Tarte Gelada de Poejo e Menta

Pennyroyal and Mint Iced Tart

Ingredients (for the base):

- 250g of cocoa shortcake cookies;
- 30g of melted butter (or coconut oil);

Ingredients (for the filling):
- 550g light cream cheese;
- 200g vanilla ice cream (or whipped cream);
– 4 sheets of gelatin;
- 100g of powdered sugar;
- 3 drops of mint aroma (I used peppermint essential oil, certified for food, from doTerra)
- 1 pack. of mint candies.

Ingredients (for topping):
- 80ml of Chocolicor Pennyroyal and Mint Liqueur ;
- Mint or pennyroyal leaves to decorate, optional (optional);
- 3 sheets of gelatin.

Preparation:

  • Base
- Start by crushing the biscuits until you obtain a kind of flour .
- Add the melted butter (or coconut oil) and mix well.
- Place a ring on the serving plate; if you don't have one, choose a pie dish that can go on the table.
- Pour the biscuit mixture onto the plate and press evenly to obtain a compact base for the tart.
  • Filling
- Soak the gelatine leaves in cold water.
- Cut the chocolates into pieces.
- Melt the gelatin for a few seconds in the microwave or in a bain-marie, be careful that the gelatin cannot boil or it will lose its properties.
- Beat the cream cheese with the sugar, add the mint flavoring, the ice cream (or whipped cream) and the melted gelatin sheets. Mix well.
- Pour the mixture over the mold with the biscuit base. Insert the pieces of candy into the cream so that they are not visible.
-
Place in the fridge for at least 8 hours.
  • Topping

- When the tart is relatively firm (or the next day) it's time to add the final touch.
- Soak the gelatin sheets in cold water and melt them, for a few seconds, in the microwave or in a bain-marie.
- Arrange the mint or pennyroyal leaves over the tart.
- Mix the gelatin with the liquor and pour it onto the surface covering the decoration leaves.
- Take it back to the fridge. Move the pie to the freezer 2 hours before serving.

Creation of: Temptations on the table.

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Tentações sobre a mesa

Helena Gonçalves criadora do blogue "Tentações sobre a mesa" que desde 2011, faz sucesso no mundo da culinária.
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