Peppermint Candy Tarts
Get ready to wow your holiday crowd with these delightful Peppermint Candy Tarts, a deliciously festive dessert that combines buttery, golden tart shells with a creamy, minty filling. The filling, made with cream cheese, heavy cream, and a touch of peppermint extract, is whipped to a luscious texture and topped with a sprinkle of crushed peppermint candies for an irresistible crunch. Perfectly portioned into mini tarts, these treats are not only visually stunning but also bursting with holiday cheer, thanks to the optional red food coloring that gives them a festive hue. With a simple homemade crust and an easy no-bake filling, these tarts are ideal for holiday parties, dessert tables, or as a sweet edible gift. Whether you're impressing guests or indulging at home, these Peppermint Candy Tarts are a seasonal showstopper you’ll want to make again and again!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsalted butter, cold and cubed
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 3 tablespoons Ice water
- 4 ounces Cream cheese, softened
- 0.75 cup Confectioners' sugar
- 0.25 cup Heavy cream
- 0.5 teaspoons Peppermint extract
- 2 drops Red food coloring (optional)
- 0.25 cup Peppermint candies, crushed
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter in until the mixture forms pea-sized crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking it.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Lightly flour a clean surface and roll out the chilled dough to about 1/8-inch thickness. Cut out 3-inch circles using a cookie cutter or glass.
Press the circles into a mini tart pan or muffin tin to form shells. Prick the bottoms with a fork to prevent puffing.
Bake the tart shells in the preheated oven for 12-15 minutes, or until lightly golden. Let them cool completely before filling.
While the shells cool, prepare the filling by beating the softened cream cheese and confectioners' sugar together until smooth and creamy.
Add the heavy cream, peppermint extract, and optional red food coloring and continue to mix until the filling is light and fluffy.
Spoon or pipe the peppermint filling into the cooled tart shells, smoothing the tops.
Sprinkle the crushed peppermint candies over the top of each tart for a festive touch.
Serve immediately or refrigerate until ready to enjoy. Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 181.6 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
