Peppermint Bark and Milk Chocolate Tart with Swiss Meringue Buttercream
Makes 1 (9-inch) tart
  • 10 ounces (300 grams) good-quality milk chocolate, finely chopped
  • 1¾ cups (250 grams) chopped Peppermint Bark
  • 3 tablespoons plus ½ teaspoon (45 grams) unsalted butter, room temperature
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (3 grams) vanilla bean paste
  • 1 cup (240 grams) heavy whipping cream
  • Chocolate Graham Cracker Crust (recipe follows)
  • Swiss Meringue Buttercream (recipe follows)
  • Garnish: chopped Peppermint Bark, red and white sprinkles
  1. Place chocolate, Peppermint Bark, butter, salt, and vanilla bean paste in a large heatproof bowl.
  2. In a small saucepan, heat cream over low heat, stirring frequently, until it comes to a slight boil. Immediately pour hot cream over chocolate mixture. Cover bowl with a lid or plate. Let stand for 5 to 6 minutes; whisk vigorously to combine. (The mixture will look like it has split to begin with, but keep whisking—it will come together and become glossy.) Pour filling into prepared Chocolate Graham Cracker Crust. Refrigerate until filling has set completely, 1½ to 2 hours.
  3. Pipe* vanilla Swiss Meringue Buttercream and chocolate Swiss Meringue Buttercream over surface of tart in various sizes, arranging randomly. Top tart with chopped Peppermint Bark and sprinkles, if desired. Refrigerate until ready to serve. To serve, cut using a hot, dry knife.
*Any medium or small French star piping tip will work. I used Wilton #199 Open Star Piping Tip and Wilton #4B Open Star Piping Tip.
Recipe by Bake from Scratch at