Thin Mints and Trefoils = The Double Trouble Tart

I was at dinner with a friend perusing the various soup and salad menu options I had resigned myself to, when an email from the Girl Scouts of Western Washington landed in my inbox. Would I like to participate in a Girl Scout Cookie Recipe Contest? The Grand Prize includes 24 boxes of Girl Scout Cookies…

I eyed up the unsatisfying selection of salad options with Thin Mints, Trefoils, Peanut Buttery DO-SI-DOS and chewy Samoas dancing through my head. Those visions turned into a Double Trouble Tart. Thin Mints, Chocolate, mint, pecans, and Trefoil shortbread combine into a dessert so decadent, eating it will make you feel nothing short of naughty.

DOUBLE TROUBLE TART

Double Trouble Tart

Double Trouble Tart

Ingredients

Crust:

20 Thin Mint Girl Scout Cookies

1/4 c. unsalted butter, melted, plus enough butter to butter the pie plate

Filling:

12 ounces semisweet chocolate chips

1 cup heavy cream

1/2 c. chopped pecans

Topping:

12-16 Trefoil Girl Scout Cookies

1/2 c. semisweet chocolate chips

Peppermint Extract

Directions:

For the Crust: Preheat oven to 350 degrees. Crush 20 Thin Mint Girl Scout Cookies (a quick turn in a food processor or mini-prep does the trick). Pour crushed Thin Mints into a small bowl and combine with 1/4 c. melted, unsalted butter. Mix until the Thin Mint crumbs stick together when pressed. Butter a 9 – 9.5″ pie plate. Press the crumb mixture into the bottom of the pie plate. Bake for seventeen minutes. Cool for twenty minutes or until the crust returns to room temperature.

For the Filling: Once the crust is cool, pour chocolate chips and pecans into a medium bowl. Heat the cream over medium heat in a small saucepan, stirring frequently until the edges start to bubble. Remove from heat and pour over the chocolate chips and pecans. Stir until completely mixed. Pour into the pie plate over the Thin Mint crust. Cool in the refrigerator until set, at least 4 hours. (This is a great make ahead dish as it can chill and set overnight.)

For the Trefoil Topping:  Lay a piece of wax paper on the counter or on top of a cutting board. Stack 12-16 Trefoils on the wax paper. Melt 1/2 c. of chocolate chips. If you like, you can do this in the microwave in a microwave safe bowl by microwaving in 30 second intervals at 1/2 power. Stir after every 30 seconds. It usually takes no more than one minute to melt the chocolate this way. Once chocolate is melted, pour in ten-fifteen drops of peppermint extract (the more the mintier) and stir to combine. Use a spoon, knife or pastry brush to cover one side of each of the Trefoils. Brush an entire side or get creative and brush the edges and raised portions of the Trefoil design. Set on wax paper, chocolate-free side down to cool and harden.

To Serve: Once the tart is set, remove from the refrigerator and decorate with your mint chocolate Trefoils and a sprig or two of mint if you have it handy. When it’s time to eat cut into 12-16 slices and top each slice with a mint chocolate coated Trefoil.

***The Girl Scouts will be selling cookies in Western Washington March 1-17th. Stock up while you can (those Thin Mints store perfectly in the freezer – and are excellent eaten frozen or refrigerated).

****Please check out the Girl Scouts’ Contest Page on February 19th to see if my Double Trouble Tart makes the finals!

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