The tart is cooked when it wiggles like a firm jelly. Allow to cool at room temperature for at least 1 hour before serving. Dust the top of the tart with cocoa powder.


The pastry shell and filling are cooked together using NEFF’s CircoTherm® Intensive saving time, no blind baking required. The tart can be made the day in advance, remove from the refrigerator an hour before serving.

Authors Bio:

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

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