Name: triple mint chocolate tart with thin mint cookie crust
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Ingredients: 30 Thin Mints or Grasshopper cookies; 4 tablespoon unsalted butter ((melted)); 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; 1 ounce Andes crème de menthe baking chips ((generous ⅛ cup)); 1 oz Sweetened German's Chocolate Baking Bar with 48% Cacao; 2 tablespoon heavy cream; 1 teaspoon light corn syrup; 1 teaspoon warm water

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This triple mint chocolate tart has a thin mint cookie crust and two layers of mint chocolate ganache on filling. Serve it chilled with a scoop of mint chip ice cream for maximum mint chocolate vibes.

A whole mint chocolate tart sits on a counter. The surface is decorated with andes mint chips in a crescent shape. A small bowl of mint chips is visible in the bottom corner of the photo. A long knife sits to the right of the tart, and the bottom of a glass of milk is visible behind the tart.

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.

an overhead shot of a double mint chocolate ganache tart topped with andes mint chips. a slice has been cut out of the tart. three cookies and a bowl of andes chips sit to the left of the tart. a knife and napkin are to the right. a glass of milk is visible above the tart.

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 close up of a single slice of chocolate tart on a small plate, showing the three layers of chocolate: cookie crust, ganache filling, and glaze

How to make this triple mint chocolate 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.

Make the thin mint cookie crust. Use a food processor to turn the thin mint cookies into crumbs with the texture of wet sand. Combine melted butter and cookie crumbs in a bowl and mix well. Then transfer the cookie mixture to a greased tart pan and press it into an even, thin layer in the bottom and up the sides of the pan. Use a knife to trim the edges, then fill in any thin spots in the crust using the trimmings. Refrigerate at least 20 mins.
Make the mint chocolate ganache filling. Heat heavy cream in a sauce pot to just below boiling (do not boil!). Pour the heavy cream over chopped chocolate and Andes mint chips. Let sit 5 mins, then stir the heavy cream and chocolate until smooth. Whisk eggs and salt in a separate bowl, then pour slowly into the chocolate mixture stirring constantly to prevent the eggs from scrambling.
Bake the tart. Pour the ganache filling into the chilled tart crust and bake 20-25 minutes. The center should still be fairly jiggly when it's done. Remove from the oven and let cool.
Make the mint chocolate ganache glaze. Heat heavy cream in the microwave, then pour it over chopped chocolate and Andes mints. Stir until smooth. Then stir in water and corn syrup for shine.
Decorate. Once the tart is completely cool, pour the glaze over top and tilt the tart pan so the glaze spreads out and covers the surface. Sprinkle with additional Andes mint chocolate for decoration.

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 ½ teaspoon mint chocolate or ¼ teaspoon 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.