Dark Chocolate Mint Tart

Thanks to my sponsor, Rodelle, for supplying the free product to help me write this post today, and for partnering with me for this spring giveaway! This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!

Friends, it is time for another Rodelle Kitchen giveaway! Head over to my Instagram page, because I partnered with Rodelle for a Spring Baking Giveaway – two lucky winners will receive a 4 oz. jar of vanilla extract, a 2 oz. jar of peppermint extract, and a 2 oz. jar of vanilla bean paste to make thise delicious mint chocolate tart! The giveaway starts on Tuesday, March 16th and the winners will be announced at 11am MST on Tuesday, March 23rd.

This mint chocolate tart has the perfect pepperminty flavor that pairs so well with the extra dark chocolate ganache filling and little dollops of white chocolate frosting on top!

How to Make the Best Ganache Filling

I didn’t realize it but, making a perfectly silky and smooth ganache filling can be a real challenge! I learned the hard way last time I made my Salted Dark Chocolate Tart. My ganache turned out grainy, oily and separated. Not smooth and silky like it should be!

My mistake was that my heavy cream was too hot when I poured it over the chopped chocolate, my chopped chocolate pieces were too big, and I had tried to mix everything together too quickly. Overall, this caused the fats to separate and make an oily and grainy ganache that was beyond saving.

For this dark chocolate mint tart though, I nailed the ganache! In order to save you some headache and guessing, here are a few tips that I learned for successful ganache making!

• Chop up your chocolate into very small pieces. This will allow the chocolate to melt at the perfect speed when the warm heavy cream is poured over the top of it! We want to go for consistent melting here!
• Bring your heavy cream to the point of just beginning to boil. This will create the perfect temperature for melting (but not separating) your chopped chocolate! I like to wait until the heavy cream just begins to form bubbles around the edges. Then, I immediately pour over my chocolate! If you pour a liquid that is too hot over your chocolate, it will cause the fats to separate, giving you that grainy and oily ganache that we don’t want!
• Let the heavy cream and chocolate sit for about 5 minutes to melt completely. This will allow you to create a much smoother ganache when you whisk the ingredients together.

I hope these tips help you to make the most silky smooth for this dark chocolate mint tart! And as always, never be afraid to contact me if you have questions!

This mint chocolate tart just screams St. Patrick’s Day, doesn’t it? I hope that you enjoy this yummy treat! While it would be the perfect dessert for the upcoming holiday, this recipe can carry you all the way through the year! It would be great from summer to Christmas!

Don’t forget to head over to my Instagram page to enter the Rodelle Spring Giveaway!

And as always, be sure to tag me in your photos on Instagram if you make my recipe or use in your photos! I love to see what you are baking.