Name a more iconic duo than chocolate and peppermint! This chocolate peppermint tart has all the best parts of a York peppermint patty, with the sweetness cut by a buttery pastry tart crust. It’s incredibly simple to make and even easier to decorate with just some crushed peppermint and homemade whipped cream! Guaranteed to be a huge hit at any holiday party this year. Who else loves peppermint?
Chocolate Peppermint Tart
Ingredients
Crust
- 1 1/4 cups all-purpose flour (170g)
- 1/4 cup vegetable oil
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp ice water
Chocolate Peppermint Filling
- 8 oz bittersweet chocolate chips
- 1 cup skim milk
- 1 tbsp cornstarch
- 1 tsp peppermint extract
- 1/4 tsp salt
- crushed candy cane or peppermint candy for garnish
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- First you will make the crust. Preheat the oven to 350°F. Fill a small bowl with water and ice to get the water very cold while you prepare the rest of the crust ingredients.
- In a medium bowl, add the flour, cinnamon, and salt and whisk together. Drizzle the vegetable oil over top and mix together with a fork until all the flour has taken on moisture; the mix should look like crumbly wet sand. Next drizzle with the 3 tbsp ice water and mix again with the fork. Once all the water has been incorporated, use your hands to form the dough into a ball.
- Lay out a large piece of plastic wrap on your work surface, and place the dough on top of it, followed by another large sheet. Use a rolling pin and carefully roll out the dough in between the two sheets of plastic to an ~11" circle. Remove the top piece of plastic and carefully roll the sheet of dough onto the rolling pin to transfer it to a 9" tart tin. Gently ease the dough down into the tin and press into the sides, trimming dough off the top where necessary to make it level. Poke the bottom of the dough all over with a fork and bake for ~20 minutes, the dough should be crisp and starting to pull away from the sides of the tin. Remove the crust from the oven and allow to cool completely on a wire rack.
- To make the filling, add the chocolate chips to a medium heat-proof bowl and set aside. In a medium sauce pan, add the milk and cornstarch and whisk to combine. Bring to a boil over medium-high heat and whisk constantly for about 5 minutes until the mix has thickened and is frothy. Pour the hot mix over the chocolate chips. Add the peppermint extract and salt and let the chocolate sit for 1 minute to allow the hot milk to melt the chocolate undisturbed, then stir gently with a spatula until the chocolate has completely melted and the filling is smooth and thick. If any chocolate remains un-melted, heat the bowl in 15 second intervals in the microwave, stirring in between.
- Once melted, press a sheet of plastic wrap into the surface of the filling, to prevent it from developing a film, and allow to sit for 20 minutes at room temp. Once cooled, pour the filling into the crust and spread out with a spatula. Once level, refrigerate for at least 4 hours, or overnight.
- When ready to serve, make the whipped cream. In the bowl of a stand mixer, add the heavy cream. Beat on high with a whisk attachment, and once it starts to thicken add the sugar and vanilla. Continue to whisk until thick and glossy, but be careful not to overmix! Spread the whipped cream out over the tart and then top with crushed peppermint candy or candy cane. Use a hot knife to cleanly cut slices to serve.
- Enjoy!
