This triple mint chocolate tart is the perfect dessert for anyone who loves the rich and refreshing combination of chocolate and mint (aka me). It has a crispy mint chocolate cookie tart crust and both the silky smooth mint chocolate ganache filling and shiny mint chocolate glaze are made with mint chocolate baking chips!
You can make the crust or the whole tart ahead of time and refrigerate or freeze it, which makes it a great make-ahead dessert recipe. I've got plenty of helpful notes in the post below to help you make this stunning mint chocolate tart at home!
The idea for this tart recipe first came about when something weird happened to me; I found a whole unopened box of Thin Mints in the back of my pantry.
I'm not usually one to keep whole boxes of my favorite cookies or candy around (see also: my Oreo Bundt Cake, Peppermint Patty Brownie Cookies), so when I saw the box of Girl Scout cookies tucked behind some canned beans, it felt a sign that it was destined for something greater.
Something bigger. Something mintier. Something chocolate-ier.
I wanted to make the ultimate mint chocolate tart.
After much research and recipe testing with various tart structures, bake vs no-bake crusts and fillings, heavy cream and cool whip fillings, glazes and gelatins, I settled on this rich triple mint chocolate ganache tart with a thin mint cookie crust.
And oh wow, y'all. I am so excited to share another great chocolate dessert recipe with you.
The cookie crust is simple, made entirely from crushed Thin Mint cookies with an assist from some melted butter to hold it together.
I've always enjoyed the simplicity of making ganache — the combination of hot heavy cream and chopped chocolate transforming before your eyes into a rich chocolate emulsion is pretty magical to watch.
So we're going to use chocolate ganache two different ways here to make the two layers of rich, mint chocolate filling. The bulk of this tart is a dense and fudgy mint chocolate ganache that bakes inside the crust, while the top layer is a shiny mint chocolate glaze, poured over the tart once its cool.
To finish it all off, the tart is decorated with additional mint chips, scattered in a border around the top of the tart before the glaze fully sets.
Make no mistake, this is a rich tart. But by using unsweetened chocolate in the ganache and a semi-sweet chocolate in the glaze keeps it from being overly tooth-achingly saccharine.
The crust has that satisfyingly crisp-crumbly cookie texture, and the heavy cream and eggs in the ganache center make it silky smooth.
As much as I love an intensely chocolatey dessert, the subtle mint flavors are very welcome here — they keep each bite feeling cool and fresh, so good with a scoop of mint chocolate chip ice cream!
Here are the ingredients you'll need to make this decadent mint chocolate ganache tart! See recipe card (at the end of the post) for ingredient quantities.
- Thin Mint Cookies - I use Girl Scouts Thin Mints cookies to make this tart. You can also use Grasshopper cookies, or I've heard Aldi has a version that is a good dupe as well.
- Eggs - Use large eggs for this recipe. If you use a different size egg, the filling may not set properly.
- Heavy Cream - Heavy cream is also sometimes called "heavy whipping cream" and it will be used to make the ganache filling and the ganache glaze.
- Unsweetened Baking Chocolate - There's plenty of sweetness in the ganache filling from the mint chips that unsweetened (100%) baking chocolate works best here. It's usually sold in 4 ounce (113 gram) bars, and you'll need a whole bar to make the filling.
- Semi-Sweet Baking Chocolate - For the shiny ganache glaze you'll need one ounce of semi-sweet baking chocolate (35-65% cacao). You could use unsweetened baking chocolate here too if you'd prefer, but I like adding a bit more sweetness to the glaze layer.
- Butter - Melted, unsalted butter is the binder that holds the Thin Mint cookie crust together. Salted butter will also work.
- Mint Baking Chips - I use Andes Creme de Menthe Baking Chips for this recipe which are sold seasonally in grocery stores but can be found online year round. You'll need almost a whole bag to make this tart. If you can't find Andes chips, you can use Guittard's Green Mint Chips, or any other green mint chips you can find. These baking chips are used in the ganache filling and the ganache glaze, as well as for decorating the top of the tart.
- Corn Syrup - I use light corn syrup in this recipe; it gives the ganache glaze a shiny finish at room temperature.
- Salt - I use Diamond Crystal Kosher Salt which is half as salty as other brands and types of salt. If you're using a different brand or type of salt, cut the amount of salt in half.
- Peppermint Extract - We're going ALL IN on the mint flavor here and a splash of peppermint extract in the ganache filling really turns that minty flavor up to 100.
- Water - A little bit of warm water thins out the ganache glaze so that it can spread across the surface of the tart.
My favorite thing about this triple mint chocolate tart is how simple it is to make. It has 3 different components — the crust, the mint chocolate ganache filling, and the shiny mint chocolate ganache glaze, but all of them are very simple.
The filling and the glaze use a lot of the same ingredients too, so it's not like you need to buy a lot more ingredients to make them both.
- Make the thin mint cookie crust. Use a food processor to turn the thin mint cookies into crumbs with the texture of wet sand. Mix with melted butter, then press the cookie crust into an even thin layer in the pan. Refrigerate at least 30 mins.
- Make the mint chocolate ganache filling. Pour hot (but not boiling) heavy cream over chopped chocolate and mint chips. Let sit, then stir until smooth. Whisk eggs, peppermint extract, and salt in a separate bowl, then pour slowly into the chocolate mixture while whisking constantly to prevent the eggs from scrambling.
- Bake the tart. Pour the ganache filling into the chilled tart crust and bake until the center is fairly jiggly but the edges are set. Remove from the oven and let cool.
- Make the mint chocolate ganache glaze. Pour hot (but not boiling) heavy cream over chopped chocolate and Andes mints. Stir until smooth. Then stir in corn syrup and warm water for shine.
- Decorate. Once the tart is completely cool, pour the glaze over top and decorate with additional mint chocolate chips.
What does all of that look like? Let's get into it!
Process the mint chocolate cookies until they're fine and powdery. Give the bowl a few shakes or stir with a spatula to make sure there aren't any big cookie chunks flattened onto the bottom under the blades.
Transfer the cookie crumbs to a large mixing bowl, add the melted butter, and stir until you have a clumpy mixture that's sort of the texture of wet sand. It may not seem like there's enough butter at first, but I promise there is.
To prep the tart pan, first spray it lightly with non-stick spray (for more on this see: Do I need to grease my pie pan?). You need just enough to help the crust release later without crumbling. Blot any excess away with a paper towel.
Then, we're going to borrow a tip from my friend Erin's oreo cookie crust and press the crust into the pan in two stages: first the sides, then the bottom. This helps you get an evenly thick vertical crust around the sides and a sharp right angle where they join.
Dump about one-third of the thin mint crust into the pan, then use a round cylindrical tool with a flat bottom to press the crust tightly into the edges. This will help you get a crust that's about a quarter to half an inch thick all the way around.
Then, dump the rest of the crumb crust into the middle of the tart pan and press it firmly into a thin layer at the bottom. I like to wrap some saran wrap around my fingers to prevent it from sticking to me as I pull my hand away.
Other tools that work well for pressing the crust into the sides of the tart pan are flat-bottomed measuring cups, straight-sided drinking glasses, and if you don't have anything else, use the backs of your fingers.
Use a knife or your fingers to level off the top edges of the crust, pressing any excess crumbs into the sides or bottom of the cookie crust to patch thin spots.
Place the tart pan on a cookie sheet and refrigerate it for at least 30 minutes so the butter chills and firms up.
While the tart crust chills, make the mint chocolate ganache filling.
Combine the Andes chips and the chopped baker's chocolate in a large mixing bowl. Scald* the heavy cream and pour it over the chocolate. Let it sit for 5 minutes.
Stir gently as the heat from the cream melts the chocolate into a smooth, creamy ganache. This step can take longer than you think — be patient and just keep stirring gently until it combines.
*Scalding just means heating the cream to slightly below boiling — around 190°F. If you don't have a thermometer to check the temperature, you're basically looking for lots of tiny active bubbles to appear around the edges of the cream in the pot. Stir the cream as it heats so that the bottom doesn't burn!
In a separate bowl or measuring cup, whisk together the eggs, salt, and peppermint extract.
Slowly pour the egg mixture into the ganache, whisking constantly to prevent the eggs from scrambling.
Take the chilled mint cookie crust out of the fridge and pour the ganache filling into it.
The filling should come up almost all the way to the top of the crust in a way that feels a little bit dangerous to carry to the oven.
Depending on how tightly you packed your cookie crust you might have slightly more ganache than you need. Don't feel like you need to scrape the bowl clean if it looks like the tart might overflow.
Bake the tart for 20-25 minutes until the edges look set but the middle is still wobbly. Then remove and let cool for at least an hour before adding the glaze. You don't want the glaze to melt into it!
Making the glaze follows the same process as the ganache filling. It's a smaller amount of cream this time, so I usually microwave it 10 second bursts until it's hot to the touch.
Pour the hot cream over the chopped chocolate and Andes chips, let it sit for about 2-3 minutes, then stir until smooth. Stir in the corn syrup (it makes the glaze shiny!) and then the hot water (it helps the glaze spread out) and that's it. Super easy.
Pour the glaze into the center of the cooled tart.
Carefully tilt the tart pan to encourage the glaze to spread out in an even layer all the way to the crust. If there are any bubbles in the glaze, use a toothpick to carefully pop them and smooth out the glaze.
Decorate the top with the remaining Andes mint chips or Andes bars. I usually do a border or a crescent decoration on top but you could cover the whole top with chips if you wanted to.
At this point, place the tart pan on an overturned bowl and gently ease the outer ring down. I do this before chilling the tart because it's easier to remove when the tart isn't cold.
You can remove the outer ring entirely at this point or slide it back into place to chill the tart. It's really up to you.
Slicing and Serving
Once the tart is done and decorated, transfer it to the fridge, uncovered, to set up for at least 1 hour or until you're ready to serve. It's much easier to slice when it's cold, but you can definitely serve it at room temperature if you prefer.
If you need to cover the tart to protect it in your fridge, use an overturned bowl or something that won't lie directly on the surface of the tart (e.g. plastic wrap). You don't want condensation collecting on the glaze and leaving marks.
To slice this mint chocolate ganache tart neatly, use a warm wet towel to wipe down the blade of your knife before every slice, including before making the first slice. Dry the knife blade before slicing, but the warmth will allow the blade to cut through the chilled chocolate with nice clean lines.
Make sure you press down firmly with the knife at the bottom to cut through the cookie crust.
Making Ahead & Storage Notes
The cookie crust can be made ahead and stored in the fridge for up to a week or frozen in the tart pan for up to 3 months.
To freeze before baking, first chill the crust uncovered, then transfer to a plastic bag with as much air pressed out as possible and freeze. It can be used directly from frozen.
The ganache and the glaze are best made same-day, but can be made ahead of time and stored in the fridge for up to a week or for up to 3 months in the freezer.
Use a double boiler to gently reheat the ganache filling so the eggs don't scramble. The glaze can be reheated in 15-second bursts in the microwave until it's liquid again.
The entire baked and decorated tart can also be frozen for up to 3 months, though I don't recommend it as it's very easy for the top layer of glaze to lose its mirror finish and for the mint chips to dislodge.
If you want to go this route, remove the tart from the pan and place it on a cardboard cake round, freeze it solid on a sheet pan, then wrap carefully in saran wrap and place in a large plastic bag.
To serve, remove the frozen tart from the bag and unwrap it, then let it defrost, uncovered, in the fridge overnight or at room temperature on the counter for several hours.
You can also freeze the baked tart with the ganache filling, then defrost in the fridge overnight and add the final glaze and decorations right before serving.
You don't need a ton of fancy equipment to make this tart, but you will need a good food processor and a fluted tart pan.
- Food Processor - I used my big Cuisinart 14-cup Food Processor to break the cookies down into crumbs, but you could also use a 5-cup mini food processor or 3.5 cup mini food processor, though you may have to process the cookies in batches in that case.
- Fluted Tart Pan - I use a 9 inch tinned steel fluted tart pan to make this tart. If you have an 8 inch tart pan, you can reduce the recipe by 75% or just hold back some of the crumb crust and ganache filing so it doesn't overflow.
- Mini Offset Spatula - The thin, flexible, and narrow blade of a mini offset spatula is one of the best ways to lift the tart slices off the pan once you cut it.
- Kitchen Scale - Measuring with a kitchen scale is the only way to ensure your tart turns out like the recipe says. The ganache ratios of chocolate to heavy cream are calculated by weight. Measuring by volume (cups) is often inaccurate and gives a much higher likelihood that the ganache won't set up properly.
Practical Tips & Recipe Notes
- Don't feel like scalding the heavy cream on the stove for the mint chocolate ganache filling? You heat it in the microwave in 15-20 second bursts, stirring in between until it's nice and hot.
- Generally you don't want to use a whisk to make ganache as you're not trying to incorporate air into it, but we really don't want the eggs to scramble, so a whisk is your best friend for that step. For all the other ganache mixing, stick to a spatula to avoid air bubbles!
- For a less intensely minty flavor, omit the peppermint extract or use vanilla extract instead.
- If you can't find any mint baking chips, you can use whole Andes bars instead. The measurements are provided by weight, so just chop up some whole Andes bars and you'll be good to go!
- As the glaze sets on top of the tart, it will be very sensitive to things like fingerprints so be careful touching it. It's best to use a toothpick while the glaze is still warm if you need to move any of the decorative chips around, etc. And try not to touch the top of the tart when you slice it or you'll leave fingerprint evidence behind.
Mint Chocolate Ganache Tart with Thin Mint Cookie Crust
mint chocolate cookie crust
- 240 grams Thin Mints or Grasshopper cookies (approx 30 cookies)
- 56 grams unsalted butter (melted)
mint chocolate ganache filling
mint chocolate ganache glaze
- 28 grams Andes crème de menthe baking chips
- 28 grams Semi-sweet baking chocolate
- 30 grams heavy cream
- 9 grams light corn syrup (1 teaspoon)
- 5 grams warm water (1 teaspoon)
Thin Mint Cookie Crust
- Pulverize the cookies in a food processor until they're fairly fine powder — the size of bread crumbs or smaller. Shake the bowl a few times in between running the food processor to make sure there aren't any big chunks of cookies hiding in plain sight.
- Melt butter in a large bowl. Add the cookie crumbs and stir until thoroughly combined.
- Firmly press approximately one-third of the cookie crust mixture into the vertical sides of a lightly greased 9" fluted tart pan. Then press the remaining cookie crust into the bottom of the pan. Wrap your hand in saran wrap if the crumbs are sticking to you. Try to get the sides of the crust to meet the base at as much of a sharp right angle as you can. Refrigerate at least 30 minutes, or until ready to fill to allow the butter to firm up.
Mint Chocolate Ganache Filling
- Preheat the oven to 350°F.
- Combine chopped unsweetened chocolate and mint baking chips in a medium bowl. In a small pot, scald the heavy cream, stirring it frequently until rapid bubbles form around the edges of the pot (190°F). Pour the hot heavy cream over the chopped chocolate and let it sit without stirring for 5 minutes.
- Stir the ganache gently until the chocolate melts and becomes smooth and cohesive in color. There may be some flecks of unmelted chocolate in it, that's okay.
- In a separate bowl or glass measuring cup, whisk together eggs, salt, and peppermint extract. Pour the egg mixture slowly into the chocolate ganache, whisking the ganache constantly to prevent the eggs from scrambling. Whisk until completely combined.
- Pour the chocolate mixture into the refrigerated tart crust on a sheet pan (you may not need all the filling, but you do want it to reach almost to the top of the crust). Bake for 20-25 minutes until the edges of the chocolate mixture have set but the center is still jiggly. If your oven heats unevenly, rotate the sheet pan halfway through baking.
- Remove the tart from the oven and let cool completely on a wire rack before glazing, at least 1 hour. The center of the tart will set as it cools.
Mint Chocolate Ganache Glaze
- Combine chopped semi-sweet chocolate and mint chips in a small bowl. Heat heavy cream in a small bowl in the microwave in 10 second bursts until hot, then pour it over the chocolate and stir until smooth.
- Stir in the corn syrup to add shine, then stir in warm water to thin out the glaze.
- Pour the mint chocolate glaze onto the cooled tart. Carefully tilt and rotate the tart so the glaze spreads out into an even layer.
- Decorate the tart with additional mint chips. To completely set the glaze, return the tart to the fridge for at least an hour.
- Serve chilled or at room temperature. To slice cleanly, use a warm wet towel to wipe the knife clean and dry it between slices.
- The cookie crust can be made ahead and stored in the fridge for up to a week or frozen in the tart pan for up to 3 months.
- The baked tart with ganache filling can be made ahead and stored in the fridge for up to a week or frozen for up to 3 months. Defrost in the fridge overnight, then add the ganache glaze and decorations closer to serving.
- To freeze the entire tart, remove it from the tart pan, place on a cardboard cake round and freeze, uncovered. Then wrap well with saran wrap and place inside a large plastic bag. Defrost in the fridge overnight to serve.