DARK CHOCOLATE & PEPPERMINT WHIPPED CREAM TART

Dark Chocolate & Peppermint Whipped Cream Tart image

Provided by @MakeItYours

Number Of Ingredients 18

Crust
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 teaspoon vanilla extract
4 1/2 teaspoons cold whole milk
Filling
1 1/4 cups whipping cream
1/4 cup light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup plus 1 tablespoon coarsely crushed red-and-white-striped hard peppermint candies
Topping
3 1/2 cups chilled whipping cream
3/4 cup powdered sugar
1 3/4 teaspoons peppermint extract

Steps:

crust
Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms peasize pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.
Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.
Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.