Peppermint Bark Tart
This no bake recipe is a festive and delicious holiday treat! A twist on classic peppermint bark, this dessert takes all of those flavors and puts them in a delicious tart wrapped in a chocolate crust.
Ingredients
For the crust
- 290 g chocolate cookies I use crispy, store bought chocolate cookies
- 6 tablespoon unsalted butter melted
For the filling
- 1 cup heavy cream
- ¼ cup unsalted butter
- 350 g bittersweet chocolate chopped
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 125 g white chocolate
- crushed candy cane
Instructions
For the crust
- Pulse chocolate cookies in a food processor until finely ground into crumbs. Then, mix in the melted butter
- Press into a 9" tart pan (the bottom and up the sides). Place in the fridge while making the filling to set.
For the filling
- In a saucepan on medium heat, bring heavy cream and butter to a boil.
- Put chopped bittersweet chocolate into a medium heatproof bowl, then pour heavy cream mixture over the chocolate and let sit for 2 minutes.
- Stir until completely combined and smooth. Then, mix in peppermint extract, vanilla extract, and salt. Pour into crust.
- Melt white chocolate using the double boiler method (see note 1 below). Then, drizzle over the tart and use a toothpick to swirl the white chocolate in the tart. Then, sprinkle with desired amount of crushed candy cane.
- Place in the refrigerator for at least 4 hours before serving.
Notes
- The double boiler method: Simmer a few inches of water in a saucepan and place a heatproof bowl on top (ensure it doesn't touch the water). Add the white chocolate to the bowl, and stir as the steam gently melts the chocolate.
Tried this recipe?Let us know how it was!