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Dessert for the week-end, fresh, sweet and super tasty 😉

Sweet almond dough

  • 120g Butter
  • 2g Salt
  • 90g Icing sugar
  • 40g Almond powder
  • 200g Flour
  • 1 Egg

Mint-chocolate cream

  • 100g Liquid cream
  • 20g Glucose
  • 100g White chocolate (Valrhona)
  • 8g Dried mint leaves

Mint tea

  • 60g Mineral water
  • 10g Fresh or dried mint leaves
  • Green tea (gunpowder)

Halva with white chocolate and pine nuts

  • 60g Pine Nuts
  • 70g White Chocolate


  • 2 Eggs
  • 45g Sugar
  • 25g flour
  • 25g Cornstarch
  • 30g Sugar

First, start with the dough. Mix the ingredients in the order until you obtain a homogeneous mixture. Form the dough into a ball and let rest in refrigerator for about 1 or 2 hours.

Now prepare the biscuit: beat the eggs in a mixer or by hand. Add gradually the sugar. Once finished, add gently the sifted flour and cornstarch with a spatula. Fill into a pastry bag and poach a circle (5 to 7 cm in diameter). Put the biscuit in the oven at 210°C and bake for a few minutes, until it becomes golden brown.

Meanwhile prepare the tea by boiling water and the mint leaves. Add the green tea and let step at least 20 minutes.

Then continue with the preparation of the mint cream. Boil the cream, glucose and mint leaves. Let steep 30 minutes. Afterward sieve the cream, weigh and add, if necessary, some cream to obtain its initial weight. Heat again and poor onto the withe chocolate, stir with a spatula and let step in the refrigerator for several hours.

For white-pine nuts chocolate, melt the chocolate at 30°C. Roast the pine nuts in the oven at 150°C for 12 minutes. At the exit of the oven let them cool down completely. Chop the nuts and add them into the melted chocolate. Spread the chocolate mixture on an acetate sheet or on a plastic film and let crystalize in the refrigerator.

Then roll out the sweet dough to 3mm thick and put the dough in a tart circle. Bake the tart at 170°C for about 20-25 minutes. To keep its form, add dried beans in the middle of the tart – wrapped in aluminum foil or heat resistant plastic wrap. At the exit of the oven, let cool completely before using.

If all ingredients are ready, you can finish your tart. Pour a little bit of the mint cream in the middle of the tart. Put the biscuit above and moisten it with the green mint tea. Add some pieces of the chocolate-pine nuts halva and fill up with the remaining mint cream. Decorate with some pine nuts, some fresh mint leaves and some shavings of the chocolate-pine halva.

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