This mint chocolate tart is rich, creamy and so easy! Can be made gluten-free, grain-free, and 100% whole grain.
I posted this mint chocolate tart over on My Baking Addiction yesterday and had intended on trying out a dairy-free version but I just ran out of time. I left for the US on Saturday, spent about 1 1/2 days in Savannah, GA and now I’m writing this post from Beaufort, SC.
I know someone’s going to ask if they can use coconut milk instead of whipping cream and while I think it’d work, I’m not 100% positive. Whipping cream is 30% fat whereas full-fat canned coconut milk is only 20% fat.
So what I’m thinking is that the filling will be soft, but still delicious. Hopefully the mint extract would totally overpower the coconut flavor in the milk because mint and coconut just sounds odd.
I originally tried this recipe out as six 4.75″ tarts. I used this Wilton set. You’ll need to bake the crust for 8-10 minutes and the filling for 15.
And if you don’t like mint, omit it and use more vanilla. Or use another extract in its place! I tried this tart with almond extract and loved it, though I preferred this mint version.
After taking out the first batch of mini tarts, I was disappointed because the filling was kind of pudding-like. Then I figured that they needed to be chilled a little first so I stuck some of the tarts into the freezer to speed up the chilling process and kind of forgot about one of the tarts. I found it the next day and, to my surprise, it froze really well! So I think this would make an awesome make-ahead dessert for Christmas.
To defrost, let the 9″ tart sit at room temperature for about an hour and then dust with cocoa powder just before serving. The mini tarts needed more like 30 minutes to defrost.
Mint Chocolate Tart (grain-free, gluten-free, 100% whole grain options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8-10 servings
Ingredients
- 3/4 cup (150 grams) granulated, raw or coconut sugar
- 1/2 cup (62 grams) whole wheat flour, white whole wheat flour or all-purpose flour or 1/2 cup + 1 tablespoon (70 grams) buckwheat flour for a gluten-free / grain-free version
- 1/2 cup + 1 tablespoon (65 grams) Dutch-process cocoa powder
- 1/8 teaspoon salt
- 6 tablespoons (84 grams) unsalted butter, melted
- 1 3/4 cups (298 grams) semi-sweet chocolate chips or chopped chocolate
- 1 1/2 cups (355 milliliters) whipping cream
- 3/4 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 2 large eggs, beaten
For the crust:
For the filling:
Directions
- Preheat the oven to 350 °F (175 °C) and get out a 9" (23 cm) tart pan with a removable bottom.
- In a large mixing bowl, stir together the sugar, flour, cocoa powder and salt. Stir in the melted butter until well combined and a dough forms.
- Press up the sides and over the bottom of the tart pan.
- Bake for 10 minutes. It'll have started to bubble slightly and will still be quite soft. Let cool for at least 10 minutes before filling.
- After 10 minutes of cooling, the sides of the crust will be firm and the center will still be quite soft.
- While the crust is baking and cooling, prepare the filling.
- In a medium saucepan over medium-low heat, mix together the chocolate and whipping cream and stir frequently until the chocolate is melted. Remove from the heat. It shouldn't be that warm but if it is, let it cool about 5-10 minutes so that the eggs don't scramble when added.
- Stir in the peppermint and vanilla extracts followed by the beaten eggs.
- Place the tart pan on a baking sheet, which will make removing the tart from the oven easier.
- Pour the filling over the partially cooled crust and bake for 22-27 minutes or until the center is set. When you tap the pan, there shouldn't be any ripples, but it won't be totally firm.
- Let cool for about 1 hour and then chill for another 2 hours.
- Dust with cocoa powder and top with mint leaves prior to serving, if desired.
Notes
- If you're wondering how buckwheat is grain-free, please read here. :)
Source: My post on My Baking Addiction – Mint Chocolate Tart
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34 comments on “Mint Chocolate Tart” — Add one!
1 comment is awaiting moderation!
Can I substitute oat flour for the buckwheat in the crust?
I’m pretty sure it’d just fall apart if you did that. The two aren’t interchangeable and oat flour would need some kind of binder to keep it all together. Sorry about that!
Can you do this with a ginger flavour pls, if so how . Thank you so much
I bet that’d be great! Do you mean with ground ginger? If so, I’m guessing 1/2 teaspoon would do but you should taste the batter to make sure. Hope you’ll enjoy it!
Family universally loved this for Christmas dessert and requested I make every year. However, I really disliked the buckwheat in the crust. I’m a firm buckwheat hater but hoped the cocoa would mask it enough. No one else minded so I’m definitely sensitive. Do you think it failed because I used toasted buckwheat? I ground my buckwheat with my Komo Fidibus and bought toasted buckwheat hoping it would taste better than untoasted. I may consider trying again with regular buckwheat or I’ll just see what happens if I sub my usual GF mix.
I’m happy your family enjoyed it! I absolutely hate the taste of buckwheat and can’t stand it in anything other than chocolate goodies, where you shouldn’t be able to taste it at all (at least in my recipes). Did you use Dutch-process cocoa powder? It has a darker, richer taste than normal cocoa powder, so that could have made a difference. I also think toasting it could have brought out the flavor instead of lessening it! I know that toasting helps a ton with quinoa flour (which I also don’t like in anything but chocolate recipes) but maybe it has the opposite effect with buckwheat flour. I’ve never tried it so I don’t know. I hope that helps!
What an absolutely gorgeous tart! It looks and sounds incredible!
Thanks so much, Cathy! :)
Wow. All that chocolate! Plus mint. It looks perfect :)
Thanks so much for pinning! :)
SWOON!! Mint choc is my fave, can’t wait to try this lightened up version :)
It’s one of mine, too! This version isn’t really all that light but it’s so worth it. :D
Oh gosh… I want this like now!
Me, too! It’s sadly long gone, though.
Mint and chocolate taste so good together! This tart sounds irresistible! Yummy!
Thanks so much!
USA!! You are only 4-5 hours from me in Savannah and SC. Have a wonderful trip.
Thanks so much, Charlotte! :)
Look at this luscious chocolate!! Whoa! I definitely want a piece!
Me too! ;)
These look so good . I love the combination of mint and chocolate so these are perfect!
I totally agree with you! :)
Omg, I am dying over here! Seriously, can you deliver this?! Arggg, need, now! Haha, I may have to try the dairy-free route just for fun!
Oooh! Good! Report back on how it goes. :)
You’re in the US? Awesome! I wish you were closer to Chicago so we could meet up and, ideally, you’d bring me a slice of this tart :)
Haha. Now that would have been fun! :D
The presentation look nice and yummy!
Thanks, Heather!
Beautiful tart! Almond extract totally sounds good for all those bizarre folks who don’t like mint. ;)
Thanks! And you’re totally right. I just don’t get why some people hate mint and chocolate together so much. Like my husband. And all his friends and family. ;) More tart for me!
Mmm.. Yummy! Looks irresistibly creamy! And I just love mint and chocolate combination!
Me too! So delicious.
This dessert is so stunning! I love how velvety that texture looks, it’s so elegant! :)
Thanks a bunch, Roxana! :)