Triple-Chocolate Peppermint Tart

triple-chocolate peppermint tart sliced on white marble

For last year’s Williams Sonoma Peppermint Bark Off, Erin Clarkson of the blog Cloudy Kitchen made the most epic Peppermint Bark and Milk Chocolate Tart with Swiss Meringue Buttercream. We decided to give her recipe a spin in this Triple-Chocolate Peppermint Tart. You’ll come for the chocolate graham cracker crust and the ganache filling, but you’ll stay for the Williams Sonoma Peppermint Bark. Packed with crushed peppermint candies, the bark rounds out every bite of this indulgent dessert with wintry freshness.

2.0 from 1 reviews
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: Williams Sonoma Peppermint Bark, 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 10 minutes. Let cool completely on a wire rack.
  4. In a large heatproof bowl, place chocolate and salt.
  5. 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.
  6. Place White Chocolate Frosting in a large pastry bag fitted with a coupler; pipe onto tart using a variety of piping tips*. Garnish with Peppermint Bark and peppermint candies, if desired.
*We used Wilton No. 21 and No. 32 piping tips

2.0 from 1 reviews
White Chocolate Frosting
Makes about 1 cup
  • 3 ounces (85 grams) cream cheese, softened
  • 1 teaspoon (5 grams) unsalted butter, softened
  • 2 ounces (55 grams) white chocolate, melted and cooled for 5 minutes
  • 1 cup (120 grams) confectioners’ sugar
  • ¼ teaspoon (1 gram) vanilla extract
  • ⅛ teaspoon kosher salt
  1. In a medium bowl, beat cream cheese and butter with a mixer at medium speed until smooth, 1 to 2 minutes. Beat in melted white chocolate. Add confectioners’ sugar, vanilla, and salt; beat until well combined, stopping to scrape sides of bowl. Use immediately.


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  1. There’s a typo that substituted “4.” [the 4th step] for the number of minutes of baking for the crust. I want to make the recipe but don’t want to burn the crust-please correct.

    • Hi Maureen!

      Thank you for pointing out that error! It should be ten minutes – and the recipe has been fixed above. Thanks!


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