Decadent Peppermint Chocolate Tart
A rich and festive no-bake peppermint chocolate tart featuring a chocolate cookie crust, silky ganache filling, and a crunchy peppermint candy topping. Perfect for holiday celebrations and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (150g) chocolate cookie crumbs (Oreos or chocolate wafers, finely crushed)
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp granulated sugar
- 12 oz (340g) semi-sweet chocolate chips or chopped chocolate
- 1 cup (240ml) heavy cream (full-fat; can substitute coconut cream for dairy-free)
- 2 tbsp unsalted butter, softened
- 1 tsp peppermint extract
- Pinch of salt
- ½ cup crushed peppermint candies or candy canes
- Optional: whipped cream for serving
Instructions
- Prepare the crust: In a food processor, pulse chocolate cookies until finely crushed (about 1 ½ cups or 150g). If no processor, crush cookies in a zip-top bag with a rolling pin until fine crumbs form.
- Add 6 tablespoons melted unsalted butter and 2 tablespoons sugar to the cookie crumbs. Stir with a spatula until mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Compact firmly. Chill in refrigerator for at least 15 minutes to set.
- Make the peppermint chocolate filling: Chop 12 oz semi-sweet chocolate into small pieces and place in a heatproof bowl.
- Heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer around edges (do not boil). Pour hot cream over chopped chocolate and let sit for 2 minutes.
- Gently stir chocolate and cream together until smooth and glossy. Add 2 tablespoons softened butter, 1 teaspoon peppermint extract, and a pinch of salt. Stir until butter is fully incorporated and mixture is silky. Adjust peppermint extract to taste.
- Pour chocolate ganache into chilled tart crust, smoothing top with an offset spatula.
- Sprinkle ½ cup crushed peppermint candies evenly over the top.
- Refrigerate tart for at least 2 hours, or until ganache is firm but sliceable.
- Before serving, let tart sit at room temperature for 10-15 minutes to soften slightly.
Notes
Use good-quality semi-sweet or bittersweet chocolate (60-70% cocoa) for best flavor. Chill crust and filling properly to ensure firm texture. Crush peppermint candies just before topping to keep crunch. Be cautious with peppermint extract as it is potent. Warm knife under hot water and dry before slicing for clean cuts. For dairy-free version, substitute coconut cream and dairy-free chocolate. Gluten-free crust can be made with almond flour and cocoa powder.
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 375
- Sugar: 20
- Sodium: 90
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
Keywords: peppermint chocolate tart, no-bake tart, holiday dessert, peppermint chocolate, festive dessert, chocolate ganache tart