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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.

triple mint chocolate tart with thin mint cookie crust

Rebecca Eisenberg
There are 32 Thin Mints in a box, but this intensely chocolate mint tart recipe only calls for 30 in the crust. You're welcome.
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Prep Time 20 mins
Cook Time 25 mins
cooling time 2 hrs
Total Time 2 hrs 45 mins
Course Dessert
Cuisine American
Servings 16 slices

Ingredients
  

crust

  • 30 Thin Mints or Grasshopper cookies
  • 4 tablespoon unsalted butter (melted)

mint chocolate ganache filling

  • 4 oz unsweetened baking chocolate
  • 5 oz Andes crème de menthe baking chips  (generous ¾ cup)
  • 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 tablespoon heavy cream
  • 1 teaspoon light corn syrup
  • 1 teaspoon warm water

Instructions
 

  • 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.

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