Grasshopper Tarts
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I’ve been using my new Wilton Mini-Tart Pan a ton lately and this past weekend made a yummy St. Patrick’s Day dessert, Grasshopper Tarts, with it. I think I have the crust down to a science now so expect several more tart recipes in the coming weeks. Pillsbury Refrigerated Pie Crusts are perfect for tart making. I use a mason jar with a wider opening (about 3 inches) to make my circles to fit the tart pan.
The filling is melted marshmallows, whipped cream and peppermint extract. I added some green food colouring so it would look the part, too. On top is a sprinkle of crushed Oreos and a Aero Peppermint Bubble.
I was talking to an American friend about the recipe and she has never heard of Aero chocolate before. I had forgotten that it might not be in all countries! If you don’t have them where you live, just leave them off or add a piece of mint chocolate that you have available where you live. No biggie!
If you are REALLY keen on trying Aero and you live in the USA, I found some on Amazon. Looks like they are shipped from England where the brand originated. Canadians, I found them in the chocolate aisle at the grocery store!
Serve these minty desserts at a St. Patrick’s Day party to celebrate the occasion or just because. It’s always a good time for a delicious dessert!
For more St. Patrick’s Day sweets, check out my Shamrock Shake, Rainbow Bark, St. Patrick’s Day Dessert Round-up and St. Patrick’s Day Truffle.
You’ll also like Chocolate Caramel Tart, Strawberry Coconut Tarts, Cream Cheese Fruit Tarts, Irish Brown Bread, Chocolate Cream Tarts and Air Fryer Irish Soda Bread.
Have you made Grasshopper Tarts (or pie) before?
Grasshopper Tarts
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Ingredients
- 1 9-inch refrigerated pie dough
- 30 large marshmallows
- 1 ¼ cup whipping cream divided
- ½ tsp peppermint extract
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 10 drops green food colouring
- 1 tsp chocolate cookie crumbs
- Aero Peppermint Bubbles for garnish, if desired
Instructions
- Preheat oven to 450°F. Roll out your pie dough and cut into 12 (3-inch) circles. I used a mason jar with a wide top to do mine. You will need to reroll the dough scraps as near the end to get the 12 circles.
- Press dough circles into a mini tart pan. Poke each tart with a fork.
- Bake for 5 minutes or until golden brown. Note: these bake very fast and burn quickly!
- Remove tart shells from oven and cool on a wire rack.
- Melt marshmallows and ¼ cup whipping cream in a large saucepan on the stove over medium heat. Stir constantly until marshmallows are completely melted. Remove from heat and stir in peppermint extract.
- Transfer marshmallow mixture to a metal bowl and place in the fridge while you make the rest of the recipe.
- Add 1 cup whipping cream, powdered sugar and vanilla extract to a large bowl. Beat on high until soft peaks form. Add in food colouring and blend together.
- Stir in marshmallow mixture to whipped cream mixture until combined. Fill each tart shell with a spoonful of the mixture. Sprinkle on chocolate cookie crumbs and top with an Aero Peppermint Bubble, if desired.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Why not use fresh mint for colour and flavour for more . natural desert