Triple Chocolate Peppermint Tart
Makes 1 (13¾x4½-inch) tart
  • 1½ cups (170 grams) chocolate graham cracker crumbs (about 11 sheets)
  • 2 tablespoons (24 grams) granulated sugar
  • 6 tablespoons (84 grams) unsalted butter, melted
  • ½ teaspoon (2 grams) vanilla extract
  • 10 ounces (284 grams) 64% cacao semisweet chocolate, chopped
  • ¼ teaspoon kosher salt
  • 1¼ cups (300 grams) heavy whipping cream
  • ¾ teaspoon (3 grams) peppermint extract
  • White Chocolate Frosting (recipe follows)
  • Garnish: Simple Salted Peppermint Bark (recipe follows), crushed peppermint candies
  1. Preheat oven to 350°F (180°C). Spray a 13¾x4½-inch removable-bottom tart pan with cooking spray.
  2. In the work bowl of a food processor, combine graham cracker crumbs and sugar. Pulse until well combined, about 4 pulses. Add melted butter and vanilla; pulse until combined and mixture holds together when pinched. Press mixture into bottom and up sides of prepared pan.
  3. Bake until crust is set and fragrant, about
  4. minutes. Let cool completely on a wire rack.
  5. In a large heatproof bowl, place chocolate and salt.
  6. In a medium saucepan, bring cream to a simmer over medium heat. Pour cream over chocolate; let stand for 5 minutes. Stir until chocolate is melted and mixture is smooth. Stir in peppermint extract. Slowly pour chocolate mixture into prepared crust, carefully smoothing into an even layer with a small offset spatula. (Tart shell will be quite full.) Refrigerate until filling is set, at least 4 hours.
  7. Place White Chocolate Frosting in a large pastry bag fitted with a coupler; pipe onto tart using a variety of piping tips*. Garnish with Simple Salted Peppermint Bark and peppermint candies, if desired.
*We used Wilton No. 21 and No. 32 piping tips
Recipe by Bake from Scratch at