Thin Mint Tarts
Thin Mint Tarts PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Isn't it the saddest when you run out of your favorite box(es) of Girl Scout Cookies? If Thin Mints are your jam, then this tart recipe inspired by said cookies is the only thing you'll need to get you through. And rest easy, because each one is full of chocolaty, minty goodness from the crust to the filling.

RELATED: How to Pair Wine with Girl Scout Cookies

MAKES 10 INDIVIDUAL TARTS
START TO FINISH: 2 HOURS (INCLUDES CHILLING TIME)

Ingredients

Crusts

3 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

 cup sugar

 cup brown sugar

½ teaspoon pure vanilla extract

1 cups all-purpose flour

 cup cocoa powder

½ teaspoon salt 

Filling

2 cups dark chocolate chips

1 cup heavy cream

½ teaspoon peppermint extract

Cocoa powder, as needed for finishing

Chopped fresh mint, as needed for finishing

Directions

1. Preheat the oven to 350°F. Place 10 individual 3½-inch tart pans on a baking sheet.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the butter, sugar, brown sugar and vanilla extract until light and fluffy, 4 to 5 minutes.

3. In a medium bowl, sift the flour with the cocoa powder and salt to combine. Add to the mixer and mix until fully combined.

4. Divide the dough into 10 even pieces and place a piece in each tart pan. Using your fingers, press the dough into an even layer on the base and up the side of each pan. Chill the crusts in the refrigerator for at least 30 minutes.

5. Poke the base of each crust a few times with a fork. Bake until the crusts appear dry and set on the surface, 10 to 12 minutes. Cool completely.

6. Meanwhile, make the filling: Place the dark chocolate in a medium-size heat-safe bowl. In a small pot, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate and stir until smooth. Stir in the peppermint extract.

7. Divide the chocolate filling evenly among the tart shells. Chill the tarts until the filling is set, 20 to 30 minutes.

8. To finish, dust the surface of the tarts with cocoa powder and garnish with chopped fresh mint. Store at room temperature in an air-tight container for up to two days.

From Around The Web