Chocolate Peppermint Christmas Tart
A luscious tart filled with velvety chocolate complemented by refreshing mint, perfect for holiday gatherings.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs This forms the base, giving it a rich flavor and satisfying crunch.
- 0.5 cups unsalted butter, melted The butter helps bind the cookie crumbs and adds richness.
For the filling
- 1 cups dark chocolate chips Essential for the filling, providing richness and intense chocolate flavor.
- 1 cups heavy cream This adds creaminess to the filling, enhancing the overall texture.
- 1 teaspoon peppermint extract Brings that classic peppermint flavor that pairs wonderfully with chocolate.
- 0.25 cups powdered sugar For added sweetness, contributing to the filling's creamy consistency.
For topping
- as desired whipped cream Adds fluffiness and a beautiful presentation.
- as desired crushed candy canes Perfect for adding a festive flair and extra crunch.
Instructions
Preparation
- Gather all your ingredients before starting to ensure you don’t miss anything.
- In a mixing bowl, combine chocolate cookie crumbs and melted butter, mixing until well coated.
- Press the mixture firmly into the bottom and sides of your tart pan.
- Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes and let it cool completely.
Filling preparation
- In a saucepan over medium heat, bring heavy cream to a simmer.
- Remove from heat and add dark chocolate chips and peppermint extract, allowing it to sit for a few minutes.
- Stir until the mixture is smooth and glossy.
- Mix in powdered sugar until just combined.
- Pour the chocolate filling into the cooled crust and spread evenly.
- Cover the tart with plastic wrap and refrigerate for at least 2 hours until set.
Serving
- Top the tart with whipped cream and crushed candy canes before serving.
Notes
Store leftovers covered in the fridge for up to 5 days. Can be frozen but ensure it’s wrapped properly.