Something weird happened to me recently. I found a whole unopened box of Thin Mints in the back of my fridge. I’m not usually one to keep whole boxes of my favorite Girl Scouts cookies around without ever digging in — so when I saw it, squished behind the cheese drawer, it felt like a sign.
That box of cookies was destined for something greater. Something bigger. Something mintier. Something chocolate-ier.
I’ve been looking for ways to push myself out of my baking comfort zone of yeasted breads and doughs and into sweeter treats like cupcakes, brownies, and chocolates. That box of unopened Thin Mints was just the inspiration I needed.
After much research into bake vs no-bake crusts, heavy cream and cool whip fillings, glazes and gelatins, I Frankenstein’d together a few different recipes to make this rich triple mint chocolate tart with a thin mint cookie crust.
And oh wow, y’all. I am so excited to share it with you.
True to its name, the crust is made entirely from crushed Thin Mint cookies (with an assist from some melted butter).
There are two layers of mint chocolate filling, made from a slightly different blends of Baker’s chocolate and Andes’ creme de menthe baking chips and heavy cream. One filling is a mint chocolate ganache that bakes inside the crust. The other is a shiny mint chocolate glaze, poured over the tart once its cool.
To finish it all off, I sprinkled additional mint chips over the tart’s surface in a crescent shape before the glaze set.
Make no mistake, this is a rich tart. But using unsweetened Baker’s chocolate in the ganache and 48% cacao German Baker’s chocolate in the glaze keeps it from being overly saccharine.
The crust has that classic crumbly cookie texture, and the heavy cream and eggs in the ganache 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, rather than dense and heavy.
a few quick notes
- There are 32 Thin Mints in a box, but the recipe only calls for 30 in the crust. You’re welcome. ;-P
- I baked this in a 9.5″ fluted tart pan with a removable bottom. If you use an 8″ tart pan or a rectangular tart pan like this one, reduce the recipe by 75%.
- For a more intense minty flavor whisk 1/2 tsp mint chocolate or 1/4 tsp peppermint extract into the eggs before adding them to the chocolate ganache filling.
- I used Andes Creme de Menthe baking bits in the ganache and glaze, but have provided measurements by weight so you can use whole Andes bars, or a different mint chip if you can’t find them. (Guittard makes mint chips, and Hersey and Nestle seem to release limited edition versions around the winter holidays).
- Serve with a scoop of mint chocolate chip ice cream if you’re feeling fancy.
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triple mint chocolate tart with thin mint cookie crust
- 30 Thin Mints or Grasshopper cookies
- 4 TBSP unsalted butter (melted)
mint chocolate ganache filling
- 4 oz unsweetened baking chocolate
- 5 oz Andes crème de menthe baking chips (generous ¾ cup)
- 1¾ cups heavy cream
- 2 eggs (lightly beaten)
- 1 pinch salt
mint chocolate ganache glaze
- 1 ounce Andes crème de menthe baking chips (generous ⅛ cup)
- 1 oz Sweetened German's Chocolate Baking Bar with 48% Cacao
- 2 TBSP heavy cream
- 1 tsp light corn syrup
- 1 tsp warm water
- 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.
- Press the cookie mixture into a well-greased 9" fluted tart pan, making sure to get into all the creases and edges. This is a pretty thin crust, but it will expand slightly as it bakes. 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. This helps the melted butter set up and hold the crust in place.
- Preheat the oven to 350°F.
- Chop the chocolate for the mint chocolate ganache filling and place it in a medium bowl with the andes chips. In a small pot, bring the heavy cream to a low boil. As soon as it starts to boil, pour it over the chopped chocolate and let it sit without stirring for 5 minutes.
- After 5 minutes, stir the mixture gently until the chocolate melts and becomes smooth and cohesive in color.
- In a separate bowl, whisk together eggs, salt, and peppermint extract (if using). To prevent the eggs from scrambling, stir the melted chocolate while you pour the egg mixture into it and continue stirring until completely combined.
- Pour the chocolate mixture into the refrigerated tart crust on a sheet pan. Bake 20-25 minutes until the edges of the chocolate mixture have set but the center is still wobbly. 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.
- Place chopped chocolate and andes chips in a small bowl. In a small pot or butter warmer, bring heavy cream to a low boil. As soon as it boils, pour it over the chocolate and stir until smooth.
- Stir in corn syrup, then stir in warm water.
- Pour the glaze onto the cooled tart. For even coverage, tilt and rotate the tart so the glaze spreads out.
- Top with additional andes chips when the glaze has partially set at room temp, about 30 minutes. To completely set the glaze, return the tart to the fridge for at least an hour.
- Serve chilled. To slice neatly, use a warm wet towel to wipe the knife clean between slices.