Mint Chocolate Tart

Mix

Keep in the fridge until the mixture is dough consistency.
Roll the dough to 1 cm.
Cut into 18 cm discs and bake in the oven at 180°C in the rings.

Boil

Add

Pour on

Stir the mix until consistency of icing.

Dip

in

Sprinkle with

Place the leaves on a tray and place in a 100°C oven for a few minutes, until the leaves crystallise.

Unmould and ice the mint ganache with milk chocolate icing and place on the sablé breton disc.
Decorate with crystallised mint leaves and fine chocolate décor.