Peppermint Bark is a classic Christmas dessert. It’s only natural that, in these final days leading up to the holiday, I had to share this Peppermint Bark Tart. Simple, yet delicious, there couldn’t be an easier last minute treat to throw together.
This tart starts with a peppermint shortbread–buttery, crisp, and tender. Once that’s baked, you can turn the oven off and leave it that way. Just like actual peppermint bark, the filling is surprisingly simple to make. There’s a dark chocolate ganache and a white chocolate ganache. Make them one at a time, letting the dark chocolate firm up just a little bit–enough so that it’ll hold its shape–and top with the white chocolate. Sprinkle with crushed bits of candy cane and you’re done.
It’s easy, it’s delicious, and it has got all the peppermint (no toothpaste, I promise!) and chocolate flavor you could hope for around the holidays.
Speaking of holidays, does anyone else feel like they’ve come way too fast? I guess it’s like that every year, but I personally started celebrating earlier than normal this year in hopes of getting to enjoy them before I got too busy to feel the joy. Somehow, even with the early celebrating, it still seems like I stepped straight from December 1st to December 20th with not enough movies watched, not enough cookies baked, and not enough music listened to. For a year that’s felt forever long, the fast approach of the holidays has stayed the same. That’s comforting at least.
I think these final few days are going to be for catching up on the favorites I haven’t had the chance to enjoy yet, and I may just need a slice of this tart!
| Prep Time | 15-20 minutes |
| Cook Time | 25-30 minutes |
| Passive Time | 30-45 minutes |
| Servings |
servings
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- 150 grams unsalted butter slightly softened, cubed
- 75 grams granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 190 grams all purpose flour
- 35 grams Dutch processed cocoa powder
- 1/4 tsp salt
- 150 mL heavy cream divided in half
- 150 grams dark chocolate chopped into small pieces
- 150 grams white chocolate chopped into small pieces
- 70 grams peppermint candy canes crushed (5 candy canes)
Ingredients
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- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy. Add in the vanilla and the peppermint extract. Mix to combine. Use a rubber spatula to scrape down the sides of the bowl.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Add half of these dry ingredients to the mixer and beat on low until it begins to combine and large clumps begin to form. Add in the second half of the dry ingredients and mix until the butter is all covered in flour and the dough comes together. Remove the bowl from the stand mixer.
- Lightly grease a 9" tart pan with a removable bottom. Press the dough into the bottom of the tart pan and up the sides. Try to press so that you have an even layer of shortbread dough, about 1/2" thick.
- Using a sharp knife, trim any excess shortbread, using the top of the tart pan as a guide. Dock the bottom and sides with a fork. Chill the prepared crust in the refrigerator for 30 minutes or in the freezer for 10 minutes.
- Preheat the oven to 350°F. Place the chilled tart crust on a large baking sheet and bake on the middle rack of the oven for 25-30 minutes, until the crust puffs a little and is baked through--the sides will feel firmer than the bottom. Place the crust on a wire rack to cool completely.
- When the crust has cooled, grab two small bowls. Place the chopped dark chocolate in one bowl and the chopped white chocolate in the other. Divide the heavy cream in half--75mL each. Heat the first 75mL of heavy cream over medium heat until it begins to scald and boil around the sides. Pour over the chopped dark chocolate. Give the bowl a shake to distribute the cream and evenly heat the chocolate chunks. Leave for 1-2 minutes. Using a rubber spatula or a wire whisk, start at the center of the bowl and stir until all of the chocolate is melted and you are left with a smooth and shiny ganache. Spread an even layer of dark chocolate into the cooled shortbread crust. Place the tart pan in the fridge for about 10 minutes so that the ganache can firm up just a little bit.
- Repeat the process with the white chocolate--warm 75mL of cream over a medium heat until it begins to boil and pour over the white chocolate. Give the bowl shake and let sit 1-2 minutes. Use a whisk or a rubber spatula to stir from the center out, until all the white chocolate has melted and you have a smooth ganache. Remove the tart from the fridge and spread the white chocolate ganache over the dark chocolate.
- Sprinkle with 2/3 of the crush peppermint candy canes. The pieces will drop into the ganache a bit. Let the tart firm up in the fridge for about 5-10 minutes and sprinkle with the remaining candy cane pieces. Chill until the ganache sets. Slice and serve.
You don't necessarily need to keep this chilled, but if you're not planning on eating the whole thing in 1-2 days, keeping the tart in the fridge will help the ganache filling keep for longer.