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1
Make the crust: Position a rack in the lower third of the oven and preheat to 375 degrees F. Pulse the cookies and granulated sugar in a food processor until finely ground.
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2
Add the melted butter and pulse until combined.
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3
Lightly coat a 9-inch tart pan with a removable bottom with cooking spray.
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4
Press the crumb mixture into the bottom and up the side of the pan.
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5
Bake until set, about 15 minutes, then transfer to a rack to cool completely.
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6
Meanwhile, make the filling: Heat the milk in a saucepan over medium-high heat until it starts simmering, then remove from the heat.
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7
Whisk the egg yolks, granulated sugar, cornstarch and salt in a medium bowl until combined.
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8
Gradually whisk one-third of the warm milk into the egg mixture, then pour into the saucepan with the remaining milk.
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9
Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, about 3 minutes.
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10
Continue boiling, whisking, until the mixture is thick like pudding, about 2 more minutes.
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11
Remove from the heat, then whisk in the semisweet and mint-flavored chocolate and the butter.
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12
Pour into the prepared crust and spread evenly.
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13
Refrigerate until set, about 1 1/2 hours.
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14
Right before serving, beat the heavy cream, confectioners' sugar and peppermint extract in a medium bowl with a mixer on medium speed until soft peaks form.
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15
Spread the whipped cream on the tart and sprinkle with sanding sugar.
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16
Photographs by Johnny Miller
