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Peppermint Bark Tart

Course Dessert
Prep Time 1 hour
Cook Time 12 minutes
Chill Time 1 hour
Total Time 2 hours 12 minutes
Servings 8
Author Beth

Ingredients

  • 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
  • Sprinkles

Instructions

  • 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.

Notes

All images and text ©Bethcakes.