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This easy, make-ahead Peppermint Candy Cane Tart is a super festive crowd-pleaser. It's also melt-in-your-mouth delicious!
Everyone needs a simple yet sensational dessert recipe for holiday celebrations. With an easy graham cracker crust and a short ingredient list, this make-ahead Peppermint Candy Cane Tart will be a huge hit at any party or family get-together!
Holiday Rules
Did you know it's illegal to go through the holiday season without some type of peppermint/chocolate dessert or confection? You've never heard this law before? Well, maybe it's only true here in North Carolina...
Okay, maybe it's not true at all, but I know what is - this heavenly flavor combination is quite irresistible and I find that chocolate peppermint desserts are always holiday crowd-pleasers. This Peppermint Candy Cane Tart is a favorite of ours and when the holidays roll around, it's a "must make".
The delicious filling is made with marshmallow creme, cream cheese, heavy cream and finely crushed candy canes. There's also a splash of peppermint extract (or peppermint schnapps) for an added layer of flavor. And, for garnish (and a delicious crunch) a pretty topping of crushed candy canes is added before serving.
Serve as is or dress it up!
This Peppermint Candy Cane Tart is wonderful just as it is, but if you want to be a bit decadent, whip up a batch of this Best Ever Hot Fudge Sauce. Oh my! Schmakalaka (that's what my mom would say if something was particularly delicious)!
Definitely "blog-worthy"!
There's a funny story about this Peppermint Candy Cane Tart. Emmy and Hayes, our two youngest grandchildren were spending the night. After dinner, I gave them the choice of a lollipop or a piece of "cake" (this Peppermint Candy Cane Tart). They both initially chose lollipops, but Emmy wanted to make sure she made the right decision: "Could I just see the cake, Gigi (that's me!)?"
I pulled the tart from the freezer and set it in front of them. Emmy's eyes got big and she quickly turned in her lollipop. After taking the first bite, she blurted out: "This is really, really good for the blog!"
Hayes also changed his mind about dessert. He quickly ditched the candy and, even faster, gobbled up his slice... then he picked up the plate and licked it clean!
Put it on your holiday "must-make" list!
So there you have it! Find some way to sneak this delicious Peppermint Candy Cane Tart into your holiday recipe repertoire. I can assure you, it will be enjoyed by family and friends of all ages!
Café Tips for making this Peppermint Candy Cane Tart
- An 11-inch tart pan with a removable bottom is ideal for this Peppermint Candy Cane Tart as you can remove the outer ring after the dessert is frozen for a pretty presentation. If you don't have a tart pan you could also make this dessert in a deep-dish pie pan.
- This dessert can be made ahead as it's stored in the freezer. I like to freeze it in the tart pan, uncovered. Then, when it's completely frozen, I cover it with plastic wrap. The tart will keep well in the freezer for up to a week.
- This recipe calls for 2 cups of cream, whipped until soft peaks form. You can use an electric mixer for this, but that's not really necessary. If you have a balloon whisk that will do the trick nicely. Just start out with a cold bowl (refrigerate it for 15-20 minutes before starting) and cold cream and it will take you 2-3 minutes to whisk the cream to form soft peaks.
- No need to add any sugar to the whipped cream since you'll be folding it into the sweet marshmallow cream mixture.
- You might be tempted to add the candy cane topping before freezing this tart. I found that it's better to add the topping just before serving. The candy tends to "melt" into the filling and doesn't look as pretty if you add it right away. Just sprinkle the topping over the tart before serving.
- To break up the candy canes, I put them in a large ziplock bag and use the back of a soup spoon to crush them. I just tap until all of the large pieces are small.
- Chocolate graham crackers are available at most groceries stores right next to the regular graham crackers. If you can't find them or live in another country where they're not available, you could use regular graham crackers, increase the sugar to ¼ cup and add ¼ cup of cocoa.
- Feel free to use either peppermint extract or peppermint schnapps in the filling. I've tried both with delicious results!
- Peppermint extracts vary in intensity. Start with a half teaspoon and add more, to taste.
- If you don't live in the U.S. you might not be familiar with marshmallow creme. Marshmallow creme is an American confectionery. It's a marshmallow-like substance that's spreadable. If it's not available, you can make your own! It takes about 10 minutes. Here's a link for Homemade Marshmallow Creme.
Thought for the day:
For my eyes have seen your salvation,
which you have prepared in the sight of all nations:
a light for revelation to the Gentiles,
and the glory of your people Israel.
Luke 2:30-32
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This make-ahead Peppermint Candy Cane Tart is a super festive crowd-pleaser. It's also melt-in-your-mouth delicious and easy to put together!
- 12 whole chocolate graham crackers not chocolate-covered finely ground, crushed (should be about 1 ¼ cups)
- 7 tablespoons butter melted
- 3 tablespoons sugar
- 8 5-inch candy canes crushed (3 ½-ounces)
- 1 7- oz jar marshmallow creme
- 4 ounces cream cheese softened
- 2 cups heavy cream whipped until soft peaks form
- ¼ cup peppermint schnapps or ½-1 teaspoon peppermint extract
- 2-3 drops red food coloring optional
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Preheat oven to 350°F with rack in the middle position.
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Combine crushed chocolate graham crackers (see Café Tips above), sugar and butter in a medium-size bowl. Press crumbs evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom. Bake until firm, about 10 minutes. Cool completely.
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Crush candy canes (see Café Tips above) into fairly small pieces (don’t completely pulverize). Pour candy cane pieces into a medium hole strainer and shake to separate the superfine powder from the pieces of candy cane. Place ¼ cup of the larger pieces in a small airtight container and reserve till just before serving. Set aside the remainder of the crushed candy.
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Combine marshmallow creme and softened cream cheese in a large bowl. Mix until smooth.
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Fold in the whipped cream, finely crushed candy cane and peppermint schnapps (or peppermint extract) until everything is well combined.
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Pour mixture into prepared crust and place in the freezer until firm (3-4 hours). Just before serving, top with reserved crushed candy cane pieces. Serve frozen or just slightly thawed.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Diane Haines says
I bought a bag of crushed peppermint candy. Will 3 1/2 ounces be too much since the candy I bought is finer than crushing candy canes? I'm prepping the ingredients tonight and will make the tart tomorrow. Thanks so much, Chris.
Chris Scheuer says
Hi Diane, I might go with just 3 ounces since they're already crushed. Hope you enjoy it - Merry Christmas!
Diane Haines says
I'm thinking you mean 3 oz. total for both the filling and for garnish. As I recall, I think I used about a total of 3 1/2 oz of the finely crushed peppermint candy, and it worked pretty well, although even with all of that and the peppermint schnapps, it was a very, very mild peppermint taste. It was definitely a gorgeous presentation, as well as great tasting, and your suggestion to use the cocoa and the extra sugar for the crust turned out beautifully. I was so happy to serve this gorgeous dessert on Christmas Eve. Thank you so much, Chris, for an incredible holiday dessert recipe. We loved it!
Chris Scheuer says
Thanks for sharing your review, Diane. If you'd like a little more mint-forward flavor you could also add a ½ teaspoon of mint extract.
Diane Haines says
This looks so incredible, and I've love to make it for Christmas, but after searching the internet for quite a while, it seems chocolate graham crackers are nowhere to be found. My local grocery store and Walmart didn't have them, either. Is there something else that might work just as well? This dessert is so beautiful and festive and worthy of my most favorite day of the year.
Chris Scheuer says
Hi Diane, you could use regular graham crackers, increase the sugar to ¼ cup and add ¼ cup of cocoa.
Diane Haines says
That sounds great, Chris. I'll try that. Thank you so much.
Lynn Hanas says
This was the STAR of our Christmas dinner!! It was loved by everyone and I was told it was the BEST Christmas dessert I ever made 🙂
Thank you for your continuous great recipes.
Lynn
Chris Scheuer says
I love that! Thanks for letting us know, Lynn!
Kelly says
Realized I never rated the recipe! Well, 10 Stars! It was absolutely fantastic. I only had a 9 inch tart pan and so the filling mounded up beautifully, like a pie more than a tart. I also used a convenient bag of pre-crushed peppermint candy which just made it all come together so easily. Loved it with the chocolate wafers for the crust I ended up using. Everyone loved it and we will most definitely make it again for special occasions!
Chris Scheuer says
Thanks so much for letting us know, Kelly!
Lauren says
2 cups of heavy whipping cream whipped or 2 cups already whipped heavy cream? I just whipped 2 cups heavy cream and have way too much filling them what would fit my tart pan… I think I could fill 3! Yikes!
Chris Scheuer says
Hi Lauren, yes, it is 2 cups of heavy cream, whipped. When you blend all the ingredients together, it's perfect for the pan specified.
Lauren says
Thank you for the quick reply! The adventure of baking is sometimes comical… I used a 9.5 in tart pan instead of an 11 and whipped 2 C heavy cream, so it filled my 9.5 in tart pan and a 9x13 pan. Ha ha! Next time I’ll perfect this!
Kerrie says
Oh My!!, so many comments.
I experienced the same with no chocolate graham crackers left and this was a week ago. I picked up an Oreo crust and hoping it will do the same. I like the idea of using a cake pan though for more servings. (There were multiple family members that didn’t get any PB pie during Thanksgiving.)
I remember having this type of pie when I was a little girl at my grandmothers Christmas. (35-40 yrs ago). I am so excited to bring back the memory!!
THANKYOU!!
Chris Scheuer says
I hope you enjoyed it, Kerrie!