Double Chocolate Peppermint Tarts

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Double Chocolate Peppermint Tarts

Double Chocolate Peppermint Tarts
1/3 cup butter, softened
3 tbsp. sugar
2 egg yolks
1 1/3 cups flour
3 oz. bittersweet chocolate, melted
3/4 cup heavy cream
1 1/2 tbsp. peppermint schnapps
1/4 tsp. peppermint extract or to taste
1 (4- oz.) white chocolate bar, melted and slightly cooled
3 tbsp. crushed candy canes
Prep time: 30 minutes, Chill time: 1 hour, Cook time: 30 minutes

Beat together butter and sugar until fluffy, then beat in egg yolks. Mix in flour with a pastry blender or fork and gather into a ball. Cover with plastic wrap and refrigerate for 1 hour. Preheat oven to 350°F. Press mixture into the bottom and sides of six 4-inch tart pans (or one 9-inch tart pan) with removable bottoms. Prick the bottom with
a fork in several places and bake for 20 to 25 minutes. Let cool completely, then spread bittersweet chocolate over the bottom of tart shells. Beat cream, peppermintschnapps and extract in a medium bowl until stiff peaks form. Stir 1/3 of mixture into melted white chocolate to lighten the chocolate. Carefully fold chocolate mixture into
remaining whipped cream. Spoon equal amounts into tart shells and refrigerate until ready to serve. Sprinkle with crushed candy canes before serving.

Makes 6 servings.
Nutritional Information:
440 calories, 5 g protein, 29 g total fat (17 g sat., 5 g trans), 42 g carbohydrate, 2 g fiber, 16 g sugar, 135 mg cholesterol, 85 mg sodium, 10 points


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