PEPPERMINT-CHOCOLATE "TART"

Peppermint-Chocolate

Two forms of peppermint (extract and candy canes) and two forms of chocolate (melted and crumb crust) combine in this doubly delicious, pretty winter tart.

Provided by My Food and Family

Categories Dairy

Time 6h

Yield 14 servings

Number Of Ingredients 7

Ingredients

3 eggs
1 cup whole milk
1 tsp. peppermint extract
3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
1 ready-to-use chocolate flavor crumb crust (6 oz.)
2 cups COOL WHIP Whipped Topping (Do not thaw.)
1 Tbsp. coarsely crushed candy canes

Steps:

Heat oven to 350ºF.
Whisk eggs, milk and extract in medium bowl until blended. Microwave 2 pkg. chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted, stirring after each minute.
Add chocolate to egg mixture; mix well. Pour into crust.
Bake 30 to 35 min. or until center is almost set. Cool.
Microwave COOL WHIP and remaining chocolate in separate microwaveable bowl 2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Slowly pour over tart; spread to completely cover tart.
Refrigerate 4 hours. Garnish with crush candy before serving.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g