Tarte Gelada de Poejo e Menta

Pennyroyal and Mint Iced Tart

Ingredients (for the base):

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

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

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


  • Base
- Start by crushing the biscuits until you obtain a kind of flour .
- Add the melted butter (or coconut oil) and mix well.
- Place a ring on the serving plate; if you don't have one, choose a pie dish that can go on the table.
- Pour the biscuit mixture onto the plate and press evenly to obtain a compact base for the tart.
  • Filling
- Soak the gelatine leaves in cold water.
- Cut the chocolates into pieces.
- Melt the gelatin for a few seconds in the microwave or in a bain-marie, be careful that the gelatin cannot boil or it will lose its properties.
- Beat the cream cheese with the sugar, add the mint flavoring, the ice cream (or whipped cream) and the melted gelatin sheets. Mix well.
- Pour the mixture over the mold with the biscuit base. Insert the pieces of candy into the cream so that they are not visible.
Place in the fridge for at least 8 hours.
  • Topping

- When the tart is relatively firm (or the next day) it's time to add the final touch.
- Soak the gelatin 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 tart.
- Mix the gelatin with the liquor and pour it onto the surface covering the decoration leaves.
- Take it back to the fridge. Move the pie to 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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