Mint & Chocolate Tartlets

Mint & Chocolate Tartlets
Mint & Chocolate Tartlets (center) pictured with White Chocolate–Lime Blondies (outer left and right)

These Mint & Chocolate Tartlets from “Tea Amongst the Shamrocks” in the  March/April 2019 issue are full of rich flavor. Order your issue online or pick up a copy at newsstands to get all of the delicious recipes from this seasonal menu.

Mint & Chocolate Tartlets
Makes 24
  • 1 cup plus 2 tablespoons chocolate wafer crumbs
  • ⅓ cup plus ¼ cup granulated sugar, divided
  • ¼ cup unsalted butter, melted
  • ⅛ teaspoon kosher salt
  • 2 cups water
  • 1 (0.75-ounce) package fresh mint
  • 2⅔ cups heavy whipping cream, divided
  • ¾ cup plus 2 tablespoons whole milk
  • 6 large egg yolks
  • 3 tablespoons cornstarch
  • 4 ounces mascarpone cheese
  • Garnish: fresh mint leaves
  1. Preheat oven to 350°. Spray 2 (12-well) mini cheesecake pans with baking spray with flour.
  2. In a medium bowl, stir together cookie crumbs, ¼ cup sugar, melted butter, and salt. Press mixture into bottoms of wells of prepared pans.
  3. Bake for 10 minutes. Let cool on a wire rack.
  4. Fill a small bowl with ice water. Set aside.
  5. In a small saucepan, bring 2 cups water to a boil over medium-high heat. Add mint; boil for 10 seconds. Remove mint using a slotted spoon, and immediately place in ice water; let stand for 30 seconds. Remove mint from ice water, and squeeze dry with paper towels.
  6. In a small saucepan, bring 1⅔ cups cream and milk to a simmer over medium heat. In the container of a blender, place cream mixture and mint; blend until mixture turns pale green. Return mixture to saucepan, and bring just to a boil over medium heat.
  7. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ⅓ cup sugar. Add ½ cup hot cream mixture to egg mixture, whisking constantly. Return mixture to pan, and cook, whisking constantly, until thickened, 3 to 5 minutes. Remove from heat, and transfer to a shallow heatproof bowl. Press a piece of plastic wrap directly onto surface, and let cool to room temperature.
  8. In a medium bowl, beat mascarpone
  9. cheese and remaining 1 cup cream with a mixer at medium-high speed until soft peaks form. Fold mascarpone mixture into cooled mint custard. Transfer mixture to a large piping bag with a large hole cut in tip. Pipe mixture onto prepared crusts, filling wells three-fourths full. Freeze for at least 2 hours.
  10. Carefully remove tartlets from pans, and let stand at room temperature for 20 minutes before serving.
  11. Garnish with mint, if desired.

Order your March/April 2019 Issue issue online, download the digital edition instantly, or pick it up at newsstands.


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