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chocolate tart with peppermint

Chocolate Tart with Peppermint

While I personally prefer savory to sweet, I can’t resist a combination of bitter dark chocolate and peppermint.  It is simply sublime! This recipe is for a tart that has a dark chocolate cookie crust filled with a bittersweet chocolate and peppermint custard and topped with crushed candy canes  This just tastes like the Holidays and is the perfect way to end a celebratory dinner!
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Prep Time 30 mins
Cook Time 30 mins
Chilling Time 4 hrs
Total Time 5 hrs

Ingredients
  

CRUST:

  • 1½ cups Chocolate Cookie Crumbs** about 30 cookies
  • 6 T Unsalted Butter melted

FILLING:

  • 12 oz Bittersweet Chocolate cut into pieces
  • 2 cups Heavy Cream
  • ¼ tsp Salt
  • 2 tsp Peppermint Extract
  • 2 Eggs
  • ¼ cup Crushed Peppermint Candy

Instructions
 

  • Pre-heat oven to 250° F.
  • Crust: In a bowl, combine the chocolate cookie crumbs and the melted butter. Stir until the mixture comes together. Using your fingers, press the mixture into the sides then the bottom of a 10-inch removable-bottom tart pan. Set aside.
    pressing the tart mixture into the tart pan
  • Filling: Place the chocolate in a medium size bowl. Set aside. In a small saucepan, heat the heavy whipping cream until it is hot and almost boils. Pour the hot cream over the chocolate; make sure all the chocolate is submerged. Cover with a plate or lid and let it sit for 10 minutes.
    pouring the hot cream over the chocolate
  • Whisk vigorously until the chocolate is smooth and silky. Add the salt and peppermint extract.
  • In a small bowl, beat the eggs together. Add a little of the chocolate mixture to temper the eggs.
    small bowl with the eggs and a little bit of the chocolate mixture
  • Mix well, then pour the egg mixture into the chocolate mixture. Stir until combined.
    adding the egg mixture to the chocolate mixture
  • Pour the mixture into the tart pan.
    smoothing the top of the tart before baking
  • Bake for 30-35 minutes in a 250° F oven until the sides of the tart are set but the center still very jiggly. Remove from oven and let cool completely. Place in the refrigerator and chill 3-4 hours to set.
    removing the tart from the oven
  • When ready to serve, remove tart from refrigerator 30 minutes before serving. Right before serving sprinkle the crushed candy cane on top. Slice into slices and enjoy.
    sprinkling the tart with crushed peppermint

Notes

TIPS & TRICKS
– **To make crumbs: place cookies in a food processor and pulse until they are the consistency of fine sand.
– Use the bottom of a dry measuring cup to help press the cookie crumbs into the bottom of the pan.
– Use extract and candies made with real peppermint oil if possible for a wonderful intense peppermint flavor. If using peppermint oil start with 1 tsp. and adjust flavor as needed.
– The center of the tart will be very jiggly when removed from oven. Do not worry it will become firm as it cools.
– Tart can be made 2 days. Just top with peppermint right before serving because peppermint candies will melt/dissolve.