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–+ servings
an overhead shot of the decorated thin mint chocolate tart.

Mint Chocolate Ganache Tart with Thin Mint Cookie Crust

Rebecca Eisenberg
This triple mint chocolate tart is the perfect dessert for anyone who loves the rich and refreshing combination of chocolate and mint. It has a crispy mint chocolate cookie tart crust and two silky smooth layers of mint chocolate ganache for the filling. 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.
Prep Time 20 minutes
Cook Time 25 minutes
cooling time 2 hours
Total Time 2 hours 45 minutes
Servings 1 tart

Ingredients
  

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

Instructions
 

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.

RECIPE 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.
  • 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.