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Strawberry and Mint Tart

Strawberry and Mint Tart

The perfect fresh, yet festive dessert to serve this Christmas. We love ours with fresh strawberries and a touch of mint!

Time: 1 Hour

Makes: 1 large tart or 8 mini tarts

You will need:


  • 1/2 of the Hill St Chocolate Base (205g)
  • 75g butter
  • 1 egg yoke
  • 2 tbsp plain flour
  • Tart tin


  • 1/2 cup mint leaves
  • 1/4 cup icing sugar
  • 250g ricotta cheese
  • 2/3 cup thick greek yogurt
  • Fresh strawberries and mint for the top


  • Add half of the chocolate base mix into a large mixing bowl.
  • Cut the cold butter into cubes and add them into the large bowl.
  • Sift over the flour and then use your hands to press into the mix until you have a course sandy texture.
  • Add in the egg yoke and use hands to knead together until a dough forms. It shouldn’t be too sticky.
  • Mould the dough into a flat rectangle and wrap it up.
  • Put it in the fridge for 20 minutes.
  • Pre-heat the oven to 180 degrees. Lightly dust a large sheet of baking paper and rolling pin with flour.
  • Roll the dough out until you have approximately 2cm boarder around your tart tin.
  • Pick up the baking paper and carefully turn it over onto tart tin.
  • Use your hands to press the dough into your tart tin and fill in any gaps.
  • Place baking paper over your tart base and put pie weights on the top.
  • Bake for 15 minutes and then carefully remove pie weights. Bake for another 10 minutes.
  • The base should become crispy and hard as it cools down in the tin. Once cooled, make your filling.
  • In a blender or food processor, blend the mint leaves and sugar together. In a large bowl add the ricotta, greek yogurt and mint sugar and whisk together until smooth.
  • Spoon on top of the tart base and set in the fridge for minimum 30 minutes.
  • Slice strawberries and place them on top and garnish with mint leaves.


< Cranberry & Pistachio Christmas Biscotti
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