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Chocolate Mint Truffle Tart

 Chocolate Mint Truffle Tart
Indulging in a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored baking chocolate chips.—Sally Sibthorpe, Shelby Township, Michigan
16 ServingsPrep: 25 min. Bake: 25 min.


  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 3/4 cup butter, softened, divided
  • 1 package (10 ounces) mint chocolate chips
  • 1/2 cup sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream
  • 3 eggs, lightly beaten
  • Whipped cream, additional mint chocolate chips and mint sprigs, optional


  • In a small bowl, combine cookie crumbs and 1/4 cup butter; press onto
  • the bottom and up the sides of an ungreased 9-in. tart pan.
  • Refrigerate for 15 minutes.
  • Meanwhile, in a food processor, combine the chips, sugar and vanilla;
  • cover and process for 20 seconds or until chips are chopped. In a
  • small heavy saucepan, heat cream and remaining butter until bubbles
  • form around sides of pan. Drizzle over chopped chocolate while
  • processing. Whisk a small amount of chocolate mixture into eggs;
  • return all to food processor and process until smooth.
  • Pour into tart shell. Bake at 350° for 25-30 minutes or until
  • center is just set (mixture will jiggle). Cool completely on a wire
  • rack. Store in the refrigerator. Garnish with whipped cream,
  • additional mint chips and mint sprigs if desired.

2 of 2

Chocolate Mint Truffle Tart (continued)

Directions (continued)

  • Yield: 16 servings.
Nutritional Facts: 1 slice (calculated without optional ingredients) equals 343 calories, 24 g fat (13 g saturated fat), 83 mg cholesterol, 174 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.