After Eight Tart Recipe lovers, this one is for you. Picture a crisp chocolate biscuit base, a silky mint cream filling, and a glossy dark chocolate topping that snaps when you slice it. If you crave that cool mint and rich chocolate combo but want something easy, you’re in the right place. I make this tart for dinner parties, birthdays, and cozy nights at home, and it never fails. It looks fancy, tastes incredible, and takes far less effort than people expect. Ready to make a showstopper without the stress?
Ingredient Tips & Equipment Information
What you will need
- Chocolate biscuits or cookies: Digestives, Oreos, or chocolate grahams all work. If using Oreos, skip extra butter in the base or reduce it slightly because their filling adds moisture.
- Butter: Melted, unsalted. It binds the base and adds flavor.
- Dark chocolate: 50 to 70 percent is ideal. Go higher for stronger cocoa notes, lower if mint is the lead flavor you want.
- Cream: Heavy cream for both the mint filling and the ganache topping.
- After Eight mints: The star. You can fold chopped pieces into the filling and save some for the top.
- Cream cheese or mascarpone: For a stable, creamy mint layer. Cream cheese gives a slight tang. Mascarpone is milder.
- Mint extract: Use a light hand. Peppermint extract can be strong. Start small, taste, and adjust.
- Powdered sugar: To sweeten the filling without graininess.
- Vanilla extract: One splash rounds out the flavor.
- Salt: A pinch makes chocolate taste richer. Do not skip.
Equipment is simple and approachable. A 9 inch tart tin with a loose bottom is ideal for a clean release. If you have only a pie dish, that works too. You will also need a food processor or a rolling pin to crush biscuits, a heatproof bowl to melt chocolate, and a whisk. A small offset spatula makes smoothing the layers easy, but a regular spoon is fine.
By the way, if you love classic bakes that are easy but impressive, check out my reliable favorite for weekends, the Classic Old Fashioned Lemon Pound Cake. It’s simple and bright, and it pairs beautifully with a chocolate dessert night.
One more tip: Use room temperature cream cheese for a smooth filling. Cold cream cheese can make your mint layer lumpy.
How to make After Eight Mint Chocolate Tart
Steps
- Make the base: Crush 250 g chocolate biscuits until fine. Stir in 80 to 100 g melted butter. Press firmly into a tart tin, packing the sides well. Freeze for 10 minutes or chill for 20 so it sets up.
- Whip the mint filling: Beat 250 g cream cheese or mascarpone with 60 g powdered sugar until smooth. Add 1 teaspoon vanilla, a pinch of salt, and 1 to 1.5 teaspoons peppermint extract. Fold in 200 ml softly whipped cream. Chop 6 to 8 After Eight mints and fold them through. Taste for mint strength and adjust.
- Fill and chill: Spread the mint cream into the cold base. Smooth the top. Chill 30 to 40 minutes while you make the topping.
- Make the chocolate topping: Heat 150 ml heavy cream until steaming. Pour over 200 g chopped dark chocolate. Let sit 2 minutes, then stir gently until smooth. Add a pinch of salt. Let it cool until slightly thick but still pourable.
- Finish the tart: Pour the ganache over the mint layer. Tilt the tin for an even coat. Chill at least 2 to 3 hours until fully set. Top with whole or halved After Eight mints and a few chocolate shavings.
- Slice and serve: Warm a knife in hot water, wipe dry, and slice for those clean edges.
“I made this for my family on a Sunday and everyone went quiet at the first bite. The mint is cool and creamy, the chocolate snaps just right, and it looks like it came from a bakery. Zero stress to make.”
Want a different tart to rotate into your dessert line up? Try this elegant fruit option for comparison, the Easy French Apple Tart. If cupcakes are more your speed, I also love these cozy Apple Cupcakes for fall gatherings.
I built this After Eight Tart Recipe to be friendly for beginners. Nothing tricky, just patient chilling and good chocolate. Let the fridge do the work for you.
How long does the tart last for and can it be frozen?
Fridge and Freezer Guide
This tart keeps beautifully. In the fridge, tightly covered, it holds for about 3 to 4 days. The base stays crisp the first couple of days, then gently softens. The mint flavor mellows and settles in a lovely way by day two. If you plan to serve to guests, you can make it the night before so the layers firm up nicely.
Yes, you can freeze it. Chill the tart completely until firm, then wrap the whole tin in plastic and a layer of foil, or freeze individual slices wrapped well. Freeze up to one month. Thaw overnight in the fridge, then let it sit at room temperature for 10 to 15 minutes before serving so the chocolate topping softens just enough to slice. For a frozen treat vibe, eat it slightly icy. The mint is fantastic that way.
For more freezer friendly dessert ideas, these Frozen Yoghurt Bites are light, easy, and great for snacking. They are also perfect for portion control which is helpful when you have a chocolate tart nearby tempting you.
If you batch bake on weekends, you might also like having a sturdy snack around like my Healthier Flapjacks. They hold up wonderfully in the tin and travel well for lunch boxes.
Storage within clear containers builds trust in your fridge. Label the date so you remember when you made it. A little organization goes a long way.
Can this recipe be made gluten or dairy free?
Substitutions
Absolutely. For gluten free, use gluten free chocolate biscuits for the base. Many stores carry a good option now. The texture is slightly lighter but still delicious. Always check the label on After Eight mints, as ingredient lists can vary by region. If your grocery store version contains gluten in any form, swap for a gluten free mint chocolate thin instead.
For dairy free, use a high fat dairy free cream cheese and a whipping style plant cream. Coconut cream can work in a pinch, but it will add a subtle coconut note. For the ganache, choose dairy free dark chocolate and use canned coconut milk or a barista style oat cream alternative. Taste your mint extract with the dairy free base since fat content impacts how mint comes through.
If you’re looking for more dairy free friendly inspiration, these Light and Fluffy Dairy Free Pancakes are a weekend favorite at my place.
And yes, this After Eight Tart Recipe still tastes luxurious with these swaps. The creamy texture and cool mint center are very forgiving as long as you chill the layers long enough.
More tips for making the After Eight Mint Chocolate Tart
Balance the mint: Add mint extract a few drops at a time. Mint jumps out quickly. Taste as you go. If you overdo it, add more cream cheese and powdered sugar to restore balance.
Control the ganache texture: A slightly cooler ganache creates a thicker topping that sits neatly on the mint layer. If it is too warm, it can sink or melt the top layer. Wait until the bowl is just warm to the touch before pouring.
Don’t overwork the base: Press it in firmly, but do not pound it. You want a compact crust that holds a slice, not a brick. If it looks oily, your butter ratio may be high. Add a few extra biscuit crumbs to balance it.
Chill properly between layers: A cold base and a cool, set mint filling help the top layer relax on the surface instead of mixing into it. It is worth the patience.
Get that neat slice: Heat your knife, wipe between cuts, and keep the tart cold until serving time. The topping will have a lovely, tidy sheen this way. You can add a light dusting of cocoa on the plate if you want it to look restaurant ready.
Serving idea: Keep it classic or go playful. I often serve smaller slices with fresh berries. If I want something sippable on the side, a chilled treat like the Easy Banana Smoothie adds a fun contrast. If you want a brunch twist, a few mini slices alongside pancakes turns it into a spread everyone talks about.
If you like experimenting with mint and chocolate sweets, you can also stack the tart with crushed mint candies on top or drizzle with a thin zigzag of white chocolate for a bakery finish. The After Eight Tart Recipe is flexible, and a little flair makes it feel special every time.
Common Questions
How strong should the mint flavor be?
Go lighter than you think. Start with 1 teaspoon of peppermint extract, taste, then add drops until it feels bright and cooling, not toothpaste like.
Can I make this without a tart tin?
Yes. Use a pie dish or even a square pan for bars. Line it with parchment for easier lifting and slicing.
What if my ganache splits or looks greasy?
Stir in a splash of warm cream and whisk gently. It usually comes back together. Avoid rough whisking since that can add air bubbles.
Can I use milk chocolate instead of dark?
You can, but reduce the sugar in the filling slightly to keep the sweetness balanced. Milk chocolate can make the tart feel extra rich.
How far ahead can I make it?
Up to 24 hours in advance is perfect. The mint sets, the chocolate firms, and the slice is clean.
A sweet sign off for chocolate mint lovers
There you have it. A minty showstopper that you can lean on for any occasion, from weeknight dinners to birthdays. This After Eight Tart Recipe is creamy, crisp, and totally doable without special skills. If you want another take on this style, you might enjoy the detailed guide over at After Eight Tart! – Jane’s Patisserie which inspired me to try my own twist. I hope you try this soon and share a slice with someone who loves the cool snap of mint with rich chocolate.
After Eight Mint Chocolate Tart
Ingredients
Method
- Crush the chocolate biscuits until fine. Stir in melted butter and press firmly into a tart tin. Freeze for 10 minutes or chill for 20 to set.
- Beat cream cheese or mascarpone with powdered sugar until smooth.
- Add vanilla, salt, and peppermint extract. Fold in the whipped cream and chopped After Eight mints.
- Taste for mint strength and adjust as needed.
- Spread the mint cream into the cold base and smooth the top. Chill for 30 to 40 minutes while preparing the topping.
- Heat heavy cream until steaming and pour over chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Add a pinch of salt and let cool slightly.
- Pour ganache over the mint layer and chill for 2 to 3 hours until fully set.
- Top with extra After Eight mints and chocolate shavings before serving.
- Warm a knife in hot water, wipe dry, and slice for clean edges.