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!
Preheat oven to 350°F with rack in the middle position.
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.
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.
Combine marshmallow creme and softened cream cheese in a large bowl. Mix until smooth.
Fold in the whipped cream, finely crushed candy cane and peppermint schnapps (or peppermint extract) until everything is well combined.
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.