This is the easiest and most decadent tart, with flavours that will tingle your taste buds. The coolness of the mint and the richness of the chocolate with just a hint of ginger is the perfect partner for the Fleur du Cap Series Privée Merlot.
200g good quality ginger biscuits
60g melted butter
1 cup cream
225g mint Lindt chocolate
Fresh mint leaves and berries to garnish
Pre-heat the oven to 180C.
In a food processor, process the biscuits to fine crumbs. Add the melted butter and process until mixed.
Transfer the crumbs to a tart tin with removable base. Using a glass with a flat bottom to flatten the crumbs on the bottom and on to the sides.
Bake for 10 minutes until just slightly darker in colour. Let it cool.
For the filling.
Chop the chocolate in chunks and place in a bowl.
Heat the cream over medium heat and allow to simmer slightly.
Pour the cream over the chocolate then allow to stand for 3 minutes before stirring.
Stir the chocolate mixture until all the chocolate are fully combined.
Pour the chocolate mixture into the cooled tart shell and place in the fridge for 3 hour or overnight to set.
Garnish with fresh berries and mint.