Espresso, Mint, and Choco Tart

Infusing the butter

In a small skillet, add the butter and fresh mint leaves over medium low heat.

Melt the butter for 3-4 minutes until you can smell the mint.

Turn off the heat and let butter continue to steep for 25-30 minutes

Using a mesh sieve, drain butter through sieve into small bowl and set aside

Crust

Preheat oven to 350 F

In medium bowl, whisk together flour, cocoa, sugar, espresso, and salt

Add infused butter and ensure it moistens all of dry mixture

Pour mixture in 9” fluted tart pan (with removable bottom preferably) and press down on bottom and along sides

Place on cookie sheet (for easier handling) and par bake for 10 minutes

Keep nearby for filling

Filling

While crust baking, prepare filling. You’ll want to keep oven temp at 350 F

Using medium saucepan, heat chocolate, espresso powder, sugar and cream on medium low. Stir frequently until chocolate fully melted. Remove from heat.

If simmering or close to simmer when removed from heat, let cool for about 10 minutes before adding eggs

Stir in beaten eggs and immediately pour into crust

Bake at 350 for 25-30 minutes (start checking at 20). Will have slight jiggle

Cool on wire rack for 45-50 minutes and then refrigerate for at least an hour before removing from tart shell and adding toppings

Toppings

Sift cocoa as desired and add fresh mint to add pop of color