grasshopper tart top

Vortex of minty delight

I was pissed I wasted so much time making Grasshopper Chocolates, but the delightful tart I made from the leftover ganache makes it all feel better.  It’s a delectable, fluffy, minty cloud in a chocolate crust.

Ganache is easy to make – it’s just cream and chocolate heated up and stirred together until they emulsify.  I increased the difficulty a teeny bit by steeping fresh mint in the cream before I made the ganache.  But it was so worth it.  The beautiful, fresh flavor of that mint shines through – it’s subtle, and doesn’t taste like mint “flavoring” at all.

grasshopper tart

A thing of beauty, just waiting to be eaten (also how I describe myself for online dating purposes).

So what do you do with leftover gorgeous, gooey ganache?  Turn it into a tart!  I wanted the filling to be delicate, like the mint flavor, so I lightened it with whipped cream.  The resulting cloud of fluff melts in your mouth – sweet and cold and subtle.  The mint doesn’t smack you in the face, but it’s plenty strong enough to hold its own against the cookie crust.

grasshopper-slice-and-tart

Come and get me, big boy.

Speaking of cookie crust, I find it hard to make any other kind.  Not because crust is hard, but because cookie crust is better.  I’m going to get yelled at by pie crust fans now, but I don’t care.  My chocolate cookie crust and I can’t hear you.  And it couldn’t possibly be easier to make.  Mix cookie crumbs and melted butter, press it into a pan with your hands, maybe compact it a little further with a glass… and you’re pretty much done.  Refrigerate it for a bit to set the butter.  If you want a more crisp crust, you throw it in the oven for 8 minutes.

The final decoration is what takes it from a yummy tart to a thing of beauty, though.  Really, this part takes just a few minutes and turns an everyday looking thing into something spectacular.  Watch 5 less minutes of Game of Thrones and just go for it, okay?  You can do it, I have faith in you!

How to cut corners if you want this to be faster (I’m not guaranteeing it will make you hear angels sing anymore if you do this, though):

  • Skip steeping the fresh mint in the cream. Just heat cream, pour it over the white chocolate, and flavor with creme de menthe and peppermint oil.  You will probably think this tastes just as good.  It doesn’t.  But go ahead.
  • Use a store-bought cookie crust.  That’s reasonable.
  • Instead of whipping cream from scratch, you could use cool whip to lighten the ganache.  Just don’t tell me about it later, that stuff tastes weird.
Print Recipe
Grasshopper Tart
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.
Course Dessert
Cuisine Moderate Effort
Cook Time 40 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Course Dessert
Cuisine Moderate Effort
Cook Time 40 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. OPTIONAL - for a crisper crust, bake it at 350 degrees farenheit for 8 minutes and allow to cool completely before filling.
  5. 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.
  6. 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.
  7. Whip remaining 8 oz of heavy cream with powdered sugar until you have medium peaks (lift the beater up and the peaks stay there).
  8. 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.
  9. Pour ganache mixture into the chocolate crust and smooth top.
  10. 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.
  11. Chill in refrigerator until filling firms up a bit, 2-4 hours or overnight.
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