Peppermint Bark Tart
Peppermint Bark–the classic holiday dessert–has been transformed into a tart that’s rich and delicious with a crispy peppermint chocolate shortbread crust, dark and white chocolate ganaches, and a sprinkle of candy canes over the top. It’s easy to make–just the crust is baked–and each bite tastes just like the holiday season. Yields: 10-12 slice; 1 x 9″ tart
Servings Prep Time
10-12servings 15-20minutes
Cook Time Passive Time
25-30minutes 30-45minutes
Servings Prep Time
10-12servings 15-20minutes
Cook Time Passive Time
25-30minutes 30-45minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Recipe Notes

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.

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