Emerald Marine Chocolate Mint Tart

by Barry Lewis


For the base

80g butter, softened

50g icing sugar

20g cocoa powder

125g cake flour

1 egg, beaten


130g 56% cocoa chocolate

50ml double cream

Mint jelly

65ml mojito syrup

15ml blue curacao syrup

10ml green mint syrup

480ml water

30g caster sugar

5g agar agar (maybe even less!)


This emerald marine chocolate mint tart was a really fun challenge to make and I think we sort of did it – I tried to do it in a day too by the way, not the 3 it suggests! It was inspired from this video and it’s obviously a fairly skilled thing to attempt – right out of my comfort zone!! So, anyhow I gave it a go and made some changes – the agar, I only used 5g and think you should use less than that if you can to be honest as the original recipe stated 20g which would have made it even more set / less clear I think! So this is what I did, of course the original idea has better detailed steps and is beautifully filmed with ASMR vibes, but here’s an English chap muddling his way through it instead!

How to make an emerald marine chocolate mint tart

First up lets make the tart, beat the butter together with the icing sugar until smooth. Warm up a small saucepan with water in it and get it to 55c, crack the egg into a large bowl and place on top of the hot water, keeping it on a low heat and whisk until the egg reaches 35c. Remove from the heat and pour into the beaten butter mixture. Add in the flour and cocoa powder and combine well until a chocolate dough is achieved. Wrap in cling film and (well, I did this!) flatten it into a disc to save rolling out as much and place in the freezer for 30 mins. Meanwhile grease an 8inch loose bottom flan tin lightly with butter.

Dust your counter top with icing sugar and then roll out the dough to fit the tart fully, pressing into the sides and trimming at the edges. Prick with a fork all over and chill in the fridge whilst you warm your oven to 150fan/170c or equivalent. Line the tin with baking parchment and baking beads and bake for 30 mins, lower the oven to 125Fan/145C or equivalent, remove the lining paper and the beads, brush with beaten egg yolk all over and bake at that lower temperature for 5 mins. Remove to cool fully.

Whilst it’s cooling make the ganache, chop the chocolate and add it to a microwave safe jug with the cream and do 30 second blasts warming and stirring it until a smooth ganache is achieved. Brush some of this into the cooled tart base all over the bottom and sides. The rest put in a piping back with a star nozzle and pipe all around the tart tin, you may want to chill it a bit to help get the piping consistency right. Chill once done in the freezer.

For the jelly in a saucepan add the water, sugar and agar along with the syrups. Whisk well until dissolved and bring to a gentle simmer for 5 minutes. Take off the heat and whisk it from time to time as it cools to room temperature. Pour it over the tart carefully, place in the fridge to set, it will firm up within an hour, but leave it longer if you want. Then enjoy!!

It sort of looked like that under good light!


I opted as I say for a lot less agar and it still set, I think I will try it again with a better quality agar and also less to use as little as possible, but I think some of it is down to the lighting in the area you are cooking. So good luck if you try it, failing that, there is always sunflower tart with jelly!