OMG, a minty cloud of delight poured into a chocolate cookie crust. This is fucking delectable. You can make it easier by skipping the step where you steep the fresh mint in the cream for the ganache… but don’t. Really, don’t. The fresh mint flavor is heavenly.
Chop mint and place in bowl. Heat 8 oz of the heavy cream to a simmer (do not boil) and pour over the mint. Let steep for at least 20 minutes.
Meanwhile, prepare the cookie crust. Grind sandwich cookies in a food processor to make fine crumbs. (Do a good job, but don’t forget to eat any remaining big chunks before continuing.) Melt butter and add to crumbs. Pulse to combine.
Press crumbs into an 8-inch springform pan (or tart pan) covering the bottom and about 1 inch up the sides. Use the bottom of a glass to compress the crumbs for a firm crust. Use nonstick cooking spray on the bottom of the glass if the crumbs stick. Chill crust for 30 minutes.
OPTIONAL – for a crisper crust, bake it at 350 degrees farenheit for 8 minutes and allow to cool completely before filling.
Strain mint out of the steeped cream and reheat the cream to a simmer (do not boil). Place chopped white chocolate in a bowl and pour hot cream over it. Let sit for 2 minutes.
Stir the cream and white chocolate mixture, starting in the middle of the bowl, until they are emulsified. Stir in creme de menthe and peppermint oil. Chill ganache until cool to the touch and thickened.
Whip remaining 8 oz of heavy cream with powdered sugar until you have medium peaks (lift the beater up and the peaks stay there).
Fold 1/3 of the whipped cream into the ganache to lighten it. Fold in remaining 2/3 of the whipped cream until no streaks remain, trying not to deflate the mixture.
Pour ganache mixture into the chocolate crust and smooth top.
Melt milk chocolate in a small zipper bag, cut off the tip and pipe a spiral onto the top of the tart filling. Use a toothpick to drag lines out and in from the center to create a pattern.
Chill in refrigerator until filling firms up a bit, 2-4 hours or overnight.