Method (brownie base)

1. Preheat oven to 180 degrees c fan, and line the base of an 8 inch, round loose base / push up tart tin with greaseproof paper.
2. Make the flax eggs. Add 2 tablespoons of ground flaxseed into a small bowl and add in 4 tablespoons of water. Stir to combine then set aside to thicken. This will take around 10 minutes.
3. In a large mixing bowl, add in the dairy-free butter/margarine, sugar, flax ‘eggs’ and condensed oat milk. Whisk to combine until light in colour.
4. Add in the cocoa powder and flour. Mix until a thick brownie batter.
5. Spoon then spread the batter into the lined tin, making sure to get it as flat as possible. Smooth out with the back of a spoon or offset spatula. Prick the base with a fork.
6. Place the tin into the oven and bake for 20 minutes. Make sure it doesn’t burn / overcook. This can result in a hard brownie base.
7. When the brownie is ready, remove from the oven and allow it to cool. Place in a sealed container until ready to fill and decorate.

Method (mint filling)

1. In a large mixing bowl, add in the softened dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar, peppermint extract / flavouring and milk. Whip for 5 minutes until creamy and pale in colour.
3. Add in a drop of green food gel and whip to incorporate. You want the colour the be a mint green colour, so don’t add too much colouring.
4. Fold in the chocolate chips.
5. Pipe or spread the mint filling into the brownie tart and level off. Place into the fridge for 1 hour to set the filling.

Method (ganache)

1. Place the dairy-free dark chocolate and the evaporated coconut milk into a medium sized saucepan. Place over the hob on a low / medium heat, and melt. Use a heat-proof spatula to prevent the chocolate from sticking and burning to the pan.
2. Pour the ganache over the mint layer and spread out with an off set spatula or spoon.
3. You can either stop here, and place the tart into the fridge to set, or add on some optional feathered decoration.

Method (decoration)

1. Place the dairy-free white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.
2. Add in a drop of green food gel and stir to combine.
3. Transfer the mint green chocolate into a piping bag,  snip off the tip and pipe lines over the entire tart.
4. Drag a tooth pick or skewer through the dots to create a feathered effect (watch me make this tart here.)
5. Place into the fridge for 2 hours to set.
6. Heat up a knife in some hot water, slice, serve and enjoy!