Mint Chocolate Tart

This mint chocolate tart is rich, creamy and so easy! Can be made gluten-free, grain-free, and 100% whole grain.

I posted this mint chocolate tart over on My Baking Addiction yesterday and had intended on trying out a dairy-free version but I just ran out of time. I left for the US on Saturday, spent about 1 1/2 days in Savannah, GA and now I’m writing this post from Beaufort, SC.

Mint Chocolate Tart {grain-free, gluten-free, whole grain options}

I know someone’s going to ask if they can use coconut milk instead of whipping cream and while I think it’d work, I’m not 100% positive. Whipping cream is 30% fat whereas full-fat canned coconut milk is only 20% fat.

So what I’m thinking is that the filling will be soft, but still delicious. Hopefully the mint extract would totally overpower the coconut flavor in the milk because mint and coconut just sounds odd.

Mint Chocolate Tart {grain-free, gluten-free, whole grain options}

I originally tried this recipe out as six 4.75″ tarts. I used this Wilton set. You’ll need to bake the crust for 8-10 minutes and the filling for 15.

Mint Chocolate Tart {grain-free, gluten-free, whole grain options}

And if you don’t like mint, omit it and use more vanilla. Or use another extract in its place! I tried this tart with almond extract and loved it, though I preferred this mint version.

After taking out the first batch of mini tarts, I was disappointed because the filling was kind of pudding-like. Then I figured that they needed to be chilled a little first so I stuck some of the tarts into the freezer to speed up the chilling process and kind of forgot about one of the tarts. I found it the next day and, to my surprise, it froze really well! So I think this would make an awesome make-ahead dessert for Christmas.

Mint Chocolate Tart {grain-free, gluten-free, whole grain options}

To defrost, let the 9″ tart sit at room temperature for about an hour and then dust with cocoa powder just before serving. The mini tarts needed more like 30 minutes to defrost.

Mint Chocolate Tart with gluten-free and 100% whole grain options.

Mint Chocolate Tart (grain-free, gluten-free, 100% whole grain options)

Rated 4.5 by 2 readers
Mint Chocolate Tart
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-10 servings


    For the crust:

  • 3/4 cup (150 grams) granulated, raw or coconut sugar
  • 1/2 cup (62 grams) whole wheat flour, white whole wheat flour or all-purpose flour or 1/2 cup + 1 tablespoon (70 grams) buckwheat flour for a gluten-free / grain-free version
  • 1/2 cup + 1 tablespoon (65 grams) Dutch-process cocoa powder
  • 1/8 teaspoon salt
  • 6 tablespoons (84 grams) unsalted butter, melted
  • For the filling:

  • 1 3/4 cups (298 grams) semi-sweet chocolate chips or chopped chocolate
  • 1 1/2 cups (355 milliliters) whipping cream
  • 3/4 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract
  • 2 large eggs, beaten


  1. Preheat the oven to 350 °F (175 °C) and get out a 9" (23 cm) 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.


  • If you're wondering how buckwheat is grain-free, please read here. :)

Source: My post on My Baking Addiction – Mint Chocolate Tart

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34 comments on “Mint Chocolate Tart” — Add one!

1 comment is awaiting moderation!

  • susie says
    June 25, 2019 @ 6:15 pm

    Can I substitute oat flour for the buckwheat in the crust?

    • Erin replies to susie
      June 26, 2019 @ 8:51 am

      I’m pretty sure it’d just fall apart if you did that. The two aren’t interchangeable and oat flour would need some kind of binder to keep it all together. Sorry about that!

  • Karen says
    June 21, 2016 @ 6:16 pm

    Can you do this with a ginger flavour pls, if so how . Thank you so much

    • Erin replies to Karen
      June 21, 2016 @ 9:17 pm

      I bet that’d be great! Do you mean with ground ginger? If so, I’m guessing 1/2 teaspoon would do but you should taste the batter to make sure. Hope you’ll enjoy it!

  • Laurel
    December 26, 2015 @ 7:10 am

    Family universally loved this for Christmas dessert and requested I make every year. However, I really disliked the buckwheat in the crust. I’m a firm buckwheat hater but hoped the cocoa would mask it enough. No one else minded so I’m definitely sensitive. Do you think it failed because I used toasted buckwheat? I ground my buckwheat with my Komo Fidibus and bought toasted buckwheat hoping it would taste better than untoasted. I may consider trying again with regular buckwheat or I’ll just see what happens if I sub my usual GF mix.

    • Erin replies to Laurel
      December 27, 2015 @ 4:57 pm

      I’m happy your family enjoyed it! I absolutely hate the taste of buckwheat and can’t stand it in anything other than chocolate goodies, where you shouldn’t be able to taste it at all (at least in my recipes). Did you use Dutch-process cocoa powder? It has a darker, richer taste than normal cocoa powder, so that could have made a difference. I also think toasting it could have brought out the flavor instead of lessening it! I know that toasting helps a ton with quinoa flour (which I also don’t like in anything but chocolate recipes) but maybe it has the opposite effect with buckwheat flour. I’ve never tried it so I don’t know. I hope that helps!

  • Cathy Trochelman says
    December 17, 2015 @ 5:23 pm

    What an absolutely gorgeous tart! It looks and sounds incredible!

  • Serene @ House of Yumm says
    December 17, 2015 @ 3:20 am

    Wow. All that chocolate! Plus mint. It looks perfect :)

  • Emma {Emma's Little Kitchen} says
    December 16, 2015 @ 10:16 pm

    SWOON!! Mint choc is my fave, can’t wait to try this lightened up version :)

  • Megan Keno says
    December 16, 2015 @ 7:50 am

    Oh gosh… I want this like now!

    • Erin replies to Megan Keno
      December 17, 2015 @ 8:43 pm

      Me, too! It’s sadly long gone, though.

  • Andi @ The Weary Chef says
    December 16, 2015 @ 4:57 am

    Mint and chocolate taste so good together! This tart sounds irresistible! Yummy!

  • Charlotte Moore says
    December 16, 2015 @ 1:54 am

    USA!! You are only 4-5 hours from me in Savannah and SC. Have a wonderful trip.

  • Annie says
    December 16, 2015 @ 1:39 am

    Look at this luscious chocolate!! Whoa! I definitely want a piece!

  • Lisa | Mummy Made.It says
    December 16, 2015 @ 1:13 am

    These look so good . I love the combination of mint and chocolate so these are perfect!

  • Kacey @ The Cookie Writer says
    December 16, 2015 @ 12:03 am

    Omg, I am dying over here! Seriously, can you deliver this?! Arggg, need, now! Haha, I may have to try the dairy-free route just for fun!

  • Nora (A Clean Bake) says
    December 15, 2015 @ 11:58 pm

    You’re in the US? Awesome! I wish you were closer to Chicago so we could meet up and, ideally, you’d bring me a slice of this tart :)

  • Heather | Heather Likes Food
    December 15, 2015 @ 10:42 pm

    The presentation look nice and yummy!

  • Carla (@charliesue) says
    December 15, 2015 @ 10:38 pm

    Beautiful tart! Almond extract totally sounds good for all those bizarre folks who don’t like mint. ;)

    • Erin replies to Carla (@charliesue)
      December 17, 2015 @ 8:46 pm

      Thanks! And you’re totally right. I just don’t get why some people hate mint and chocolate together so much. Like my husband. And all his friends and family. ;) More tart for me!

  • Medeja says
    December 15, 2015 @ 4:41 pm

    Mmm.. Yummy! Looks irresistibly creamy! And I just love mint and chocolate combination!

    • Erin replies to Medeja
      December 17, 2015 @ 8:47 pm

      Me too! So delicious.

  • Roxana says
    December 15, 2015 @ 4:12 am

    This dessert is so stunning! I love how velvety that texture looks, it’s so elegant! :)

    • Erin replies to Roxana
      December 17, 2015 @ 8:47 pm

      Thanks a bunch, Roxana! :)


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