Chocolate Peppermint Custard Tart

Chocolate and peppermint are one of my favourite combinations. The delicious filling in this tart is smooth and creamy and is so easy to make in the Tefal Cuisine Companion. I've used the Mini Bowl to crush the biscuits (Pulse biscuits until finely crushed) and I melted the butter in the microwave.

Note: To dissolve gelatine in boiling water . Start stirring boiling water vigorously with a fork in a small bowl, keep stirring whilst adding gelatine powder and continue stirring for 10 seconds or until gelatine has dissolved. If there are any tiny lumps you will need to strain through a fine mesh sieve when adding to mixture in the Cuisine Companion bowl.

250 gms biscuits (Granita, Chocolate Ripple, Marie etc.) crushed
140 gms unsalted butter melted
2 eggs
375 gms milk
300 gms thickened cream
105 gms caster sugar
40 gms cornflour
200 gms cooking chocolate broken into individual squares (I used 45% cocoa chocolate)
10 gms gelatine powder
40 gms boiling water
1 & 1/4 teaspoons peppermint essence or to taste
Combine crushed biscuits and melted butter. Press into base and sides of a loose bottomed tart tin.
Refrigerate whilst making filling.
Insert Whisk. Stopper in.
Add eggs, milk, cream, caster sugar and cornflour.
Sp7:1min30sec.
Stopper out.
Add chocolate squares
Dessert:12mins or until mixture thickens. Scrape  bowl with spatula as required, meanwhile prepare  gelatine whilst chocolate mixture is cooking.
Dissolve gelatine in boiling water and set aside (see notes above)
When chocolate mixture has thickened strain gelatine into CC bowl and add peppermint essence.
Sp4:1min.
Pour into prepared crust and refrigerate 3 hours.
Decorate as desired.