Hands-on Time
30 Mins
Total Time
2 Hours 55 Mins
Yield
Makes 2 (9-inch) tarts

How to Make It

Step 1

Preheat oven to 350°. Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted, stirring at 30-second intervals. Stir until smooth.

Step 2

Beat 1 cup butter and granulated 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 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 in pans completely on wire racks (about 1 hour).

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

Spread butter mixture over cooled tarts; cover and chill 1 hour or until firm.

Step 7

Spread Chocolate Ganache over each tart. Sprinkle crushed peppermint candies around edges of tarts. Remove tarts from pans before serving, if desired.

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