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Chocolate Mint Tart Recipe

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★★★★★

4.8 from 97 reviews

This Chocolate Mint Tart features a rich cocoa crust filled with layers of creamy mint-infused white and bittersweet chocolate ganaches, topped with a whipped mint cream. The tart offers a refreshing and indulgent dessert experience, combining the smoothness of chocolate with the bright freshness of mint.

Ingredients

Scale

For the Crust

  • 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, cold and cut into cubes
  • 1 egg yolk
  • 1 tablespoon cold water (plus more if needed)

For the White Chocolate Ganache

  • 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)

For the Bittersweet Chocolate Ganache

  • 1/2 cup heavy cream
  • 3 1/2 ounces (99 grams) bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter, softened
  • Pinch of kosher salt

For the Mint Cream Topping

  • 1 cup reserved mint-infused cream (from white chocolate ganache step)
  • 2 teaspoons confectioners’ sugar
  • 1/4 to 1/2 teaspoon peppermint extract, to taste

Instructions

  1. Make the Crust: In the bowl of a food processor, combine flour, confectioners’ sugar, cocoa powder, and salt. Pulse to mix evenly. Add cold butter cubes and pulse until mixture resembles coarse meal. Whisk egg yolk with 1 tablespoon cold water. Add to the processor and pulse until combined; if needed, add more water, 1 teaspoon at a time. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Roll and Chill Dough: On a floured surface, roll dough into a 1/4- to 1/8-inch thick circle. Place into a 9-inch tart pan with removable bottom, trim edges evenly. Freeze tart shell for 30 minutes.
  3. Bake the Tart Shell: Preheat oven to 375°F (190°C). Dock the chilled shell with a fork and line with aluminum foil. Bake for 25 minutes until crisp and cooked through. Remove foil, use reserved dough to repair any cracks. Cool shell on a rack.
  4. Prepare Mint-Infused Cream: Heat 1 3/4 cups heavy cream with mint leaves in a saucepan over medium-high heat until simmering. Remove from heat and steep for 30 minutes to 1 hour. Strain cream through fine mesh sieve, pressing leaves to extract cream. Reserve 1 cup of this cream in refrigerator.
  5. Make White Chocolate Ganache: Heat remaining 3/4 cup cream until simmering. Pour over chopped white chocolate in a bowl and whisk until smooth. Cool to room temperature (about 30 minutes), warming gently if needed. Add softened butter and a pinch of salt, then whip on high speed for 10 minutes until opaque and aerated. Add peppermint extract if desired. Pour ganache into cooled tart shell, smooth surface, and refrigerate for 1 hour until firm.
  6. Prepare Bittersweet Chocolate Ganache: Bring 1/2 cup cream to a simmer. Place bittersweet chocolate, softened butter, and salt in a bowl. Pour hot cream over and whisk until smooth. Spread evenly over set white chocolate ganache layer. Refrigerate for 1 hour until firm.
  7. Make Mint Cream Topping: Just before serving, whip the reserved 1 cup mint-infused cream with confectioners’ sugar to soft peaks. Add peppermint extract to taste. Spread whipped cream over the tart’s top. Serve chilled, wiping the knife between slices for clean cuts.

Notes

  • Use Dutch-processed cocoa powder for a richer chocolate flavor and deeper color in the crust.
  • If white or bittersweet chocolate resists melting, gently warm the ganache bowl over simmering water while whisking.
  • Steeping the cream with fresh mint leaves infuses the ganaches with a natural mint flavor without overpowering.
  • Refrigerate the tart thoroughly after each ganache layer to ensure clean layers and ease of slicing.
  • Wrapping and freezing the dough before baking helps prevent shrinking and cracking during baking.
  • Optional peppermint extract can be added for a more pronounced mint flavor, but adjust according to taste to avoid bitterness.

Keywords: chocolate mint tart, white chocolate ganache, bittersweet chocolate ganache, mint dessert, chocolate tart

Find it online: https://flavorsbymaya.com/chocolate-mint-tart-recipe/