Chocolate Candy Cane Tart
Buttery baked crust, silky chocolate filling, and peppermint whipped cream. An easy make-ahead holiday tart with candy cane crunch.
- Blind bake the crust until light golden and cool completely to avoid a soggy bottom.
- Make the filling by whisking hot cream and corn syrup into chopped chocolate, cool before pouring, then chill until set.
- Top with very cold whipped cream flavored with peppermint and sprinkle with crushed candy canes just before serving.
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Preparation Instructions:
For crust:
Sift together flour, sugar and salt. Cut butter into small pieces and drop them into the flour mixture. Using a pastry knife or your own cold hands, work butter into flour until the mixture resembles coarse oatmeal and no butter pieces are larger than pea-sized. Add cold milk and vanilla extract and gently knead it until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap, and chill 1 hour.
Preheat oven to 350 degrees. On a lightly floured board, roll dough out to a 12 inch round. Transfer to tart pan and press into the bottom and up the sides to just higher than the edge of the pan. Pierce the bottom with a fork to prevent bubbles. Freeze for 20 minutes to re-harden butter. Bake empty crust until lightly browned, about 30 minutes. Flatten any bubbles and transfer to rack to cool.
For filling:
Bring cream and corn syrup to simmer in medium saucepan then remove from heat. Add chocolate and whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Crust and filling can be prepared a day ahead and kept refrigerated.
For topping:
Combine cream, powdered sugar, and peppermint extract in a large bowl or the bowl of a stand mixer. Beat until whipped cream forms stiff peaks. Spoon over chilled tart, mounding slightly in the center. For a more decorative tart, use a pastry bag or large Ziploc bag with the corner snipped off to pipe whipped cream in patterns. Sprinkle remaining tablespoon of crushed candy canes over the whipped cream. Chill at least 30 minutes; serve chilled.
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Frequently Asked Questions
What tart pan size should I use?
This recipe works best in a 9 to 10 inch tart pan. If you use a larger pan the filling will be thinner and set faster. A smaller pan makes a deeper tart and may require more chilling time. Adjust crust rolling and blind-bake time as needed.
How do I prevent a soggy crust?
Freeze the pressed crust for 20 minutes before baking and pierce the bottom to prevent bubbles. Bake until the crust is light golden. For extra protection brush the cooled crust with a thin layer of melted chocolate to seal it before adding the filling.
What type of chocolate works best for the filling?
Use good-quality bittersweet or semisweet baking chocolate in block form and chop it small so it melts evenly. Chocolate bars give a smoother ganache than chips. Higher cocoa content yields a richer flavor.
Can I make the tart ahead of time and how do I store it?
Yes. The crust and ganache filling can be made and refrigerated up to 24 hours ahead. Add the whipped cream topping just before serving. The assembled tart with whipped cream will keep well in the fridge for 1 to 2 days. You can freeze the tart without the whipped cream for up to one month; thaw overnight in the refrigerator before topping.
How can I keep the whipped cream stable and from weeping?
Use very cold heavy cream and a chilled bowl. Beat to stiff peaks and add the powdered sugar. For longer hold add a stabilizer like 1 teaspoon instant vanilla pudding mix, 1 tablespoon cornstarch, or bloom 1 teaspoon unflavored gelatin in 2 tablespoons water and whisk in while beating. Avoid overbeating.
What can I use instead of crushed candy canes?
Swap crushed candy canes with peppermint bark, crushed peppermint hard candies, or chopped Andes mints for a similar texture and flavor. If you want less crunch but still peppermint flavor, increase the peppermint extract slightly in the whipped cream.
How do I fix grainy or seized ganache?
If the ganache looks grainy or seems to seize, warm it gently over a pot of simmering water and whisk constantly. Add a tablespoon of warm cream or corn syrup to smooth it. Strain through a fine mesh if any solids remain before pouring into the crust.
Can I make dairy-free or vegan substitutions?
Yes. Use a dairy-free butter or solid coconut oil in the crust. For the filling use full-fat coconut milk or a dairy-free cream alternative and dairy-free chocolate. For the topping use chilled coconut cream whipped to stiff peaks or aquafaba whipped with powdered sugar and peppermint extract.
What tart pan size should I use?
This recipe works best in a 9 to 10 inch tart pan. If you use a larger pan the filling will be thinner and set faster. A smaller pan makes a deeper tart and may require more chilling time. Adjust crust rolling and blind-bake time as needed.
How do I prevent a soggy crust?
Freeze the pressed crust for 20 minutes before baking and pierce the bottom to prevent bubbles. Bake until the crust is light golden. For extra protection brush the cooled crust with a thin layer of melted chocolate to seal it before adding the filling.
What type of chocolate works best for the filling?
Use good-quality bittersweet or semisweet baking chocolate in block form and chop it small so it melts evenly. Chocolate bars give a smoother ganache than chips. Higher cocoa content yields a richer flavor.
Can I make the tart ahead of time and how do I store it?
Yes. The crust and ganache filling can be made and refrigerated up to 24 hours ahead. Add the whipped cream topping just before serving. The assembled tart with whipped cream will keep well in the fridge for 1 to 2 days. You can freeze the tart without the whipped cream for up to one month; thaw overnight in the refrigerator before topping.
How can I keep the whipped cream stable and from weeping?
Use very cold heavy cream and a chilled bowl. Beat to stiff peaks and add the powdered sugar. For longer hold add a stabilizer like 1 teaspoon instant vanilla pudding mix, 1 tablespoon cornstarch, or bloom 1 teaspoon unflavored gelatin in 2 tablespoons water and whisk in while beating. Avoid overbeating.
What can I use instead of crushed candy canes?
Swap crushed candy canes with peppermint bark, crushed peppermint hard candies, or chopped Andes mints for a similar texture and flavor. If you want less crunch but still peppermint flavor, increase the peppermint extract slightly in the whipped cream.
How do I fix grainy or seized ganache?
If the ganache looks grainy or seems to seize, warm it gently over a pot of simmering water and whisk constantly. Add a tablespoon of warm cream or corn syrup to smooth it. Strain through a fine mesh if any solids remain before pouring into the crust.
Can I make dairy-free or vegan substitutions?
Yes. Use a dairy-free butter or solid coconut oil in the crust. For the filling use full-fat coconut milk or a dairy-free cream alternative and dairy-free chocolate. For the topping use chilled coconut cream whipped to stiff peaks or aquafaba whipped with powdered sugar and peppermint extract.
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