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.
1
Transfer the cookie mixture to a greased tart pan and press it into the bottom.
2
Press it into all the corners, edges, and up the sides. It is a VERY thin crust.
3
Use a knife to trim the edges, then fill in any thin spots using the trimmings. Refrigerate 20 mins.
4
Make the ganache filling. Pour hot heavy cream over chocolate and Andes mint chips. Let sit 5 mins
5
After 5 mins, stir the heavy cream and chocolate until smooth.
6
Stir whisked eggs + salt into the chocolate mixture. Stirring prevents the eggs from scrambling.
7
Pour the filling into the chilled tart crust, then bake 20-25 mins.
8
Let baked tart cool completely before grazing. The center will set as it cools.
9
Make the glaze by pouring hot heavy cream over chocolate and Andes mints. Stir until smooth.
10
Stir in 1 tsp corn syrup and 1 tsp water for shine and to thin it out.
11
Pour the glaze onto the cooled tart and rotate to spread it out.
12
So shiny and reflective! Now let it cool and set up. Stick it in the fridge to chill faster.
13
Top with additional Andes mint chips for decoration.
14
Serve chilled or at room temp! Recipe @ thepracticalkitchen .com
15
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