The easiest pudding in the world I think, bar offering a bowl of apples. Crunchy biscuit base, no need for faffing with pastry on this occasion. Creamy, truffley chocolate filling with a hint of mint (hint of mint?). A cross between a great big After Eight and a Viscount biscuit (remember those?). You can have all the ingredients in the cupboard and fridge and then conjure this up when you have a few minutes to spare. You will be greeted by oohs and ash when you bring out this little number and no one, but no one will believe you didn’t slave to produce your masterpiece. Some crushed up candy canes makes this pure Christmas for me but if that is a step too far for you, please dispense with this final flourish.
This might look like a slightly small tart for eight but it is very rich. A small slice would probably cover pudding and after dinner mint in one go. Alternatively just make a bigger one.
If you want to go to the Chocolate Orange route then substitute Cointreau or Grand Marnier for the peppermint but bear in mind your tart will now contain a drop or two of alcohol. This version would look stunning topped with some chocolate covered candied orange peel.
I usually make a chocolatey pudding around Christmas or New Year and if you want another to try, make my Chocolate Pudding Cake (December 2012) which is simplicity itself and better still, you can make it now and freeze until you need it.
Chocolate Peppermint Tart
I use the all chocolate Neos from Lidl which work a treat but you could use Oreos. Choose the all chocolate ones rather than those with a white filling to keep the dark beauty of the base if you can but both taste delicious.
225g Neos or Oreos
50g butter plus a tiny bit extra for brushing the tin, all melted
Pinch of salt
150g chocolate, I use half milk and half plain
1-2 teaspoons peppermint extract
Brush a 20cm tart tin with a removable base with a little melted butter. Whizz the biscuits in a processor or bash them in a plastic bag until you have fine crumbs. Mix with the remaining melted butter, a pinch of salt and then press firmly into the tin including the sides. Chill this in the fridge whilst you get on with the filling. Melt the chocolate, butter and cream gently in a pan. Once this is all amalgamated add a teaspoon of peppermint, mix well and then taste, you might want a little more but don’t overdo it, you want gentle peppermint not mouthwash. Pour this mixture into the biscuit shell and chill until set, a couple of hours. Now, how easy was that?