Are Thin Mint Girl Scout cookies your favorite? Then you’ll love minty Key lime custard in a Girl Scout Thin Mint cookie crust. This fresh, creamy dessert is beautiful, unique and oh-so-tasty! As far as girl scout cookie recipes go, this one is a must try! UPDATE (March 11, 2017) — This recipe won 1st place in the Greater Los Angeles Girl Scout Cookie Contest in conjunction with Melissa’s Produce. You can see a few more of the entries here.
I have a problem with Girl Scout cookies. I can’t stop eating them! I love them! The struggle is real!
Twice now I’ve had to send a text to my friend whose daughter sold us our first batch. The text asks that she please sneak a new box of Tagalongs into my mailbox, because my son is going to be so mad I ate them all! And I’m afraid I’ll have to do this a third time!
Between the Tagalongs and Samoas — sheesh, I must get control of myself! Oh, and Thin Mint Girl Scout cookies are right up there, too. I mean, who doesn’t love a Thin Mint!? (You can check out all of the Girl Scout cookie recipes here.)Meanwhile, I’m still a pretty healthy eater.
It’s just a matter of balancing Girl Scout cookie season with my regular diet. 😉 Melissa’s Produce is partnering with Girl Scouts of Greater Los Angeles, and asked a handful of food bloggers if they wanted to create girl scout cookie recipes using their produce — um, of course!
I don’t say no to too many delicious culinary requests or challenges.
This ultra delicious Thin Mint Key Lime Tart is what I cam up with, and I love it! The mint flavor with the fresh lime is bright and lovely, and comes to you in an incredibly creamy, rich custard that rests in a crisp crust made from the Thin Mint Girl Scout cookies. It’s a perfect blend of flavors and textures.
A couple more recipes with Key limes for you:
And a couple more Girl Scout cookie recipes:
From the Girl Scouts of Los Angeles . . .
Girl Scout Cookies are the ultimate feel-good treat because of what you support when you buy them! The Girl Scout Cookie Program is the largest girl-run business in the world where girls gain leadership and business entrepreneurial skills. In fact, more than half of women in business are Girl Scout alumnae and say that the Girl Scout Cookie Program was beneficial to the development of their skills today.
- 2017 marks 100 years of Girl Scouts selling cookies to fuel their dreams!
- Girl Scout Cookies are on sale in Greater Los Angeles through March 12. Find a cookie sale near you by going to girlscoutcookies.org. Cookies are $5/box, except for the two specialty cookies: gluten-free Tofeetastic and non-GMO Girl Scout S’mores, which are $6/box.
- Girl Scouts of Greater Los Angeles social media — Twitter & Instagram: @GirlScoutsLA / Facebook: facebook.com/GSGLA
This is not a sponsored post. I was sent Thin Mint Girl scout cookies from the Girl Scouts of Los Angeles, and Key limes from Melissa’s Produce for recipe testing.
*Please note that about 4 1/2 hours of the prep time is refrigeration time.
- 1 1/4 boxes Thin Mints Girl Scouts cookies (2 dozen cookies)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- zest of 2 Key limes
- 3 tablespoons Key lime juice, from about 5 Key limes
- 2 tablespoons green Crème de Menthe
- 6 large eggs
- 1 tablespoon Thin Mints Girl Scouts cookies, finely ground (saved from above)
- a few thin Key lime slices
- a few small mint leaves
Add the Thin Mints to a food processor fitted with the blade attachment. Pulse until they’re a fine powder. Remove 1 tablespoon and set it aside for garnish. Then add the rest to a medium-sized mixing bowl and stir in the melted butter. Mix until it’s evenly blended. Then using your hands, evenly press the mixture into a 9 1/2-inch tart pan with a removable bottom. Set aside.
In a large, heat proof, medium-sized mixing bowl (stainless steel is great), whisk the cream cheese with the sugar. It’s best to use an electric mixer — for the smoothest possible result. Add the Key lime zest and juice, and Crème de Menthe. Mix again until smooth. Then, gradually add the eggs, one at a time, mixing between each addition.
Place the bowl over a pot it fits snugly into, with a couple of inches of water in it. (Be sure the bottom of the bowl doesn’t touch the water.) Turn the heat to medium and whisking almost constantly, cook until the mixture is creamy and thick, like custard. This should take about 20 minutes. Remove it from the heat and let it cool to room temperature.
Pour the cooled custard into the prepare tart crust and the place in the refrigerator for at least 4 hours.
Sprinkle the reserved 1 tablespoon on top and add a few Key lime slices and mint leaves. Place the tart in the freezer for 30 minutes before slicing — it will be easier to cut this way.