Description
A sophisticated twist on classic holiday desserts with velvety chocolate ganache infused with refreshing peppermint, nestled in a buttery crust.
Ingredients
Scale
- 1 ½ cups all-purpose flour (sifted for lightness)
- ½ cup unsalted butter, softened to room temperature
- ¼ cup powdered sugar
- 1 large egg yolk
- A pinch of salt
- 1 cup heavy cream (fresh)
- 8 ounces dark chocolate (70% cacao, finely chopped)
- 1 tsp peppermint extract (pure)
- Whipped cream (lightly sweetened)
- Crushed peppermint candies (for visual appeal)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and powdered sugar until fluffy. Add the egg yolk, salt, and flour. Mix until a smooth dough forms.
- Press the dough into a tart pan, prick the base with a fork, and bake for 15–20 minutes until lightly golden. Cool completely.
- In a saucepan, heat the heavy cream until it begins to simmer. Pour over the chopped chocolate and let sit for 2–3 minutes. Stir until smooth, then incorporate the peppermint extract.
- Pour the ganache into the cooled crust, smoothing the top, and refrigerate for at least 2 hours or until set.
- Top with whipped cream and sprinkle with crushed peppermint candies before serving.
Notes
For added flavor, infuse the whipped cream with a touch of vanilla. The tart can be made ahead and stored in the refrigerator for up to five days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg