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  • Dessert

    Peppermint Chocolate Cream Tart

  • 14


  • 9-inch Tart




  • 22 Oreos (gluten-free)
  • 5 Tbs unsalted butter, melted


  • 5oz bittersweet chocolate, finely chopped
  • 1½ Tbs unsalted butter
  • ¾ tsp peppermint extract
  • ½ tsp vanilla extract
  • ¼ cup + 2 Tbs (75g) sugar
  • 2½ Tbs cornstarch
  • ½ tsp salt
  • 2 cups whole milk
  • 4 large egg yolks


  • ½ cup heavy whipping cream
  • 1½ Tbs sugar
  • ¾ tsp vanilla


  1. Preheat oven to 350°F. Pulse Oreos to fine crumbs in a food processor. Add melted butter & pulse until combined. Press wet crumbs evenly into a 9-inch tart pan, starting with the sides, then bottom. Press flat with the bottom of a measuring cup. Bake for 10-12 min, until it no longer looks wet. While still hot, use a measuring cup or back of a spoon to gently press down on the sides & bottom to help hold it together. Let cool while you prepare the filling.
  2. Place chopped chocolate, butter, & extracts in a medium bowl and set a fine mesh sieve over top.
  3. Whisk sugar, cornstarch, & salt in a medium saucepan. Add milk & egg yolks, whisking until smooth. Bring to a simmer over medium-low, whisking, about 4-5 min. Once bubbling, cook for 1½ min more, whisking.
  4. Pour milk custard through the sieve over the chocolate. Let sit for 2 min, then stir until completely melted and smooth.
  5. Spread filling into the prepared crust & chill until firm, at least 3 hours or up to a day.
  6. Just before serving, whip cream & vanilla to medium firm peaks, slowly pouring in the sugar as you whip. Dollop or pipe the cream onto the tart & garnish with crushed candy canes. Store leftovers in the fridge.