Peppermint Candy Cane Tart
User Reviews
5
Peppermint Candy Cane Tart
Description
The tart crust is formed from finely ground chocolate graham crackers combined with sugar and melted butter, baked until firm and cooled. The filling mixes marshmallow creme and softened cream cheese until smooth, then gently folded with whipped heavy cream, crushed candy cane pieces, and peppermint schnapps or extract. Optional red food coloring can be added for color.
Chilling the tart allows the filling to set in the firm crust, balancing the creamy sweetness and refreshing peppermint flavor enhanced by the texture of candy cane pieces. This tart makes a festive dessert, especially during holiday occasions.
Crushing candy canes to separate superfine powder and pieces ensures even distribution and a pleasing texture contrast. The recipe references additional tips to ensure successful crust preparation and candy cane handling.
Ingredients
For crust:
- 12 chocolate graham cracker not chocolate-covered finely ground, crushed (should be about 1 ¼ cups, whole
- 7 tablespoons butter melted
- 3 tablespoons sugar
For the filling:
- 8 candy cane crushed (3 ½-ounces, 5-inch size
- 1 7- oz marshmallow creme in jar
- 4 ounces cream cheese softened
- 2 cups heavy cream whipped until soft peaks form
- ¼ cup peppermint schnapps or ½-1 teaspoon peppermint extract
- 2-3 drops red food coloring optional
Instructions
For the crust:
- Preheat oven to 350°F with rack in the middle position.
- Combine crushed chocolate graham crackers (see Café Tips above), sugar and butter in a medium-size bowl. Press crumbs evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom. Bake until firm, about 10 minutes. Cool completely.
For the filling:
- Crush candy canes (see Café Tips above) into fairly small pieces (don’t completely pulverize). Pour candy cane pieces into a medium hole strainer and shake to separate the superfine powder from the pieces of candy cane. Place ¼ cup of the larger pieces in a small airtight container and reserve till just before serving. Set aside the remainder of the crushed candy.
- Combine marshmallow creme and softened cream cheese in a large bowl. Mix until smooth.
- Fold in the whipped cream, finely crushed candy cane and peppermint schnapps (or peppermint extract) until everything is well combined.
- Pour mixture into prepared crust and place in the freezer until firm (3-4 hours). Just before serving, top with reserved crushed candy cane pieces. Serve frozen or just slightly thawed.
Notes
- When crushing candy canes, separate superfine powder from larger pieces to maintain texture and appearance in the filling.
- Pre-bake and fully cool the crust to ensure firmness and prevent sogginess in the final tart.
- Use peppermint schnapps for flavor and a slight adult note, or peppermint extract for a non-alcoholic alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 196mg | 8% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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