Mint Chocolate Tart

Mint Chocolate Tart has a creamy chocolate filling and homemade chocolate cookie crust. So delicious. Recipe includes a gluten-free option.

If you’re looking for a decadent yet simple Christmas dessert, then look no further! This mint chocolate tart has an amazingly delicious chocolate, cream and egg-based filling. Prior to chilling, the filling is like pudding. After chilling, it’s luscious perfection.

The crust is similar to the one in my mini pumpkin cheesecakes. That crust recipe worked great for mini cheesecakes, but used in a regular tart pan, it was pretty much a disaster. So in this mint chocolate tart, we have a tweaked version that works perfectly in a tart pan and cuts beautifully.

Mint Chocolate Tart is rich, decadent and full of mint flavor. So great for the holidays! Recipe includes a gluten-free option.

The filling has quite a bit of mint flavor, thanks to a hefty amount of peppermint extract. If mint isn’t your thing, just use more vanilla or another type of extract in place of the peppermint. I’ve tried this chocolate tart with almond extract and it was amazing but I prefer this mint chocolate version!

Before I even made this tart, I was worrying about how to decorate it. Perhaps I should add a layer of ganache? But just a layer of ganache would look boring. So then I figured I’d add some chocolate curls. And mint leaves! And whipped cream!

Then I realized most people probably don’t want complicated and over-the-top. So I went with a simple dusting of cocoa powder and couldn’t be happier with it. A few tiny bubbles form on the surface during baking so if you’re serving this to company, I definitely recommend topping it with something.

Mint Chocolate Tart has a delicious and rich chocolate filling and homemade chocolate cookie crust. Perfect for the holidays! Recipe includes a gluten-free option.

If you prefer to go the mini tart route, you can use six 4.75″ mini tart pans. You’ll need to bake the crust for 8-10 minutes and then bake the filling for 15 minutes.

This mint chocolate tart is a great make-ahead dessert. You can prepare it 2 days before you want to serve it or you can even prepare it earlier and then freeze. If you do the latter, freeze the undecorated tart. To defrost, let it sit at room temperature for about an hour and then dust with cocoa powder just before serving.

Having a stressful holiday season? Make this tart for a little reprieve from the insanity. Or try these gluten-free mint chocolate chip brownies. Both recipes are ridiculously easy and sure to ease any holiday woes!

Mint Chocolate Tart

Yield: 8-10 servings

Prep Time: 15 minutes

Cook Time: 37 minutes

Total Time: 52 minutes


For the crust:

  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour or 1/2 cup + 1 tablespoon buckwheat flour for a gluten-free version
  • 1/2 cup + 1 tablespoon cocoa powder
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 1 3/4 cups semi-sweet chocolate chips or chopped chocolate
  • 1 1/2 cups whipping cream
  • 3/4 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract
  • 2 large eggs, beaten

For serving:

  • cocoa powder mint leaves

Note: If you need this tart to be gluten-free, make sure all your ingredients are certified gluten-free.



  1. Preheat the oven to 350 °F and get out a 9" tart pan with a removable bottom.
  2. 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.
  3. Press up the sides and over the bottom of the tart pan.
  4. 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.
  5. After 10 minutes of cooling, the sides of the crust will be firm and the center will still be quite soft.
  6. While the crust is baking and cooling, prepare the filling.
  7. 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.
  8. Stir in the peppermint and vanilla extracts followed by the beaten eggs.
  9. Place the tart pan on a baking sheet, which will make removing the tart from the oven easier.
  10. 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.
  11. Let cool for about 1 hour and then chill for another 2 hours.
  12. Dust with cocoa powder and top with mint leaves prior to serving, if desired.

Mint chocolate tart with a rich and creamy filling and a homemade chocolate cookie crust. Recipe includes a gluten-free option. So delicious!

by Erin Dooner

Hi there! I'm Erin and I'm the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. I also firmly believe that no meal is complete without at least a little dessert and that we'd all be a bit happier if we'd just indulge in more cheese and carbs.

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8 Responses to “Mint Chocolate Tart”

  1. Laura @ My Friend's Bakery — December 16, 2015 at 12:32 pm

    Looks heavenly! Chocolate and mint is my favorite!


    • Erin — December 16, 2015 at 9:10 pm

      Thanks, Laura! It’s one of my favorites, too.

  2. How decadent and rich!


    • Erin — December 17, 2015 at 1:47 pm

      Thanks, Laura! :)

  3. Gwen Watson — December 30, 2015 at 1:57 pm

    Mint and chocolate is a classic combination and this tart offers us a perfect balance of flavors. The mint is a highlight while not being overpowering. I like to serve tarts like this with a dollop of whipped cream. 


    • Erin — January 3, 2016 at 5:05 pm

      I bet this would be great with whipped cream! I also love mint and chocolate together. :)

  4. Darren — March 15, 2016 at 4:04 am

    Wonderful recipe! Does the tart pan need to be buttered before placing the dough? Is the dough firm enough to handle without refrigeration first?


    • Erin — March 15, 2016 at 5:40 am

      It doesn’t need to be buttered and the dough is quite firm so no refrigeration is needed. I hope you’ll enjoy the tart!

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