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Candy Cane Chocolate Tart

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Candy Cane Chocolate Tart

Candy Cane Chocolate Tart

One serving contains 504 calories, 6g of protein, and 36g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes about 2 hours and 45 minutes. Christmas will be even more special with this recipe. A mixture of mint-flavored chocolate, chocolate wafer cookies, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Make the crust: Position a rack in the lower third of the oven and preheat to 375 degrees F. Pulse the cookies and granulated sugar in a food processor until finely ground.
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Granulated SugarGranulated Sugar
CookiesCookies
CrustCrust
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Food ProcessorFood Processor
OvenOven
2
Add the melted butter and pulse until combined.
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ButterButter
3
Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Press the crumb mixture into the bottom and up the side of the pan.
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Cooking SprayCooking Spray
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Tart FormTart Form
Frying PanFrying Pan
4
Bake until set, about 15 minutes, then transfer to a rack to cool completely.
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OvenOven
1
Heat the milk in a saucepan over medium-high heat until it starts simmering, then remove from the heat.
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MilkMilk
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Sauce PanSauce Pan
2
Whisk the egg yolks, granulated sugar, cornstarch and salt in a medium bowl until combined. Gradually whisk one-third of the warm milk into the egg mixture, then pour into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, about 3 minutes. Continue boiling, whisking, until the mixture is thick like pudding, about 2 more minutes.
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Granulated SugarGranulated Sugar
Corn StarchCorn Starch
Egg YolkEgg Yolk
MilkMilk
SaltSalt
EggEgg
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WhiskWhisk
Sauce PanSauce Pan
BowlBowl
3
Remove from the heat, then whisk in the semisweet and mint-flavored chocolate and the butter.
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ChocolateChocolate
ButterButter
MintMint
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WhiskWhisk
4
Pour into the prepared crust and spread evenly. Refrigerate until set, about 1 1/2 hours.
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CrustCrust
5
Right before serving, beat the heavy cream, confectioners' sugar and peppermint extract in a medium bowl with a mixer on medium speed until soft peaks form.
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Powdered SugarPowdered Sugar
Peppermint ExtractPeppermint Extract
Heavy CreamHeavy Cream
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BlenderBlender
BowlBowl
6
Spread the whipped cream on the tart and sprinkle with sanding sugar.
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Sanding SugarSanding Sugar
Whipped CreamWhipped Cream
SpreadSpread
7
Photographs by Johnny Miller
DifficultyExpert
Ready In2 hrs, 45 m.
Servings12
Health Score2
Dish TypesSide Dish
OccasionsChristmas
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