For New Year’s Eve last week, I wanted a lighter dessert that would go somewhat well with a heavier main course of mushroom risotto. I also wanted that dessert to include liquor, since I was baking for friends. So, obviously, I turned to Boozy Baker.
I’ve made a version of this in the past as Grasshopper Pie, and I think my baking skills have come a long way since then. That pie looked kinda weird, was not a good green, and I thought I could effectively make a tart in a pie pan. This time around, I decided to actually get a tart pan (which I’m very happy with) and now I know how to do things like fold in whipped cream properly and how to make a custard. If you’re looking for a mint chocolate chip dessert, I’d strong recommend this recipe rather than my old one.
To start, make the crust. Put the chocolate wafer cookies in a food processor and pulse until fine crumbs are formed.
Next, add the melted butter. Pulse to blend everything together – it will look like wet sand.
DPress the mixture into the bottom and sides of a tart pan. This gives you the nice edge and will be a lot easier to remove from the pan than if you use a pie plate.
Bake the crust for 10 minutes at 350°F. Then set aside to cool completely.
To make the filling, start by whisking together the egg yolks, sugar and salt in a medium bowl until pale yellow in color (so not the color of the egg yolks – lighter).
Put 1/2 cup of the cream in a small saucepan. Sprinkle the package of gelatin over the top. Let stand for 5 minutes without stirring.
It will look weird, but then turn on the stove to low heat and cook the cream for about 2 minutes, stirring, until almost simmering – steam will be rising from the top.
Remove from heat and whisk a couple of tablespoons of the cream mixture into the egg yolk mixture, mixing constantly, to temper the eggs. Whisk the egg yolk mixture back into the saucepan with the rest of the cream.
Return to low heat and cook, stirring constantly, for 3 to 5 minutes, until thickens and coats the back of the spoon. Remove from heat.
Stir in the creme de menthe and creme de cacao. You should use the green version of creme de menthe, especially if you want the good pale green color for the tart.
Transfer the mixture to a large bowl and refrigerate for 20 to 30 minutes, stirring every 5 minutes or so, until almost set but still smooth.
In a stand mixer fitted with the whisk attachment, beat the remaining 1 1/4 cups of cream until soft peaks form.
Stir one cup of the whipped cream into the custard mixture to lighten it, and then stir in the mini chocolate chips.
Gently fold in the rest of the whipped cream to incorporate.
Spread the mixture into the prepared tart crust, smoothing the top with an offset spatula. Refrigerate for at least 6 hours before slicing and serving.
And that’s it! Way smoother than my last try at this recipe, and the addition of mini chocolate chips was really nice.
Definitely went well with champagne, Christmas trees, and fireworks. Happy New Year!
- 32 chocolate wafer cookies (Nabisco Famous Wafers)
- 5 tablespoons butter, melted and cooled
- 3 egg yolks
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 3/4 cups heavy cream, divided
- 2 1/2 teaspoons (1 package) unflavored gelatin
- 1/4 cup creme de menthe
- 2 tablespoons creme de cacao
- 1/2 cup miniature chocolate chips
- In a food processor, pulse wafer cookies until fine crumbs form.
- Add melted butter and pulse to combine.
- Press mixture into bottom and sides of 10 inch tart pan. Bake at 350°F for 10 minutes. Set aside to cool completely.
- In a medium bowl, whisk together egg yolks, sugar and salt until pale yellow in color.
- Put 1/2 cup heavy cream in a small saucepan and sprinkle gelatin over the top. Allow to sit 5 minutes.
- Heat mixture over low heat, stirring, for 2 minutes, until just starts to simmer (it should steam and bubbles will form at the edges).
- Remove from heat and whisk a couple of tablespoons into the egg mixture, stirring constantly, to temper the eggs.
- Whisk the egg mixture back into the saucepan with the remaining cream. Return to heat and cook, stirring constantly, over low heat for 3 to 5 minutes, until the mixture coats the back of a spoon.
- Remove from heat and stir in the creme de menthe and creme de cacao. Transfer mixture to a large bowl and refrigerate for 20 to 30 minutes, stirring every 5 or so minutes, until mostly but not completely set.
- In a stand mixer fitted with the whisk attachment, beat the remaining 1 1/4 cups of heavy cream on high speed until soft peaks form.
- Stir 1 cup of whipped cream into custard mixture to lighten. Stir in chocolate chips.
- Fold remaining whipped cream into mixture to combine.
- Spread in the prepared crust, using an offset spatula to smooth the top.
- Refrigerate for at least 6 hours before serving.