Chocolate-Dipped Shortbread Peppermint Cream Tarts
Have you ever noticed how similar and also how very different these words are? mouse, mousse, moose
These tarts are filled with a peppermint mousse, not a peppermint mouse… which, admittedly, I may have typed a few times while writing this post.
Anyways! These addicting tarts are the perfect balance of salty and sweet. They are minty but fluffy and creamy at the same time. Dark chocolate tops off the cookie crust. It’s so, so good.
And they’re the perfect dessert to fill the winter holiday gap. You know, that long stretch between New Year’s and Valentines Day- the time period that has no seasonal recipe inspiration whatsoever. Well, that doesn’t mean I won’t keep getting creative.
These tarts begin with my go-to, simple shortbread recipe, courtesy of The Boston Cooking School Cookbook (1931). Flour, powdered sugar, salt, and just a touch of baking powder.
Incorporate large quantities of butter and you’ve got shortbread.
You could use mini muffin tins to make these tarts, but I used regular tins for a larger serving. I brushed the pan with butter and dusted it with powdered sugar to make extra-sure that the tarts don’t get stuck in the pan. That would be tragic. To form the tart shells, you’ve got to get your hands messy- push the cookie dough up the sides of the muffin tin and then even the rim of the shell with a small glass.
Once the shells are baked and cooled, it’s time to dip them in some melty dark chocolate.
Honestly, the cookie shell alone would be a delicious dessert, but the light and fluffy peppermint mousse adds the perfect creamy note to complete the dish.
I got some wedges of gourmet white chocolate from Central Market, grated them as if they were fancy cheese, and carefully melted a few ounces. Stir in some peppermint extract, and incorporate a few tablespoons of heavy cream. Then, add that mixture to a lot more whipped cream and you’ve got a mousse (not a moose).
For fancy swirls, pipe the mousse into the cooled tart shells with a pastry bag using a flower tip. If that’s not your style or if you’re wondering what a pastry bag is, try spooning the mousse into a gallon-sized plastic bag and cutting the corner off. Squeeze the mousse into the shells, top with crushed peppermint candy, and you’ve got wintry bliss.
Chocolate-Dipped Peppermint Cream Tarts
Makes: 20–24 small tarts, Time: 40 minutes active, 20 minutes baking
Ingredients:
For the crust: 1 cup butter (room temperature), 2 cups flour, 3/4 cup confectioners sugar 1/4 tsp baking powder, 1/2 tsp salt, 1 1/2 cups dark chocolate (chips or chopped bar)
For the mousse: 1/2 cup white chocolate (shaved, chopped, or chips), 1 1/2 cups + 3 tbsp whipping cream, 3/4 tsp peppermint extract, candy canes or peppermints for topping
1. To make the shortbread crust, sift together flour, confectioners sugar, baking powder, and salt. Incorporate butter using a mixer (or a strong bicep) until the mixture forms a clumpy cookie dough.
2. Lightly brush a muffin tin with butter and dust with powdered sugar. Use your fingers to press about 1 heaping tablespoon of cookie dough into each muffin tin. Cover the bottom of the tin and about 3/4 of the wall. You can use a small glass to even the rim of each tart.
3. Before baking, use a fork to poke air holes in the bottom of each tart. Bake at 350 degrees Fahrenheit for 8–10 minutes, or until lightly browned at the rims. Note: As it bakes, the dough will get puffy and lose it’s shape. Don’t panic! After you remove the shells from the oven, while they are still warm, use a small spoon to reshape the crust to the shape of the tin. Then they will cool perfectly!
4. While the shells are cooling, make the filling. Melt 1/2 cup of white chocolate in a double boiler, or in 20 second increments in the microwave. Stir in 3 tbsp heavy whipping cream and the peppermint extract. Stir vigorously until the mixture is smooth.
5. In a large, chilled bowl, whip remaining 1 1/2 cups of heavy whipping cream. When the cream is fluffy but not fully whipped, add the white chocolate mixture. Continue whipping until thick and stable. Cover with plastic wrap and refrigerate.
6. Use a knife to loosen cooled tart shells from the pan. Melt dark chocolate chips in a double boiler, or in 30 second increments in the microwave. Dip the tart shells in melted chocolate and set aside to harden.
7. Once the chocolate has hardened, pipe the mousse into the shells. Top with crushed peppermint candy and enjoy!
[Store in the refrigerator in a sealed container]
Since I got home for the holidays, I’ve made these tarts and some festive cranberry pecan Christmas cookies. I’ve also made a lot of breakfast burritos, guacamole, and gourmet grilled cheeses. And some homemade cinnamon crescents (cinnamon rolls but crescent shaped), and some milk chocolate chunk brown butter sea salt cookies. Yes- I put all of those things in one cookie. Boy, is it good to have a kitchen again.
