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Ingredients
Scale
- 6 tablespoons unsalted butter, room temperature (85g)
- ⅓ cup granulated sugar (67g)
- ⅛ teaspoon kosher salt
- 1 large egg, room temperature
- 1 ¼ cup + 2 tablespoons all-purpose flour (165g)
- 2 tablespoons Dutch-processed cocoa powder (12g)
- ¾ cup sweetened condensed milk (225g)
- 1 ½ teaspoons pure peppermint extract
- 4 cups powdered sugar, sifted (480g)
- 5 oz semi-sweet chocolate, chopped
- ¾ cup heavy whipping cream (180ml)
- 1 teaspoon light corn syrup or melted coconut oil (optional, helps with shine)
- Candy canes or peppermint candies, crushed (for garnish)
Instructions
- Whisk together flour and cocoa powder.
- Cream butter, sugar, and salt until smooth; mix in egg.
- Combine flour mixture with butter mixture, wrap and chill dough.
- Roll out dough and cut into circles; press into tartlet pans and freeze.
- Preheat oven, bake shells for 10-15 minutes until golden, and cool.
- Make filling by mixing sweetened condensed milk and peppermint extract, then adding powdered sugar.
- Roll out peppermint mixture and freeze.
- Cut disks from frozen peppermint mix and place in tartlet shells.
- Heat cream, pour over chopped chocolate, and stir until smooth.
- Spoon ganache into shells and sprinkle with crushed candies.
Notes
Ensure crusts are fully baked to avoid sogginess.
Allow ganache to cool slightly before pouring over the filling.
Store prepared pies in an airtight container in the fridge for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 18
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 30