for 12 pieces

Pastry dough

200 g	half-white flour
2 tbsp	cocoa powder
50 g	sugar
¼ tsp	salt
120 g	butter, cut into pieces, cold
1	egg, beaten

Chocolate

2 ½ dl	full cream
300 g	dark chocolate, finely chopped
30 g	butter, soft

Carrots

2 dl	water
150 g	sugar
300 g	carrots, peeled into long, thin strips using a peeler
	icing sugar, to dust
3 sprig	peppermint, leaves torn off

How it's done

Pastry dough

Mix the flour, cocoa powder, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.

To blind bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Take out of the oven, remove the pulses and baking paper, bake for a further 10 mins. Remove from the oven, leave to cool in the tin on a cooling rack.

Chocolate

Bring the cream to the boil in a pan. Remove the pan from the heat. Add the chocolate, melt, stir until smooth, then leave to cool. Cover and chill for approx. 1 hr. Add the butter to the chocolate, beat using the whisk on a mixer. Spread the mixture over the tart base, cover and leave to set for approx. 2 hrs.

Carrots

Mix the water and sugar in a pan, bring to the boil. Add the carrot strips and cook for approx. 1 min. Remove the pan from the heat, leave the carrot strips to cool in the liquid. Drain the carrot strips well, roll up into florets, place on top of the chocolate mixture. Dust with icing sugar. Decorate with mint leaves.

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