Tarte Gelada de Poejo e Menta

Pennyroyal and Mint Iced Tart

Ingredients (for the base):

- 250g of cocoa shortcake cookies;
- 30g melted butter (or coconut oil);

Ingredients (for the filling):
- 550gr of light cream cheese;
- 200gr of vanilla ice cream (or whipped cream);
- 4 sheets of jello;
- 100gr of powdered sugar;
- 3 drops of mint aroma (I used peppermint essential oil, certified for food, by doTerra)
- 1 emb. of mint candies.

Ingredients (for the topping):
- 80ml of Pennyroyal Liqueur and Mint Chocoliquer ;
- Mint or pennyroyal leaves to decorate, qb (optional);
- 3 sheets of gelatin.


  • Basis
- Start by crushing the cookies until you get a kind of flour .
- Add melted butter (or coconut oil) and mix well.
- Place a rim on the serving plate, if you don't have a tart pan that can go to the table.
- Place the biscuit mixture on the plate and press down evenly to obtain a compact base for the tart.
  • Filling
- Soak the gelatin sheets in cold water.
- Cut the candy into pieces.
- Melt the gelatine for a few seconds in the microwave or in a water bath, be careful that the gelatine cannot boil or it will lose its properties.
- Beat the cream cheese with the sugar, add the mint aroma, the ice cream (or whipped cream) and the melted gelatin sheets. Mix well.
- Pour the preparation over the shape with the biscuit base. Insert the pieces of bonbon into the cream so that they are not visible.
Place in the fridge for at least 8 hours.
  • topping

- When the tart is already relatively firm (or the next day) it is time to add the final touch.
- Soak the gelatine sheets in cold water and melt them for a few seconds in the microwave or in a bain-marie.
- Arrange the mint or pennyroyal leaves over the pie.
- Mix the gelatine with the liqueur and pour it over the surface covering the decoration leaves.
- Take it back to the fridge. Place the pie in the freezer 2 hours before serving.

Creation of: Temptations on the table.

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Tentações sobre a mesa

Helena Gonçalves criadora do blogue "Tentações sobre a mesa" que desde 2011, faz sucesso no mundo da culinária.
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