Recipe Flash: Whipped Mint Ganache Tart with Blackberries

Chances are we’ve got it all wrong, but for us Northerners, Derby Day means an afternoon of wearing spring clothes and drinking mint juleps. Oh, and betting on horses. In honor of the mint and the real arrival of springtime, I invented this tart. The filling sits in a shallow shortbread crust, more like a French pastry than a deep-dish Southern pie. It’s really made of white chocolate, mint, and cream, but it tastes like a mixture of marshmallow and heaven. To bring spring into the mix, I top it all off with some gently cooked blackberries, for which you could substitute freshly cut, sugared strawberries if they’re around in time.

If you’re hosting a Derby Day Party–or any spring event–at home, this elegant yet gooey tart makes a fine end to a cocktail party or sitdown dinner.

From my kitchen, albeit small, to yours,



Whipped Mint Ganache Tart with Blackberries
Serves 10


For the filling
1 cup heavy cream
6 ounces good-quality white chocolate (ingredients contain cocoa butter)
1/2 teaspoon peppermint extract or 1/2 cup packed fresh mint leaves

For the crust
1 stick (1/2 cup) butter, melted
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup flour

For the berries
10 ounces blackberries or strawberries
2 tablespoons sugar

If you’re using fresh mint in the filling, start two days ahead of time. Combine the mint and the cream in a small bowl and refrigerate overnight.

At least 6 hours before serving, strain the mint if you’ve used it and transfer the cream to a small saucepan. Chop the white chocolate coarsely and place it in a medium bowl. Bring the cream to a boil slowly, then pour it over the chocolate. Let sit for 1 minutes, then stir thoroughly but gently to melt the chocolate. Let rest for about 15 minutes, the stir it again to make sure all the chocolate is melted. If you didn’t use the fresh mint, stir in the extract. Cover tightly and refrigerate for 6 hours or overnight.

In the meantime, preheat the oven to 350°F for the crust. Combine the butter, vanilla, sugar, and salt and stir well. Add the flour and fold it in. The dough will be very soft. Press it into a 9-inch fluted pie pan with removable bottom, and even it  out across the bottom and the sides. Bake for 15 minutes, until golden and firm. Cool completely.

Prepare the blackberries: combine half of the berries with the sugar and 1 tablespoon water in a smal saucepan over medium heat. Bring to a boil, then reduce the heat to low and simmer until the berries have begun to break apart and a syrup has formed. Add the remaining half of the berries, and cook through. Cool to room temperature. (If you’re using strawberries, no need to cook. Simply slice the berries, combine them with the sugar, and leave to marinate for 30 minutes-1 hour.)

When ready to serve, beat the cold ganache with a handheld mixer until it is thickened and holds stiff peaks, about 1-2 minutes. Be careful not to overbeat–you just want the ganache to be spreadable. Scoop the ganache into the cooled tart shell and spread it across, making a slight indentation in the center, where you’ll pour the berries. You can do this up to 2 hours ahead of time; keep the tart in a cool place.

When ready to serve, heap the berries in the middle of the tart, letting the juices flow around the ganache. Serve immediately.

Posted in: Recipe Flash
  • Sephira

    Oh that looks incredibly delicious!!

    xx seph

  • Jeisenpress


  • Essie

    This makes me want to host a Derby Party just so I can wow the guests…

  • Keisenpress

    WHOA! Let’s make this for mom’s birthday with the last of the strawberries! YUM

  • Keisenpress

    WHOA! Let’s make this for mom’s birthday with the last of the strawberries! YUM

  • Kitchens

    Its look like really splendid and delicious.. I honestly try it right now. But the list of ingredients is really big.. So i think that i make it tomorrow.

  • Kitchen clearance

    Wow.. This is really very amazing . I like to est Whipped Mint Ganache Tart with Blackberries. It is my one of thew favourite food. It looking really very impressive. I am really impressed by that.

  • Anonymous

    This blog is really very nice and  that recipe are also delicious, Its sounds like very testy. I am so impressed by that thanks for sharing such a great recipe. I love to eat it recipe.

  • weio qwea

    This Whipped Mint Ganache Tart with Blackberries is a very healthy and testy recipe. I like to eat Whipped Mint Ganache Tart with Blackberries. It is my one of the favourite recipe.
    payment protection insurance

  • Pingback: Summer Food Inspirations | The Mod Antiquarian()

  • Taylor Brown

    Found the best app for sharing recipes ever! It’s called Heirloom Recipes my sister just got it today and emailed me a recipe and I got the free version to try it and OMG I imported the recipe right into the app no typing or anything! The email had the link to the free one: I’m going to put this recipe in it and send it back to her so she can make it for our next family gathering. Thanks so much!!!

  • Dima


Buy Now - In The Small Kitchen