Peppermint Cream Tart in a Chocolate Crust

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  • Makes: 10 slices
  • Prep: 35 mins
  • Bake: 8 mins 350°F
  • Cool: 30 mins

Peppermint Cream Tart in a Chocolate Crust

Directions

  1. Preheat oven to 350 degrees F. In a medium bowl stir together crushed cookies and the melted butter; press onto the bottom and up the sides of a 10-inch fluted tart pan with a removable bottom. Bake for 8 to 10 minutes or until set. Cool completely on a wire rack.
  2. In a medium saucepan combine the sugar and cornstarch. Stir in milk, the cut-up butter, and salt. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla and peppermint extract. Stir in the 1/2 cup crushed peppermint candies just until combined.
  3. Pour filling into cooled crust. Cool on a wire rack for 30 minutes. Place tart on a platter; cover and chill for 4 to 24 hours.
  4. Using a small sharp knife, gently loosen edge of tart from sides of pan; remove sides from pan.Cut tart into wedges. Serve with Peppermint Whipped Cream and, if desired, additional crushed peppermint candies. Cover and store leftover tart in the refrigerator; serve within 48 hours.

Peppermint Whipped Cream

Directions

  1. In a medium mixing bowl combine whipping cream, powdered sugar, and peppermint extract. Beat with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).
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Nutrition Facts (Peppermint Cream Tart in a Chocolate Crust)

  • Per serving:
  • 485 kcal ,
  • 29 g fat
  • (17 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 80 mg chol. ,
  • 335 mg sodium ,
  • 53 g carb. ,
  • 1 g fiber ,
  • 38 g sugar ,
  • 4 g pro.
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Reviews (1)

2 Ratings
1559 Days Ago
Slow cook the peppermint whipped cream? Doesn't make sense

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