Dark Chocolate Mint Tart

Amy Manes
by Amy Manes
8 slices
40 min

This dark chocolate mint tart is the perfect dessert for St. Patrick’s Day or a warm spring day where you need a minty and refreshing treat! Made with Rodelle peppermint extract, this decadent dark chocolate tart packs a nice, minty punch. Be sure to use a high quality chocolate for this tart – my favorite to use is the Lindt dark chocolate bar. Top with crushed Andes mints for an extra mint chocolate touch! I love tarts because they don’t require much work and won’t heat up your kitchen like traditional baking does – it’s the perfect chocolate lover’s dessert for the warmer months!

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.

Recipe details
  • 8  slices
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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For the Dark Chocolate Mint Tart
  • 1½ cups chocolate graham cracker crumbs (about 11 sheets)
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter (melted)
  • ½ tsp vanilla extract
  • 10 oz extra dark chocolate, chopped (I like to use 75% cocoa or more dark chocolate)
  • ¼ tsp salt
  • 1¼ cups heavy whipping cream
  • ¾ tsp peppermint extract
For the White Chocolate Frosting
  • 3 oz cream cheese (softened)
  • 1 tsp unsalted butter (softened)
  • 2 oz white chocolate (melted and cooled)
  • 1 cup powdered sugar
  • ¼ tsp vanilla extract
  • ⅛ tsp salt
For the Dark Chocolate Mint Tart
Preheat oven to 350°F. Spray a 13¾ x 4½ inch removable bottom tart pan with cooking spray and set aside.
In the bowl of a food processor, combine graham cracker crumbs and sugar. Pulse until well combined (about 4 pulses). Add the melted butter and vanilla extract. Pulse until the mixture is well combined and begins to stick together. Press the mixture on the bottom and up the sides of the tart pan.
Bake for 10 minutes, until set and fragrant. Cool on a wire rack in the pan.
Meanwhile, place chopped chocolate and salt in a heatproof bowl.
In a medium saucepan, heat the heavy cream over medium heat just until bubbles form around the edges. Do not boil. Remove cream from the stove and immediately pour over the chocolate. Let stand for 5 minutes.
Stir chocolate until it becomes completely melted and silky smooth. Stir in peppermint extract. Slowly pour the chocolate mixture into the tart pan. The pan will be very full. Smooth the top with a spoon, knife or an offset spatula.
Refrigerate for at least 4 hours until the filling is set. Frost with white chocolate frosting (recipe below).
For the White Chocolate Frosting
In a medium bowl, beat the cream cheese and butter with a mixer on medium speed until smooth (about 1-2 minutes). Beat in the melted white chocolate. Add the powdered sugar, vanilla and salt. Beat until well combined. Use immediately.
I like to use a variety of piping tips for the frosting, but feel free to frost however you'd like! Garnish with Andes Mints or peppermint bark for a festive dessert.
  • Tart can be stored in an airtight container in the refrigerator for up to 5 days.
Amy Manes
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  • Phany Phany on May 12, 2021

    Sounds intriguing. Why should I use frosting right away. Does this mean I should refrigerate right away? What if I want to take it somewhere. Really wants to try. Thanks for the ganache tip.

    • Amy Manes Amy Manes on May 12, 2021

      Hi Phany! I ended up refrigerating my leftovers with the frosting on top, so you can certainly frost this and refrigerate if you plan to take somewhere! I would just loosely cover with plastic wrap so you don't ruin the frosting. Hope you enjoy!