Crushed candy canes and a rich Chocolate Ganache hide a sweet layer of peppermint buttercream inside these tarts. One recipe makes 2 (9-inch) tarts--just right for entertaining or holiday gift giving.

Recipe by Southern Living November 2011

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Recipe Summary

hands-on:
30 mins
total:
2 hrs 55 mins
Yield:
Makes 2 (9-inch) tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake at 350° for 20 minutes or until center is set. Cool in pans completely on wire racks (about 1 hour).

  • 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.

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

  • 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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