Grasshopper Chocolate Chip Tart

Serves 8 to 10

For the Crust
 32 chocolate wafer cookies, coarsely broken
5 tablespoons sweet butter, melted and cooled
 
For the Filling
3 large egg yolks
⅓ cup sugar
¼ teaspoon salt
1¾ cups heavy cream, divided
1 .25 oz envelope unflavored gelatin
¼ cup Crème de menthe, plus 2 tablespoons
1 drop green food coloring (optional)
½ cup semisweet chocolate chips
1 small green and white candy cane, broken into small pieces
Sprig of fresh mint
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1 11” tart pan with removable sides

​Crust
1.    Preheat oven to 350°.
2.    Place the broken wafers in a food processor and process to fine crumbs.  Add the cooled melted butter and pulse to blend.
3.    Press the moist crumb mixture into the bottom and sides of the tart pan.  Bake the crust until it is set, about 10 minutes.  Remove crust to a cooling rack. 

Filling

1. In a medium bowl, whisk the egg yolks, sugar and salt together until thick and yellow.  Set aside.
2. Pour ½ cup of cream into a wide saucepan.  Sprinkle the gelatin over the top and let stand for 5 minutes to soften.  Cook over a low heat for about 2 minutes, until almost simmering.  You should see small bubbles forming around the edge of the pan.  Remove from the heat.
3. Very slowly, whisk 2 tablespoons of the hot cream into the egg mixture to temper it.  Then whisk the entire yolk mixture back into the gelatin saucepan with the cream.  Stirring constantly, cook over a low heat for 3 to 5 minutes.  The sauce should be able to coat the back of a wooden spoon.  Remove from the heat and stir the crème de menthe and food coloring into the mixture.
4. Place the mixture in the refrigerator for 20 to 30 minutes stirring occasionally, until the mixture is thick but not completely set.
5. In a large bowl, whip the remaining 1¼ cups of cream with an electric mixer, until it forms soft peaks. 
6. Stir 1 cup of the whipped cream into the mint mixture to lighten it.
7. Stir in the chocolate chips.
8. Fold the remaining whipped cream into the mint mixture.
9. Spread the mixture into the cooled tart crust.  Refrigerate until fully set and chilled.
10. Garnish with fresh mint and candy cane pieces.