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Mini White Chocolate and Peppermint Tarts

(7)
  2 reviews
  • 15 min prep time
  • 1 hr 30 min total time
  • 8 ingredients
  • 8 servings
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These personal-sized white chocolate and peppermint mini tarts are an elegant dessert worthy of any holiday gathering.

Bree Hester
October 25, 2012

Ingredients

1/2
cup whipping cream
1/2
cup chopped white chocolate or white chocolate baking bar
1/2
teaspoon peppermint extract
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup semisweet chocolate chips
3
tablespoons butter
8
peppermint candies, crushed
White chocolate curls, if desired

Steps

  • 1 In 1-quart saucepan, heat cream to a boil over medium heat. Place chopped white chocolate in heatproof bowl. Pour cream over chocolate. Let stand 10 minutes to soften chocolate. Beat white chocolate mixture with whisk until smooth. Refrigerate 1 hour.
  • 2 Heat oven to 425°F. Unroll both pie crusts onto work surface. Cut 8 rounds using 3 1/2-inch cookie cutter or cut around tart pan with sharp knife. Fit each pastry round into ungreased 3-inch tart pan. Trim edges with knife. Pierce pastry with fork. Bake 10 to 12 minutes or until golden brown. Cool in pans. Remove from pans; set aside.
  • 3 With electric mixer, beat white chocolate mixture on medium-high speed until whipped. Add peppermint extract; beat until combined.
  • 4 In another 1-quart saucepan, heat chocolate chips and butter over low heat, stirring occasionally, until melted. Cover bottom of each tart shell with melted chocolate. Top with white chocolate mixture. Garnish each tart with crushed peppermint candies and white chocolate curls. Refrigerate until ready to serve.
  • 1 In 1-quart saucepan, heat cream to a boil over medium heat. Place chopped white chocolate in heatproof bowl. Pour cream over chocolate. Let stand 10 minutes to soften chocolate. Beat white chocolate mixture with whisk until smooth. Refrigerate 1 hour.
  • 2 Heat oven to 425°F. Unroll both pie crusts onto work surface. Cut 8 rounds using 3 1/2-inch cookie cutter or cut around tart pan with sharp knife. Fit each pastry round into ungreased 3-inch tart pan. Trim edges with knife. Pierce pastry with fork. Bake 10 to 12 minutes or until golden brown. Cool in pans. Remove from pans; set aside.
  • 3 With electric mixer, beat white chocolate mixture on medium-high speed until whipped. Add peppermint extract; beat until combined.
  • 4 In another 1-quart saucepan, heat chocolate chips and butter over low heat, stirring occasionally, until melted. Cover bottom of each tart shell with melted chocolate. Top with white chocolate mixture. Garnish each tart with crushed peppermint candies and white chocolate curls. Refrigerate until ready to serve.

Expert Tips

If you do not have mini tart pans, you can use muffins cups or custard cups instead.

These can be made at least one day in advance.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1781.3
% Daily Value
Total Fat
113.7g
175%
Saturated Fat
66.6g
333%
Cholesterol
27.9mg
9%
Sodium
181.8mg
8%
Total Carbohydrate
226.2g
75%
Dietary Fiber
19.0g
76%
Sugars
184.0g
Protein
14.6g
% Daily Value*:
Vitamin C
0.20%
0%
Calcium
13.90%
14%
Iron
56.10%
56%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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