Easy and elegant, this Chocolate Peppermint Tart is as delicious, as it is pretty, all decked out in green. You may know this as a Grasshopper pie, but it is so much more with a rich chocolate crust, creamy chocolate mousse, topped with peppermint flavored whipped cream. It is so, so good,
If you have been looking for a chocolate tart recipe this is one tasty bite of goodness. It is simply light and deliciously rich.
Start with this easy-to-make chocolate shortcrust pastry, that makes the perfect base, then add a layer of rich chocolate mousse topped with a peppermint flavored whipped cream.
All I can say is chocolate and peppermint are meant to be served together. This dessert is delicious anytime, but for us Irish folks this is our dream come true dessert to serve for St Patrick's Day with a perfect mint flavor!
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☘️Why you will love this tart
- This tart is perfect for an everyday dessert, kids love the peppermint whipped cream, but this tart makes a stunning dessert for a party or family gathering.
- This is a great make-ahead dessert, it can be stored in the fridge for a day or two before serving.
- Decorate with shamrocks to celebrate St. Patrick's Day.
- Just add different garnishes on top to serve for Easter, Mother's Day, and Christmas.
More St. Patrick's Day recipes
I know you are going to want some more amazing St. Patrick's Day recipes. We start our day off with these Irish Apple Cream Scones that take just 20 minutes to bake with a pat in the pan dough.
My girls loved making these Mint Sprinkle Cookies and would leave them out for the leprechauns. Everyone loves the surprise filling inside.
Now for the adult desserts, the Chocolate Stout Beer Cake feeds a crowd. These pretty as can be Irish Cream Truffles all decorated in green, gold, and white sprinkles and make great little gifts.
Let' make a tart
Step 1. Prepare the chocolate tart crust in time to let it cool completely. You can even make these a day before you need to serve this tart.
Step 2. Make the gelatin first. Add cold water to a small bowl and sprinkle the gelatin on top and stir to combine. Let sit for five minutes, then add boiling water and stir until the gelatin is dissolved. Set this aside.
Step 3. In a medium-sized mixing bowl (or use a stand-mixer) Add the sugar and cocoa powder then mix this together. Then pour in the cold heavy cream and mix on medium speed until thick.
Step 4. Pour the dissolved gelatin into the chocolate mixture and mix on medium speed until incorporated.
Step 5. Pour the mousse into the prepared chocolate tart shell.
Step 6. With a small spatula spread the mouse completely over the crust up to the sides.
Step 7. Whip the cream by adding heavy cream, powdered sugar, peppermint oil, and green food coloring to a large mixing bowl. Beat with an electric mixer until thick and creamy. Pour the flavored whipped cream on top of the chocolate layer and spread with a spatula.
Step 8. To make decorating the tart easier, I like to score the top with a long knife so it is divided into serving slices.
Step 9. In a large mixing bowl add cold heavy cream and mix on medium-high speed until thickened. Spoon large dollops of the whipped cream on top of the tart.
Step 10. You can decorate the top in lots of ways, but I like to add Andes Mint Candies on top. And if I am feeling extra fancy I might add some sprigs of fresh mint leaves.
Step 11. Refrigerate the tart for one hour before serving.
Since this tart is perfect for a grand St. Patrick's Day celebration, adding some fun green shamrock candies makes this tart extra colorful and festive.
🎞️Here's a fun view
- The white whipped cream on top can also be piped on with a pastry bag and a large piping tip to make pretty rosettes. For those who don't have that equipment, I like to show the dollops.
- Garnish with York Peppermint Patties instead of the Andes Candies.
- For Christmas, top with crushed green candy canes, it's really pretty!
- Change out the shamrocks candies for colorful sprinkles.
If you are going to eat this tart immediately, you can skip the gelatin. Traditionally, gelatin is added to the mousse for stability and allows it to be firmer, and keeps the crust from getting soggy.
No, that is not necessary as you can cut the tart in the pan, similar to a pie. However, using a removable bottom tart pan makes it easy to remove the rim of the tart pan, and then you get a prettier presentation.
Yes, the food coloring is optional. If you leave it out the tart will taste the same.
More delicious tarts
Chocolate Mint Tart
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Chocolate Tart Crust
- 1 9-inch Chocolate Shortbread Crust
Chocolate Mousse and Peppermint Whipped Cream
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 3 cups heavy cream divided
- 1 teaspoon vanilla
- 2 tablespoons powdered sugar
- ⅛ teaspoon peppermint oil optionally, use ¼ tsp. peppermint extract
- 1-2 drops Green food coloring Optional
- Andes Mints optional garnish
- Shamrock sprinkles optional garnish
- Prepare the chocolate tart shell and let it cool in the tart pan.
- Add the cold water to a small bowl then sprinkle with the gelatin, stir well, then let sit for two minutes to soften.
- Add the hot water over the gelatin and stir until the gelatin is dissolved and smooth. Set aside to let cool.
- In a medium-sized bowl add the sugar and cocoa powder and stir until combined.
- Add 1 cup of the cold whipping cream and vanilla to the bowl and beat on medium speed until the mixture becomes thick and creamy. Scrape the bowl with a rubber spatula as needed.
- Add the gelatin to the chocolate and mix on medium speed until the gelatin is mixed in. Pour the mousse into the prepared tart shell and spread it to the edges with a spatula.
Peppermint Whipped Cream
- Pour 1 cup of cold whipping cream and the powdered sugar into a large mixing bowl. Start mixing on low speed, then as the cream starts thickening turn the mixer up to medium then to medium-high speed and beat until the cream has thickened
- Spread the whipped cream over the chocolate mousse.
- In a medium-sized mixing bowl add 1 cup of chilled heavy cream and mix on medium speed until thick and creamy. Score the top of the tart with a long knife into 8 wedges. With a spoon drop dollops of whipped on top of each wedge.
- You can top the whipped cream with pieces of Andes Mint Candies or sprigs of mint. For St. Patrick sprinkle shamrock candy sprinkles on top of the mint dollops.
- Cover the tart and store it in the refrigerator for up to three days.
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.