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Recipes

Dark Chocolate and Peppermint Whipped Cream Tart

By Sarah TenagliaPhotography by Mark Thomas

3.6

(5)

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Recipe information

  • Yield

    Makes 8 to 10 Servings

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

Need to make a substitution?

Preparation

  1. crust

    Step 1

    Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea–size 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.

    Step 2

    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.

    Step 3

    Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.

  2. filling

    Step 4

    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.

  3. topping

    Step 5

    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.

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