Chocolate Mint Cookie Tarts
Indulge in the perfect balance of rich chocolate and refreshing mint with these irresistible Chocolate Mint Cookie Tarts. Featuring a buttery, cocoa-infused tart shell and a luscious, glossy chocolate ganache filling, these delightful mini desserts are elegantly topped with fresh mint leaves or crushed peppermint candies for a festive touch. With just 12 minutes of baking time and simple ingredients like semi-sweet chocolate, mint extract, and heavy cream, these tarts deliver gourmet flavor in an easily approachable recipe. Perfect for holidays or special occasions, these chilled treats are a show-stopping blend of sophistication and decadence that will leave your guests craving more.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 0.25 cups Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 1 large Egg yolk
- 0.5 teaspoons Mint extract
- 0.5 cups Heavy cream
- 4 ounces Semi-sweet chocolate, chopped
- 2 tablespoons Unsalted butter, room temperature
- 3 tablespoons Fresh mint leaves or crushed peppermint candies (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup tart or muffin tin and set it aside.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt.
Using a pastry cutter or your hands, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the egg yolk and mint extract. Mix until the dough comes together. If it’s too dry, add 1 teaspoon of cold water at a time until the dough is cohesive but not sticky.
Divide the dough evenly into 12 portions. Press each portion into the prepared tart or muffin tin, pressing it into the bottom and up the sides to form a tart shell.
Use a fork to prick the bottom of each tart shell to prevent puffing while baking.
Bake the tart shells in the preheated oven for 10-12 minutes or until the edges are set. Remove and let cool completely in the tin before removing.
Make the ganache: Heat the heavy cream in a small saucepan or microwave-safe bowl until just simmering. Pour it over the chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth.
Stir in the room-temperature butter to the ganache to give it a glossy finish.
Spoon the chocolate ganache into the cooled tart shells, filling each one to the top.
Garnish with a fresh mint leaf or a sprinkle of crushed peppermint candies, if desired.
Refrigerate the tarts for at least 1 hour to allow the ganache to set. Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.8 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
