Prep Time
30 Mins
Bake Time
20 Mins
Chill Time
1 Hour
Yield
Makes 2 (9-inch) tarts
Photo: Tina Corbett; Styling: Buffy Hargett

How to Make It

Step 1

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Step 2

Beat 1 cup butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Step 3

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter evenly into 2 greased and floured 9-inch tart pans with removable bottoms.

Step 4

Bake at 350° for 20 minutes or until center is set. Cool completely on wire racks.

Step 5

Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed after each addition. Stir in peppermint oil.

Step 6

Divide butter mixture between each tart, spreading evenly over cooled brownies in pans; cover and chill 1 hour or until firm. Divide Chocolate Glaze evenly between each tart, spreading over chilled butter mixture in pans. Sprinkle crushed peppermint candy around outer edge of each tart.

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