Triple Chocolate Peppermint Tart

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch recipe is linked: here

I don’t know what about this time of year makes me a peppermint fanatic. I usually do not like peppermint sweets all year but around the holidays it seems like I cannot get enough. I think the true culprit is Garadelli’s peppermint bark. When I saw this recipe for a Triple Chocolate Peppermint Tart, I knew it would hold elements of the peppermint bark, that I love. The tart itself is chocolate with peppermint extract and a chocolate graham cracker crust. Next, it is topped with a white chocolate cream cheese frosting, which gives it the perfect tang and balance so the dessert is not taken over by the peppermint flavor. My favorite part of this whole recipe is the homemade peppermint bark! Like I said peppermint bark has always been my favorite candy around the holidays, so I was excited when I was able to make my own. It is so easy to make and delicious!


Makes: 1 (13¾x4½-inch) tart

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch recipe is linked: here


  • 1½ cups (170 grams) chocolate graham cracker crumbs (about 11 sheets)
  • 2 tablespoons (24 grams) granulated sugar
  • 6 tablespoons (84 grams) unsalted butter, melted
  • ½ teaspoon (2 grams) vanilla extract
  • 10 ounces (284 grams) 64% cacao semisweet chocolate, chopped
  • ¼ teaspoon kosher salt
  • 1¼ cups (300 grams) heavy whipping cream
  • ¾ teaspoon (3 grams) peppermint extract
  • White Chocolate Frosting (recipe follows)
  • Garnish: Simple Salted Peppermint Bark (recipe follows), crushed peppermint candies
  • White Chocolate Frosting
    • 3 ounces (85 grams) cream cheese, softened
    • 1 teaspoon (5 grams) unsalted butter, softened
    • 2 ounces (55 grams) white chocolate, melted and cooled for 5 minutes
    • 1 cup (120 grams) confectioners’ sugar
    • ¼ teaspoon (1 gram) vanilla extract
    • ⅛ teaspoon kosher salt
  • Simple Salted Peppermint Bark
    • 6 ounces (170 grams) dark chocolate melting wafers
    • ¾ teaspoon (3 grams) peppermint extract, divided
    • ¼ teaspoon (1 gram) vanilla extract
    • 8 ounces (227 grams) white chocolate melting wafers
    • 8 round peppermint candies, roughly crushed (36 grams)
    • ¼ teaspoon (1 gram) flaked sea salt


  1. Peppermint Bark: Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a small microwave-safe bowl, place dark chocolate; heat on high in 10-second intervals, stirring between each, until melted and smooth, about 1 minute to 1 minute and 30 seconds. Stir in ½ teaspoon (2 grams) peppermint extract and vanilla.
  3. Spread melted dark chocolate in an even layer on bottom of prepared pan. Firmly tap on counter several times to remove any air bubbles; let stand for 10 minutes.
  4. Meanwhile, in another small microwave-safe bowl, place white chocolate; heat on high in 10-second intervals, stirring between each, until melted and smooth, about 1 minute to 1 minute and 30 seconds. Stir in remaining ¼ teaspoon (1 gram) peppermint extract.
  5. Spread melted white chocolate onto dark chocolate. Sprinkle with crushed peppermints and sea salt. Let stand until hardened, about 1 hour. Use immediately, or store in an airtight container.
  6. Tart: Preheat oven to 350°F (180°C). Spray a 13¾x4½-inch removable-bottom tart pan with cooking spray.
  7. In the work bowl of a food processor, combine graham cracker crumbs and sugar. Pulse until well combined, about 4 pulses. Add melted butter and vanilla; pulse until combined and mixture holds together when pinched. Press mixture into bottom and up sides of prepared pan.
  8. Bake until crust is set and fragrant, about
  9. minutes. Let cool completely on a wire rack.
  10. In a large heatproof bowl, place chocolate and salt.
  11. In a medium saucepan, bring cream to a simmer over medium heat. Pour cream over chocolate; let stand for 5 minutes. Stir until chocolate is melted and mixture is smooth. Stir in peppermint extract. Slowly pour chocolate mixture into prepared crust, carefully smoothing into an even layer with a small offset spatula. (Tart shell will be quite full.) Refrigerate until filling is set, at least 4 hours.
  12. White Chocolate Frosting: In a medium bowl, beat cream cheese and butter with a mixer at medium speed until smooth, 1 to 2 minutes. Beat in melted white chocolate. Add confectioners’ sugar, vanilla, and salt; beat until well combined, stopping to scrape sides of bowl. Use immediately.
  13. Place White Chocolate Frosting in a large pastry bag fitted with a coupler; pipe onto tart using a variety of piping tips*. Garnish with Simple Salted Peppermint Bark and peppermint candies, if desired.

Notes: You can use Wilton No. 21 and No. 32 piping tips or similar pipping tips.

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