Mint-Fudge Tart

Photo: Becky Luigart-Stayner

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 30%
  • Fat: 9.9g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 7.8g
  • Carbohydrate: 44.5g
  • Fiber: 0.1g
  • Cholesterol: 63mg
  • Iron: 1mg
  • Sodium: 185mg
  • Calcium: 131mg


  • Crust:
  • 32 reduced-fat chocolate wafer cookies, finely crushed
  • 2 tablespoons butter or stick margarine, melted
  • 1 large egg white
  • Filling:
  • 1/3 cup unsweetened cocoa
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 1/4 cup fat-free chocolate sundae syrup (such as Smucker's)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 2 large eggs
  • Topping:
  • 8 crème de menthe chocolaty mint thins (such as Andes)
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed


  1. Preheat oven to 350°.
  2. To prepare the crust, combine the first 3 ingredients in a bowl, and toss with a fork until moist. Firmly press the mixture into the bottom of a 9-inch springform pan.
  3. To prepare filling, beat cocoa and milk at medium speed of a mixer until blended. Add cream cheese; beat well. Add syrup, extracts, and eggs; beat just until smooth. Pour mixture into prepared crust. Bake at 350° for 35 minutes or until set. (Do not overbake.) Cool completely on a wire rack. Cover and chill 4 hours.
  4. To prepare topping, shave long edge of mint thins using a vegetable peeler. Spread whipped topping over tart; sprinkle with shaved mint thins.
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