Ingredients:

  • 8 oz (225 g) Chocolate digestive biscuits (or Oreos/Graham Crackers)
  • 1/2 cup (115 g) Unsalted butter, melted
  • 1/4 tsp (1.25 ml) fine sea salt
  • 1 1/2 cups (360 ml) Heavy whipping cream, cold
  • 8 oz block (225 g) Cream cheese, full fat, softened to room temperature
  • 1/2 cup (60 g) Icing (Confectioner's) sugar, sifted
  • 1 envelope (7g) Granulated Gelatin Powder
  • 1/4 cup (60 ml) Cold water
  • 2 Tbsp (30 ml) Irish whiskey
  • 1 tsp (5 ml) Pure mint extract (not peppermint)
  • 2-4 drops Green food colouring (optional, gel recommended)
  • 2 oz (55 g) Dark chocolate (60-70% cacao), chopped, for topping

Instructions:

  1. Crush biscuits into fine crumbs using a food processor or by hand. Combine crumbs with melted butter and salt until mixture resembles wet sand.
  2. Press the mixture firmly and evenly into the base and up the sides of a 9-inch tart tin. Use the base of a measuring cup to ensure a compact finish.
  3. Place the crust in the refrigerator for at least 30 minutes to set completely.
  4. Sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for 5 minutes until it swells (blooms). Dissolve the gelatin completely by placing the bowl over simmering water or microwaving briefly. Set aside to cool slightly.
  5. In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
  6. In a separate large bowl, beat the softened cream cheese until smooth and no lumps remain. Add the sifted icing sugar and beat until combined.
  7. Beat in the mint extract, Irish whiskey, and green food colouring (if using) until the color is uniform.
  8. Slowly drizzle the slightly cooled, dissolved gelatin into the cream cheese mixture while the mixer is running low speed. Mix just until combined.
  9. Gently fold the whipped cream into the cream cheese mixture in two stages using a rubber spatula. Fold until just combined; avoid over-folding.
  10. Pour the filling mixture into the chilled crust. Smooth the top with the spatula.
  11. Return the tart to the refrigerator and chill for a minimum of 4 hours, or ideally, overnight, until the filling is firm to the touch.
  12. Once fully set, carefully remove the outer ring of the tart tin. Melt the dark chocolate and drizzle over the top, or shave the chocolate into shards using a vegetable peeler and sprinkle over the tart just before serving. Slice with a hot, dry knife for clean edges.