Chocolate Mint Tart

A decadent chocolate mint tart! A baked chocolate pie crust topped with layers of mint white chocolate and dark chocolate ganaches.

If you have been following my blog, you already know my garden is the inspiration for many of my recipes. You also know I adore my herbs. None more than my chocolate mint. Just working in the garden, a gentle bump against these fragrant beauties releases the most glorious aroma. You’ve heard the saying, stop and smell the roses. I rather stop and smell the chocolate mint which I do each time I get a whiff of them.

I’m bringing all those wonderful smells into this tart. The mint ganache layer incorporates fresh mint leaves in a homemade chocolate mint extract. This adds that extra freshness to the mint ganache layer which is so much better than an imitation extract that can taste a bit like chemicals. Using a dark chocolate balances the mint for that perfect balance between the layers.

*Chocolate Mint Extract:

Do you want to make your own extract? Cram a clean canning jar full of fresh chocolate mint herb and cover the herb with vodka. Let it age in the back of a cabinet that does not get any direct sunlight for a minimum of four months. The longer it ages the more intense and beautiful the extract will be. Once distilled drain the liquid through a fine mesh strainer and discard the leaves. Store the extract in an airtight jar.

Secret Ingredient:

I actually do not like cocoa powder. I find it to be too bitter for my liking. My trick is to use a cocoa mix instead. It adds a creamier, slightly sweeter, flavor to the dough.

Chocolate Mint Tart

Cedar Oak Farms
This chocolate mint tart is wonderfully reminiscent of an after dinner Andes mint, tucked into a chocolate pastry shell. 
Prep Time 15 mins
Cook Time 15 mins
Chill Time 5 hrs
Course Dessert
Cuisine French



  • 1/2 cup salted butter, softened
  • 1/2 cup powdered sugar
  • 1 large egg, room temperature
  • 1 ½ cups all-purpose flour
  • 2 tablespoons cocoa powder

Mint Ganache Layer:

  • 9 ounces white chocolate
  • 1 cup heavy cream
  • 1 tablespoon *chocolate mint extract
  • Green food coloring, optional

Chocolate Ganache Layer:

  • 3/4 cup heavy cream
  • 6 ounces dark chocolate
  • 1/2 teaspoon vanilla bean paste
  • Pinch of Salt


  • 2 ounces dark chocolate, melted
  • White chocolate shaves
  • Dark chocolate shaves
  • Mint Leaves


Make Crust:

  • Place the butter into the bowl of a stand-up mixer. Sift in the powdered sugar through a fine-mesh sieve. Turn the mixture on medium and beat until smooth.
  • Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
  • In a medium bowl sift the flour and peppermint cocoa powder together. Add to the butter mixture.
  • Using a rubber spatula, mix the cocoa mixture into the dough until evenly distributed. Wrap the dough in plastic wrap. Refrigerator for at least 30 minutes
  • Preheat the oven to 375˚F.
  • Grease a 9-inch tart pan and roll out the chilled dough to an 11-inch circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
  • Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough. Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn’t puff up.
  • Bake for 15 minutes, then remove the tart shell from the oven. Let cool completely.

Mint Ganache Layer:

  • Finely chop the white chocolate and place in a heat proof bowl. Place the cream in a saucepan and bring just to the boil. Pour the cream over the chocolate and whisk until smooth. Stir in the chocolate mint extract. Pour over the pastry and place in the refrigerator for at least 2 hours, or until set.

Chocolate Ganache Layer:

  • Finely chop the chocolate and place in a heat proof bowl. In a heavy saucepan, bring the heavy cream to a simmer. Do not let it boil. Pour the whipping cream over the chopped chocolate and whisk until smooth. Add in the vanilla and salt and stir well until evenly combined.
  • Pour the chocolate ganache on top of the set mint layer in the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).


  • Once set, remove the tart from the tart tin. Drizzle the melted dark chocolate over the tart. Garnish with the white and dark chocolate shaves and fresh mint leaves.


* This recipe assumes you are using a homemade extract. If you are using a store bought extract reduce the amount you use to 1 teaspoon.
Keyword Pies & Tarts

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