Triple Mint Chocolate Tart w/ Thin Mint Crust
Combine melted butter and crumbled Thin Mint cookies in a bowl. It will be crumbly, that’s ok.
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Transfer the cookie mixture to a greased tart pan and press it into the bottom.
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Press it into all the corners, edges, and up the sides. It is a VERY thin crust.
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Use a knife to trim the edges, then fill in any thin spots using the trimmings. Refrigerate 20 mins.
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Make the ganache filling. Pour hot heavy cream over chocolate and Andes mint chips. Let sit 5 mins
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After 5 mins, stir the heavy cream and chocolate until smooth.
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Stir whisked eggs + salt into the chocolate mixture. Stirring prevents the eggs from scrambling.
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Pour the filling into the chilled tart crust, then bake 20-25 mins.
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Let baked tart cool completely before grazing. The center will set as it cools.
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Make the glaze by pouring hot heavy cream over chocolate and Andes mints. Stir until smooth.
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Stir in 1 tsp corn syrup and 1 tsp water for shine and to thin it out.
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Pour the glaze onto the cooled tart and rotate to spread it out.
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So shiny and reflective! Now let it cool and set up. Stick it in the fridge to chill faster.
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Top with additional Andes mint chips for decoration.
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Serve chilled or at room temp! Recipe @ thepracticalkitchen .com
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