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Dark Chocolate Mint Tart

This dark chocolate mint tart is the perfect dessert for St. Patrick's Day or a warm spring day where you need a minty and refreshing treat! Made with Rodelle peppermint extract, this decadent dark chocolate tart packs a nice, minty punch.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

For the Dark Chocolate Mint Tart

  • cups chocolate graham cracker crumbs (about 11 sheets)
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter (melted)
  • ½ tsp vanilla extract
  • 10 oz extra dark chocolate, chopped (I like to use 75% cocoa or more dark chocolate)
  • ¼ tsp salt
  • cups heavy whipping cream
  • ¾ tsp peppermint extract

For the White Chocolate Frosting

  • 3 oz cream cheese (softened)
  • 1 tsp unsalted butter (softened)
  • 2 oz white chocolate (melted and cooled)
  • 1 cup powdered sugar
  • ¼ tsp vanilla extract
  • tsp salt

Instructions
 

For the Dark Chocolate Mint Tart

  • Preheat oven to 350°F. Spray a 13¾ x 4½ inch removable bottom tart pan with cooking spray and set aside.
  • In the bowl of a food processor, combine graham cracker crumbs and sugar. Pulse until well combined (about 4 pulses). Add the melted butter and vanilla extract. Pulse until the mixture is well combined and begins to stick together. Press the mixture on the bottom and up the sides of the tart pan.
  • Bake for 10 minutes, until set and fragrant. Cool on a wire rack in the pan.
  • Meanwhile, place chopped chocolate and salt in a heatproof bowl.
  • In a medium saucepan, heat the heavy cream over medium heat just until bubbles form around the edges. Do not boil. Remove cream from the stove and immediately pour over the chocolate. Let stand for 5 minutes.
  • Stir chocolate until it becomes completely melted and silky smooth. Stir in peppermint extract. Slowly pour the chocolate mixture into the tart pan. The pan will be very full. Smooth the top with a spoon, knife or an offset spatula.
  • Refrigerate for at least 4 hours until the filling is set. Frost with white chocolate frosting (recipe below).

For the White Chocolate Frosting

  • In a medium bowl, beat the cream cheese and butter with a mixer on medium speed until smooth (about 1-2 minutes). Beat in the melted white chocolate. Add the powdered sugar, vanilla and salt. Beat until well combined. Use immediately.
  • I like to use a variety of piping tips for the frosting, but feel free to frost however you'd like! Garnish with Andes Mints or peppermint bark for a festive dessert.

Notes

  • Tart can be stored in an airtight container in the refrigerator for up to 5 days.
 
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Keyword Chocolate, Easy Desserts, St. Patrick's Day, Tarts