Recipes and Cooking Peppermint Cream Tart in a Chocolate Crust The peppermint cream that fills the chocolate tart crust comes together right on your stovetop so all that requires baking is the wafer cookie crust. Simply chill, top with whipped cream, and sprinkle with crushed peppermint candy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 8 mins Cool Time: 30 mins Chill Time: 4 hrs Total Time: 35 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 cup crushed chocolate wafer cookies (about 38) ⅓ cup butter, melted 1 cup sugar 3 tablespoon cornstarch 2 ¼ cup whole milk ½ cup butter, cut up ¼ teaspoon salt ½ teaspoon vanilla ½ teaspoon peppermint extract ½ cup coarsely crushed peppermint candies 1 recipe Peppermint Whipped Cream Crushed peppermint candies (optional) Peppermint Whipped Cream 1 cup whipping cream 2 tablespoon powdered sugar ¼ teaspoon peppermint extract Directions Preheat oven to 350°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. 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. 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. 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 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). Rate it Print Nutrition Facts (per serving) 485 Calories 29g Fat 53g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 485 % Daily Value * Total Fat 29g 37% Saturated Fat 17g 85% Cholesterol 80mg 27% Sodium 335mg 15% Total Carbohydrate 53g 19% Total Sugars 38g Protein 4g Calcium 90.9mg 7% Iron 0.9mg 5% Potassium 150mg 3% Folate, total 20.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.