Chocolate-Mint Tart

Chocolate-Mint Tart
Servings: 12 Prep 25 mins Cook 3 mins Freeze 20 mins Chill 2 hrs


  • 2 1/2 cups chocolate bear-shaped graham crackers, finely crushed (such as Teddy Grahams)
  • 1 tablespoon sugar
  • 3 tablespoons unsweetened cocoa powder
  • 6 tablespoons unsalted butter, melted
  • 8 ounces semisweet chocolate, chopped
  • 2 cups heavy cream
  • 1/4 teaspoon mint extract
  • 1 envelope unflavored gelatin
  • 1 package (8 ounces) 1/3-less-fat cream cheese, softened
  • 1/4 cup milk
  • 7 tablespoons sugar
  • 1/4 cup chopped chocolate mints (about 5; such as Nestle After Eight mints)
  • Fresh mint, chocolate curls or more mints, for garnish, optional

Make It


1. Combine cracker crumbs, sugar, cocoa powder and melted butter in a medium-size bowl. Stir until evenly combined. Press into bottom and up sides of a 9-inch removable-bottom tart pan. Refrigerate until ready to fill.


2. In small saucepan, combine chocolate and 1 cup of the heavy cream. Heat over medium heat, stirring until smooth. Remove from heat; stir in mint extract. Set aside 1/2 cup. Pour remainder into cold crust. Freeze 15 minutes.

3. In glass bowl, sprinkle gelatin over 3 tablespoons cold water. Let sit 5 minutes. Microwave 20 seconds, until melted. Let cool. Meanwhile, combine cream cheese, milk and 4 tablespoons of the sugar in a large bowl. Beat until smooth. Slowly add reserved 1/2 cup chocolate mixture. Beat until smooth. Beat in 2 tablespoons of the gelatin mixture. Fold in mint pieces. Spoon into crust over chocolate layer, spreading level. Freeze 5 minutes.

4. Beat remaining 1 cup cream and 3 tablespoons sugar in bowl until soft peaks form. With mixer running, blend in remaining gelatin mixture and beat to firm peaks. Spread on top of tart. Refrigerate for at least 2 hours. Garnish, remove side of pan and serve chilled.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 457, Fat, total (g): 34, chol. (mg): 84, sat. fat (g): 20, carb. (g): 37, fiber (g): 2, pro. (g): 5, sodium (mg): 207, Percent Daily Values are based on a 2,000 calorie diet.