Have you decided what you will be serving for dessert on Christmas?
Well, I thought I had until I saw this beauty.
I was relaxing for a few minutes eating lunch and thumbing through my Bon Appetit Magazine when I spotted this gorgeous Dark Chocolate Peppermint Tart and knew I had to share it with you.
It’s so light and lovely and will definately be a crowd pleaser!
INGREDIENTS:
Crust
- 1 1/4 cups all purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
- 1 teaspoon vanilla extract
- 4 1/2 teaspoons cold whole milk
Filling
- 1 1/4 cups whipping cream
- 1/4 cup light corn syrup
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 1/2 cup plus 1 tablespoon coarsely crushed red-and-white-striped hard peppermint candies
Topping
- 3 1/2 cups chilled whipping cream
- 3/4 cup powdered sugar
- 1 3/4 teaspoons peppermint extract
Preparation:
crust
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Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms peasize pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.
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Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.
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Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.
filling
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Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep refrigerated.
topping
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Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2-inch-long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.
Looks like this will be my Christmas dessert. Yummy, I can’t wait!
About Party Patisserie
Looks deliciious, Debbie! Thanks for sharing!
delish!!!!
This looks so good!! I’d never have the patience to make it so pretty, though. I’d probably just scoop all the whipped cream on and then go to town. ; )
Hi Heather,
Thank you for stopping by!
Debbie-Party Patisserie