Mint Chocolate Tart Recipe
This Mint Chocolate Tart is a rich, indulgent dessert featuring a nutty almond and coconut flour crust, topped with a creamy peppermint-infused chocolate filling. Perfectly chilled and decorated with shredded coconut, miniature chocolate chips, and colorful sprinkles, it offers a refreshing blend of mint and chocolate flavors in a gluten-free, vegan-friendly treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Scale
Crust
- 1 1/2 cups blanched almond flour (145g)
- 2 Tbsp coconut flour (14g)
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
Filling
- 1 cup coconut cream (about 240ml)
- 1/2 cup unsweetened almond butter (approx. 128g)
- 4 oz dark chocolate chips (about 2/3 cup or 113g)
- 1/2 Tbsp peppermint flavoring
Decoration
- Shredded coconut
- Miniature dark chocolate chips
- Naturally colored sprinkles
Instructions
- Prepare the pan: Line a 6-inch round springform pan with parchment paper or foil to prevent sticking and make removal easy. Set aside.
- Make the crust: In a medium bowl, combine blanched almond flour, coconut flour, and salt. Add melted coconut oil, maple syrup, and vanilla extract. Mix thoroughly until combined, then press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
- Prepare the filling: In a small saucepan over low heat, melt the dark chocolate chips together with the coconut cream. Stir frequently to ensure the chocolate melts completely without burning. Remove the saucepan from heat and stir in the unsweetened almond butter and peppermint flavoring until smooth and creamy.
- Assemble the tart: Pour the chocolate and peppermint filling evenly over the crust in the springform pan, smoothing the top with a spatula.
- Chill to set: Place the tart in the refrigerator and chill overnight or for at least 4 hours to allow the filling to firm up properly.
- Decorate: Just before serving, sprinkle shredded coconut, miniature dark chocolate chips, and naturally colored sprinkles on top for an appealing finish.
- Storage: Store any leftovers in the refrigerator to keep fresh or slice and freeze for longer preservation. Allow frozen slices to thaw slightly before serving.
Notes
- Use full-fat coconut cream from a chilled can for the best creamy texture.
- If peppermint flavoring is unavailable, peppermint extract or oils can be used but reduce quantity as they are more concentrated.
- This tart is best served chilled to maintain its shape and texture.
- For an extra crunch, add chopped nuts to the crust mixture.
- Ensure dark chocolate chips are dairy-free if making vegan-friendly tart.
- Allow tart to set completely in the fridge to avoid a runny filling.
Keywords: Mint chocolate tart, gluten free tart, vegan dessert, almond flour crust, peppermint chocolate dessert
Find it online: https://tastewithamy.com/mint-chocolate-tart-recipe/
