Mint White Chocolate Tart

Name: Mint White Chocolate Tart
Prep time: 45 min
Total time: 2 h 30 min
Yield: 16 servings
Ingredients: Crust; 1 (9-ounce) package chocolate wafer cookies, finely crushed; 3 tablespoons sugar; 1/2 cup Land O Lakes® Butter melted; Mousse; 1/2 cup Land O Lakes® Butter softened; 1 (8-ounce) package cream cheese, softened; 8 ounces high-quality white chocolate baking bars, melted, cooled; 1 teaspoon mint extract; 8 drops green food color; 2 cups Land O Lakes® Heavy Whipping Cream; 1/3 cup sugar; Marshmallow Meringue; 3 large Land O Lakes® Eggs (whites only) at room temperature; 1/2 teaspoon vanilla extract; 1 cup sugar; 1/2 cup water; 1 tablespoon light corn syrup; 1/4 teaspoon sea salt

This show-stopping dessert has a light chocolate mousse topped with a sweet marshmallow-like meringue.

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45 min

Prep Time

02 hrs 30 min

Total Time

servings

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Ingredients

Crust

1 (9-ounce) package chocolate wafer cookies, finely crushed

3 tablespoons sugar

¹/₂ cup Land O Lakes® Butter, melted

Mousse

¹/₂ cup Land O Lakes® Butter, softened

1 (8-ounce) package cream cheese, softened

8 ounces high-quality white chocolate baking bars, melted, cooled

1 teaspoon mint extract

8 drops green food color

2 cups Land O Lakes® Heavy Whipping Cream

¹/₃ cup sugar

Marshmallow Meringue

3 large Land O Lakes® Eggs (whites only), at room temperature

¹/₂ teaspoon vanilla extract

1 cup sugar

¹/₂ cup water

1 tablespoon light corn syrup

¹/₄ teaspoon sea salt

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine all crust ingredients in bowl; mix well. Press onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Bake 8 minutes. Cool completely.
STEP 3

Combine 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Slowly add melted chocolate, beating until smooth. Stir in mint extract and green food color; mix well.
STEP 4

Place whipping cream into another bowl; beat at high speed until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Gently stir whipping cream mixture into butter mixture. Spread mousse over cooled tart crust. Refrigerate 2 hours or until firm.
STEP 5

Beat egg whites and vanilla in bowl at low speed until fluffy; set aside.
STEP 6

Combine 1 cup sugar, water, corn syrup and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking 10-15 minutes, without stirring, until mixture reaches 238°F on candy thermometer.
STEP 7

Slowly pour hot sugar mixture into egg whites while beating on high, 3-5 minutes or until mixture is glossy, thick and forms fairly stiff peaks. Spread meringue over top of cooled mousse.
STEP 8

Heat oven to 425°F. Bake tart 3-6 minutes or until meringue is lightly browned. Cool completely in pan.