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Dezaan Damien Mint Tart Copyright Faydit Photographt Edible Art 01XI21 LR  8
Part 1: Carbon black sable
  • 350g Unsalted butter, diced
  • 190g Confectioner’s sugar
  • 95g Ground almonds
  • 765g All-purpose flour
  • 35g deZaan Carbon Black Cocoa Powder
  • 55g Egg yolks
  • 85g Egg whites
  1. Combine all ingredients minus the two quantities of egg in a stand mixer bowl and use the paddle attachment on a low speed until a crumble like consistency has been achieved.
  2. Next, add in the egg whites/yolk and mix on a low speed until the pastry begins to form a dough.
  3. Remove from the bowl and knead together by hand before rolling between parchment paper until you reach the desired thickness.
  4. Rest in the fridge for a couple of hours before lining your tart cases and placing them in the freezer until firm. Bake at 160°C/320°F for 14-16 minutes before removing, allowing to cool and shaving any rough edges with a grater.
Part 2: Dark Chocolate & Mint Tart mixture
  • 120g Egg whites
  • 80g Egg yolks
  • 275g Dark chocolate (60-75%)
  • 35g deZaan True Dark Cocoa Powder
  • 65g Granulated sugar
  • Mint Essence to taste
  1. In a stand mixer, whisk on high speed the egg yolks & whites until light & fluffy. Add in the cocoa powder & whisk until incorporated.
  2. Over a low heat, combine the remaining ingredients and stir until fully melted.
  3. Pour the melted mixture into the fluffy eggs & whisk to combine fully. Once fully combined, transfer into a piping bag ready to fill each pre-baked tart case.
Part 3: Carbon Black Cocoa Powder whipped ganache

230g Double cream 115g Milk chocolate 5g Bronze gelatine sheets 25g deZaan Carbon Black cocoa powder 210g Double cream

  1. Once you have softened the gelatine sheets, place them in a suitably sized jug with the chocolate – ensuring there is enough room in the jug for the full recipe to be stored once completed.
  2. Next, begin to simmer the 230g cream & cocoa powder whisking to combine.
  3. Before it begins to boil, pour the contents into the jug and process with a hand blender.
  4. Once smooth, add in the 210g double cream and process until before allowing to cool/set int eh fridge, before whipping to soft peaks when required.
Part 4: Mint Cremeux
  • 110g Whole milk
  • 10g Fresh mint leaves
  • 10g Granulated sugar
  • 5g Bronze gelatine sheets
  • 50g Egg yolks
  • 40g Egg whites
  1. Begin by boiling the milk with the fresh mint before removing from the heat, covering with cling film and leaving to ‘infuse’ for an hour. Next, soak the gelatine sheets until soft before placing to one side.
  2. Strain off the milk into a clean pan, discard the leaves, and then add in the sugar & egg yolks/whites before returning to a low heat.
  3. Proceed to ‘cook out’ until the mixture reaches & maintains a temperature of 74°C/165°F before removing from the heat and stirring in the softened gelatine to dissolve.
  4. Pour into your desired mould, freeze until firm before removing and storing until ready to use.
Part 5: Assembly
  1. Once you have pre-baked your tart cases, fill each with the prepared tart mixture and use a palette knife to smooth over. Bake at 160°C/320°F for 9-11 minutes before allowing to cool fully.
  2. To finish, I used my basic mirror glaze recipe that can be found on many of my other deZaan recipes to glaze the mint cremeux ‘mint green’, before sitting central on top of the cooked, cooled tart. Next I prepared and piped my Carbon Black whipped ganache ensuring the remaining surface area of the tart is covered (as pictured).
  3. Finish with tempered chocolate feathers and fresh mint and/or edible gold leaf if you wish. Best enjoyed the day of preparation but the individual elements can easily be frozen and saved for a later date.


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