Chocolate Mint Tart
Now that most days are grey and rainy and we tend to be stuck inside, I find myself in the kitchen a lot. So many ideas and so little time… even at night my brain just won’t shut up! That doesn’t exactly improve my sleep (which is bad already).
Chocolate Mint Tart
Once I finish baking something I immediately feel the urge to try the next thing. This would feed an army and it is only the two of us.
The other day while I was browsing a book by the Primrose Bakery my eyes fell onto a rich chocolate mint tart.
We love chocolate! Ding. We love peppermint! Ding ding. We love easy bakes! Jackpot!!!
I made similar tarts in the past, one of them being a Baileys Chocolate Tart which is also super delicious.
Chocolate Mint Tart

The tart is so rich and chocolatey! A sure win for every chocolate addict. I dare you to eat more than one piece… I struggled and only got through 3/4 of a piece… it is really that rich!

If you’re not a fan of peppermint you can easily omit it! You can then skip the step with the mint cream and start with the tart. :)

Recipe Chocolate Mint Tart


adapted from Primrose Bakery

Mint Cream:
28 grams fresh mint leaves
300 ml double cream

Tart shell:
300 grams oreo
100 grams butter, melted
2 teaspoons peppermint extract

250 grams dark chocolate
80 grams milk chocolate
215 ml mint cream (see above)
2 teaspoons peppermint extract
20 grams soft butter


20 cm tart tin


Heat the double cream until boiling then add the mint leaves. Pour in a bowl and cover the surface with clingfilm (to prevent a skin from forming). Leave to cool then chill overnight.
Pour the cream through a sieve and discard the mint leaves.

Coarsely crush the oreo and combine them with the melted butter and peppermint extract. Press into the tart tin and refrigerate for about an hour.
Chop the chocolate and put it in a bowl. Heat the mint cream until almost boiling. Pour it over the chocolate to melt and add the peppermint extract. Gently stir until the chocolate has completely melted. Pour the filling in the tart shell and smooth the surface with a palette knife or spatula.
Refrigerate for a few hours until the chocolate has set.

Serve with cream and enjoy! :)
Chocolate Mint Tart

Happy Baking!