Espresso, Mint, and Choco Tart

Routinely Rachel
by Routinely Rachel
12 Slices
1 hr 20 min

Don’t be tart-y to the party 🎉

Happy National Espresso Day (November 23rd)!! I don’t drink it but I’ll sure eat it

This espresso, chocolate and mint creation is fantartstic! Rich chocolate espresso flavors with naturally infused mint butter. No peppermint extract to be found. The trick is melting butter stovetop and adding fresh mint. Steep for at least 30 minutes and run through a sieve. Boom bam 💥 you’ve got infused butter

This is a perfect treat to have with coffee or tea. It’s rich and decadent so definitely start off with a small piece but it’s SO SO worth the calories!

Cuts through like butter!

Espresso, Mint, and Choco Tart
Recipe details
  • 12  Slices
  • Prep time: 30 Minutes Cook time: 50 Minutes Total time: 1 hr 20 min
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Infused Butter
  • 6 tbsp butter
  • 8-10 fresh mint leaves
  • 6 tbsp infused butter
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp espresso powder
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup semisweet chocolate chips
  • 1 cup dark chocolate chips
  • 2 tbsp espresso powder
  • 1/3 cup granulated sugar
  • 1 1/2 cup heavy whipping cream
  • 1/4 tsp vanilla extract
  • 2 large eggs, room temperature and beaten
  • 1/2 cup cocoa powder for dusting
  • Fresh mint leaves
Infusing the butter
In a small skillet, add the butter and fresh mint leaves over medium low heat.
Melt the butter for 3-4 minutes until you can smell the mint.
Turn off the heat and let butter continue to steep for 25-30 minutes
Using a mesh sieve, drain butter through sieve into small bowl and set aside
Preheat oven to 350 F
In medium bowl, whisk together flour, cocoa, sugar, espresso, and salt
Add infused butter and ensure it moistens all of dry mixture
Pour mixture in 9” fluted tart pan (with removable bottom preferably) and press down on bottom and along sides
Place on cookie sheet (for easier handling) and par bake for 10 minutes
Keep nearby for filling
While crust baking, prepare filling. You’ll want to keep oven temp at 350 F
Using medium saucepan, heat chocolate, espresso powder, sugar and cream on medium low. Stir frequently until chocolate fully melted. Remove from heat.
If simmering or close to simmer when removed from heat, let cool for about 10 minutes before adding eggs
Stir in beaten eggs and immediately pour into crust
Bake at 350 for 25-30 minutes (start checking at 20). Will have slight jiggle
Cool on wire rack for 45-50 minutes and then refrigerate for at least an hour before removing from tart shell and adding toppings
Sift cocoa as desired and add fresh mint to add pop of color
  • Please avoid mint extracts. Fresh mint tastes so much better
  • Tart will keep for up to 4 days in refrigerator
  • It is important to let chocolate, cream and espresso mixture cool a bit before adding eggs so that the eggs don’t scramble
  • You can add more mint leaves to the butter to up the mint factor and let it steep longer. Just be careful to not let it solidify. Needs to be liquid to run through sieve