Mint Cream Tarts

Cool. Creamy. Refreshing and easy to make. Individual mint cream tarts are really festive and can be made ahead . If you don’t have individual spring form pans a 8 inch one or 8 inch cake pan will also work although the cake pan will have to be cut in the pan.
Mint Cream Tarts
Cool. Creamy. Refreshing and easy to make. Individual mint cream tarts are really festive and can be made ahead . If you don’t have individual spring form pans a 8 inch one or 8 inch cake pan will also work although the cake pan will have to be cut in the pan.
Steps
- 1
Start with part of the filling that needed to be ref rugerated until cold.
- 2
Have Andes candies chopped in a large bowl. Heat cream until hot and pour over candy, stir smooth, add extracts and stir in. Refrigerate until cold
- 3
Make crust
- 4
Combine mint Oreo crumbs with butter
- 5
Have 4 non stick sprayed springform pans ready
- 6
Press crib mixture evenly into each pan. Freeze while finishing filling
- 7
Finish Filling
- 8
Beat cold mint cream to firm peaks
- 9
Fold in softened ice cream
- 10
Divide between crusts and freeze until hard
- 11
Make Topping’
- 12
Beat cream to soft peaks, add sugar and vanilla
- 13
Top each dessert evenly with whipped cream
- 14
Garnish with shavings of Andes minys
- 15
Remove sides of pan and seve
- 16
- 17
Store in freezer but allow ti soften a bit at room temperature before serving
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