Merry Christmas and Happy Holidays, friends!
I’d hoped to share this a day or two ago, but you know how the holidays can get. Plus, I was really happy with how it turned out, especially the photos in my new apartment, so I definitely still wanted to share it. I haven’t been doing much baking lately, but the holidays got me in the mood!
I’m really hoping to get this blog back up and running in 2020. I’ve taken the longest blog/social media hiatus, which I think I 100% needed, but I’m starting to get a little restless and really missing having a creative outlet. As I mentioned, though, I’m not doing as much baking these days. One of my biggest goals for 2020 is to get healthy and in better shape. The last time this blog was active I’d seriously been considered branching out into other things besides dessert recipes. Honestly, I never did it because I was kind of scared to do something different than what I’ve always done! But 2020 is about change and new beginnings so that is where I’m at.
But in the spirit of this blog, it made sense to still relaunch with something sweet. 🙂
This is a pretty basic ganache tart! It’s got a crumbly chocolate wafer cookie crust, a thin layer of dark chocolate ganache on the bottom, followed by a layer of whipped dark chocolate ganache and a layer of whipped white chocolate ganache with a tiny hint of peppermint!
I’ve seen peppermint bark made a variety of ways, with white chocolate or vanilla/almond bark. I already had a package of white chocolate chips on hand so that’s what I went with. I haven’t tested this recipe with anything else, but I’m sure Ghirardelli’s white chocolate melting chips or something like a vanilla almond bark would work just as well. If you happen to buy chocolate in bars rather than chips, I’d just make sure to use 2 cups chopped for the dark chocolate layer, and 1 1/2 cups chopped for the white chocolate layer.
Since it’s Christmas Day, I’d say if you have any left over chocolate
(is this real) from your holiday baking, this tart would be the perfect way to use it up! It’s pretty simple to make, but there is a bit of chill time to factor into your plans, plus it dirties quite a few bowls. But I believe the final product is totally worth it in the end! Whipped ganache reminds me of the luxuriousness of what I personally consider fancier desserts lol like cheesecake or homemade custards. A little bit more work with a seriously delicious outcome.
To those who celebrate it, I hope you’ve had a Merry Christmas and lovely holiday! And if I don’t have another post before the new year, I hope you have a wonderful NYE too! Here’s to getting back at it in 2020:)
Peppermint Bark Tart
- 1 9-oz package chocolate wafer cookies
- 1 cup butter melted
- 1 12-oz package dark chocolate chips
- 1 3/4 cups heavy whipping cream divided
- 1 10-oz package white chocolate or vanilla melting chips
- 1/4 tsp peppermint extract
- Chopped peppermint bark
- Chocolate curls
- Spray a 9-inch tart pan with baking spray and set aside. Preheat oven to 350°F.
- Add chocolate wafers to a food processor and process until fine crumbs. Add butter and stir until crumbs are evenly coated.
- Press crust mixture into tart pan and bake for 12 minutes. Remove from oven and let cool completely.
- In a double broiler (or a heat-safe bowl over a small saucepan with 1-inch of simmering water) combine chocolate chips and whipping cream. Stir until melted and smooth.
- Measure 1/2 cup ganache and pour it into the chocolate crust. Loosely cover tart pan and move to the refrigerator to chill. Transfer remaining chocolate ganache into a bowl and refrigerate until completely cool. (You might also want to reserve a couple tablespoons of this to drizzle over the top of the tart later!)
- Rinse double broiler or bowl/saucepan and repeat with white chocolate and 3/4 cup whipping cream. Transfer white chocolate ganache to a bowl and stir in peppermint extract. Refrigerate until completely cool.
- When ganaches have set, transfer chocolate ganache to the bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy, about 5 minutes. Spoon whipped ganache over the chocolate in the tart crust and smooth with an offset or rubber spatula.
- Rise mixer bowl and whisk attachment. Repeat with white chocolate ganache until fluffy. Spread over chocolate ganache.
- Toppings: you can use whatever you want here, but top tart with a drizzle of chocolate ganache, chopped peppermint bark, chocolate curls or shavings, sprinkles, crushed peppermints, etc.
- Chill for about an hour before serving. You might need to let it thaw slightly or cut with a hot knife. Store covered in the refrigerator.