Alicia Kennedy, Food & Drink Writer

old blog

big things coming! / peppermint bark tart

Today is the Teenage Guide to Popularity Holiday Party! Are you coming, or do you want a stocking full of coal?

In other news, 2015 is gonna bring a bunch of new stuff to this site and the real world (it's already a little visible if you poke around, but don't ruin the surprise!). I'm working so hard! But still, I'm making fun stuff. This is a peppermint bark tart: chocolate-mint shortbread crust, white chocolate cream, crushed candy canes, and a chocolate drizzle. It's an expensive guy because of the cocoa butter, so you can also just fill it up with vanilla buttercream. I'm giving you both recipes so that you can make the call. Either way, it's Christmas-y as hell.

White Chocolate Cream
150 g coconut oil
50 g cocoa butter
50 g coconut milk
280 g powdered sugar
1/4 t vanilla extract

1. Blend all of this together in the food processor and then chill while you make the crust.

Chocolate-Mint Shortbread
200 g coconut butter, or 160 g coconut oil, cold
106 g sugar 
.5 t vanilla
.5 t peppermint extract (you can up this to 1 t if you want a lot of peppermint flavor)
240 g flour
60 g cocoa powder

1. Heat your oven to 350 degrees. 

2. In a mixing bowl, measure in the flour and sift in the cocoa powder, then whisk them until it's all combined. Set aside.

3. Beat the butter or coconut oil in a stand mixer with the paddle attachment until creamy, then beat in the sugar and extracts. 

4. Add the flour and cocoa powder mix in 3 batches, pulsing the mixer at first with each addition so that you don't have a flour cloud in your face.

5. When it's all formed a dough and is balling up around the paddle, take it out and form it into a half-inch-thick block and wrap it well in plastic wrap. Chill it for at least an hour.

6. After it's chilled, roll it out between two sheets of parchment and start pressing it into the tart pan as evenly as you can. When it's all in there, poke a lot of holes in the dough with a fork, all along the edges and all over the bottom. This will ensure you don't have any bubbles. Bake it for 12 minutes, and then let it cool.

7. Put the white chocolate cream in a pastry bag and fill up the tart by making circles of cream, then smooth it out with a knife. Sprinkle on the crushed candy canes, and, using another pastry bag filled with melted chocolate, drizzle on top of it all. 

Vanilla Buttercream, in case you can't find cocoa butter
150 g coconut butter
215 g powdered sugar
1/4 t vanilla

1. Blend all of this up in a food processor, then chill. Bring it to room temperature before using.