Best Chocolate Mint Tart Recipes

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CHOCOLATE MINT TRUFFLE TART



Chocolate Mint Truffle Tart image

Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.-Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 8

2 cups Oreo cookie crumbs
3/4 cup softened butter, divided
1 package (10 ounces) mint chocolate chips
1/2 cup sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
3 large eggs at room temperature, lightly beaten
Chopped dark chocolate, chocolate curls, whipped cream, optional

Steps:

  • Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.

Nutrition Facts : Calories 343 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 174mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE MINT TART



Chocolate Mint Tart image

This chocolate mint tart is wonderfully reminiscent of a giant, elegant peppermint patty, tucked into a chocolate pastry shell. The mint flavor is subtle thanks to fresh-mint infused cream that is used both in the white chocolate ganache filling and billowy topping. But don't worry, dark-chocolate lovers: There is plenty here for you, too. The crisp crust is spiked with Dutch-processed cocoa and the middle layer is deep, dark bittersweet chocolate ganache. It's also very rich; a thin slice alongside a cup of coffee is the perfect after-dinner mint. This recipe has multiple chilling steps, so plan ahead if you're going to make it. It's more of an afternoon project, than a simple weeknight endeavor.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 1h15m

Yield One 9-inch tart

Number Of Ingredients 19

1 1/4 cups/160 grams all-purpose flour
1/2 cup/62 grams confectioners' sugar
1/4 cup/24 grams Dutch-processed cocoa powder
1/4 teaspoon kosher salt
1/2 cup/113 grams unsalted butter (1 stick), cold and cut into cubes
1 egg yolk
1 3/4 cups heavy cream
1 cup/15 grams fresh mint leaves, packed
10 3/8 ounces/297 grams white chocolate, chopped
2 tablespoons unsalted butter, softened
Pinch of kosher salt
1/2 teaspoon peppermint extract (optional)
1/2 cup heavy cream
3 1/2 ounces/99 grams bittersweet chocolate, chopped
2 tablespoons unsalted butter, softened
Pinch of kosher salt
1 cup reserved mint-infused cream
2 teaspoons confectioners' sugar
1/4 to 1/2 teaspoon peppermint extract, to taste

Steps:

  • Make the crust: In the bowl of a food processor, combine the flour, confectioners' sugar, cocoa powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.
  • In a small bowl, whisk the egg yolk with 1 tablespoon cold water. Add the yolk mixture to the food processor and pulse until it is evenly distributed. The mixture will appear crumbly, but should hold together very easily when pressed. Add a bit more water, 1 teaspoon at a time, if necessary. Turn the mixture out onto a piece of plastic wrap and form it into a disc. Wrap the disc in plastic and refrigerate for at least 1 hour.
  • On a lightly floured surface, roll the chilled dough into a circle 1/4- to 1/8-inch thick. Gently fit the dough into a 9-inch tart pan with a removable bottom and trim the top evenly. Repair any cracks or tears in the dough with the trimmings and reserve the trimmings, wrapped in plastic and kept at room temperature, to use later if necessary. Freeze for 30 minutes.
  • While the shell is chilling, heat oven to 375 degrees. Just before baking, dock the shell all over with a fork, and line the bottom and sides with aluminum foil. Bake the shell until it is cooked through and crisp, about 25 minutes. Remove the foil and, using the leftover dough, repair any cracks that may have formed. Cool the shell on a rack while you prepare the rest of the tart.
  • Make the white chocolate ganache: Heat the 1 3/4 cups heavy cream and mint leaves in a saucepan over medium-high until simmering. Turn off heat and let cream steep for at least 30 minutes and up to 1 hour.
  • Strain the cream through a fine mesh sieve, pressing on the leaves to extract as much cream as possible. Reserve 1 cup of the cream, covered, in the refrigerator.
  • Heat the remaining 3/4 cup of cream until simmering and pour it over the white chocolate in a large bowl or the bowl of a stand mixer. Whisk the mixture until smooth, then let it cool to room temperature, about 30 minutes. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
  • Add the butter and a pinch of salt and whip the ganache on high speed for 10 minutes. It will go from slightly translucent to opaque and aerated. Taste and add the peppermint extract if desired. Pour the whipped ganache into the cooled tart shell, smooth the top and refrigerate until firm, about 1 hour.
  • Make the bittersweet ganache: Bring the cream to a simmer in a small saucepan. Add the chocolate, butter and salt to a heat-safe bowl and whisk in the hot cream until smooth. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
  • Use a spatula to spread the bittersweet ganache over the cooled white chocolate ganache. Refrigerate until firm, about 1 hour.
  • Just before serving, make the mint cream topping: Whip the reserved 1 cup of infused cream with the confectioners' sugar to soft peaks. Add peppermint extract, if desired. Spread the whipped cream over the top of the ganache and serve the tart cold. Wipe off your knife in between slices for the cleanest cuts.

CHOCOLATE-MINT BROWNIE TART



Chocolate-Mint Brownie Tart image

Categories     Chocolate     Dairy     Dessert     Bake     Kid-Friendly     Mint     Bon Appétit     Small Plates

Yield 10 servings

Number Of Ingredients 9

1 refrigerated pie crust (half of 15-ounce package), chilled
5 tablespoons unsalted butter
1 19- to 20-ounce box double chocolate brownie mix
8 tablespoons plus 4 teaspoons water
1 large egg
1/2 teaspoon peppermint extract
3/4 cup semisweet chocolate chips
3/4 cup white baking chips
Fresh mint sprigs

Steps:

  • Preheat oven to 350°F. Unfold crust into 9-inch-diameter tart pan with removable bottom. Fold overhang in and press firmly to sides. Using fingertips, press sides up to form raised edge * inch above pan sides. Pierce crust all over with fork. Freeze 5 minutes. Bake crust until golden, about 22 minutes. Cool. Maintain oven temperature.
  • Melt butter in heavy small saucepan over low heat; pour into large bowl. Add brownie mix, 5 tablespoons plus 1 teaspoon water, egg and peppermint extract; whisk to blend. Stir in packet of chocolate chips, if included in brownie mix.
  • Spoon batter into crust. Bake until tester inserted into center comes out with some moist crumbs still attached, about 45 minutes. Let stand on rack while preparing chocolate toppings. Whisk 3/4 cup semisweet chips and 2 tablespoons plus 2 teaspoons water in heavy small saucepan over low heat until melted and smooth. Remove from heat. Combine white baking chips with 1 tablespoon plus 1 teaspoon water in another heavy small saucepan. Whisk over low heat until melted and smooth. Remove from heat.
  • Spoon melted semisweet chocolate by tablespoonfuls onto warm brownie in 7 or 8 pools, spacing evenly. Spoon melted white chips into remaining spaces to cover brownie. Using tip of knife, swirl chocolates. Let cool at room temperature in pan on rack until top is set, about 2 hours. (Can be made 1 day ahead. Cover; let stand at room temperature.) Remove tart pan sides. Garnish with mint.

BITTERSWEET CHOCOLATE MINT TART



Bittersweet Chocolate Mint Tart image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 14

1/3 cup blanched hazelnuts
1 1/2 cups all-purpose flour
Pinch salt
1/2 cup confectioners' sugar
2 tablespoons light brown sugar
4 large egg yolks
1/2 cup unsalted butter, softened
1 1/2 cups milk
1 cup fresh mint leaves
10 ounces chopped 60 percent chocolate
2 teaspoons vanilla extract
3 large eggs
3 large yolks
1/2 cup granulated sugar

Steps:

  • Preheat oven to 400 degrees F.
  • Butter the bottom and sides of an 11-inch tart pan with removable bottom; set aside.
  • Place hazelnuts on a baking sheet and toast for 5 minutes. Remove from oven and cool. Place cooled nuts in food processor. Add 2 tablespoons of the flour and pulse until finely ground. Place the ground nuts, remaining flour, and salt into a large bowl and combine. Combine the confectioners' sugar, brown sugar, and egg yolks. Using a wooden spoon combine the sugars and yolks until sugars dissolve. Add the softened butter and begin to add the flour and nut mixture. When it is well combined, form a ball and knead the dough. Flatten the dough into a disk and wrap it in waxed paper. Refrigerate for 1 hour.
  • Lightly flour the top and bottom of the dough and roll out between 2 sheets of parchment paper. Turn the dough out into the tart shell and press gently to line the sides. Trim the excess from the edge. Freeze the tart shell for 10 minutes.
  • Line the inside of the tart shell with aluminum foil. Place 3 cups of dried beans on top of the foil and place the tart shell on the baking sheet. Bake for 15 minutes. Remove the tart shell from the oven. Cool on a rack leaving beans inside. When cool, remove the foil and beans. Reduce temperature to 325 degrees F.
  • Place milk in a saucepan. Boil and steep the mint and milk for 10 minutes stirring constantly. Drain and discard the fresh mint. Pour hot milk over chopped chocolate. Let stand for 20 seconds, and then whisk gently. Whisk in the vanilla extract.
  • In a large bowl, whisk eggs, yolks, and sugar until blended. Slowly whisk in the chocolate mixture. Using a fine mesh sieve, strain the filling into the cooled pie shell. Bake for 20 minutes or until set. Remove the tart from the oven and cool on a rack. When cool, place in refrigerator until ready to serve.

CHOCOLATE-MINT TART



Chocolate-Mint Tart image

Categories     Chocolate     Dessert     Bake     Mint     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 14

1 cup unbleached all purpose flour
1/2 cup powdered sugar
1/4 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
Filling
1 1/4 cups whipping cream
3 tablespoons unsalted butter
2 tablespoons sugar
1 1/4 pounds semisweet chocolate, chopped
1 3/4 teaspoons peppermint extract
1 1/2 teaspoons vanilla extract

Steps:

  • For Crust:
  • Butter 11-inch-diameter tart pan with removable bottom. Sift all purpose flour, powdered sugar, cake flour, baking powder and salt into large bowl. Add butter. Using fingers, rub in butter until mixture resembles coarse meal. Add egg. Stir until moist clumps form. Gather into ball. Flatten into disk. Wrap in plastic; freeze 10 minutes.
  • Roll out dough on floured surface to 14-inch round. Transfer dough to prepared pan. Press dough gently into pan. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Freeze until firm, about 20 minutes.
  • Preheat oven to 400°F. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Reduce crust until golden brown, about 20 minutes. Cool crust completely.
  • For filling:
  • Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and both extracts. Stir until mixture is smooth. Pour 1 cup filling into heavy small saucepan and reserve for glaze. Pour remaining filling into large bowl. Chill until thickened but still spreadable, stirring occasionally, about 1 hour.
  • Whisk cold filling just until color lightens, about 2 minutes. Spoon into crust. Chill until firm, about 30 minutes.
  • Stir reserved 1 cup filling over low heat until just lukewarm. Spread over filling in crust to glaze tart. Chill until glaze sets, about 1 hour. (Can be made 2 days ahead. Cover and keep chilled.) Serve cold.

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