Peppermint Chocolate Tart


This rich chocolate tart dessert recipe is low in sugar, making it a perfect healthy finish to a heavy holiday meal.

Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
12 slices



  • 3 tablespoons water

  • ½ cup plus 2 tablespoons all-purpose flour

  • ½ cup plus 1 tablespoon white whole-wheat flour

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¼ cup canola oil


  • 8 ounces bittersweet chocolate chips (60% cacao)

  • 1 cup nonfat milk

  • 1 tablespoon cornstarch

  • 1 teaspoon peppermint extract

  • ¼ teaspoon salt

  • 1 peppermint candy for garnish

  • ¾ cup whipped cream for garnish


  1. To prepare crust: Preheat oven to 350 degrees F. Place water in freezer to cool while you make the dough.

  2. Whisk all-purpose flour, whole-wheat flour, cinnamon, and salt in a medium bowl. Drizzle with oil and toss together with a fork until evenly damp and crumbly. Drizzle with the cold water; toss with the fork. Use your hands to bring the dough together into a ball, but don't knead or overwork it.

  3. Place the dough between 2 large pieces of plastic wrap. Use a rolling pin to roll the dough into an 11-inch circle. Remove the top piece of plastic wrap and carefully invert the dough into a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides. Trim and patch where necessary. Prick the bottom of the crust all over with a fork.

  4. Place the pan in the center of the oven. Bake until the dough pulls away slightly from the edges, about 20 minutes. Transfer to a wire rack and let cool completely.

  5. Meanwhile, to prepare filling: Place chocolate chips in a heatproof medium bowl. Combine milk and cornstarch in a medium saucepan. Bring to a boil over medium-high heat; cook, whisking constantly, until the mixture looks thick like honey and frothy, about 5 minutes. Pour it over the chocolate chips. Add peppermint extract and salt; let stand for 1 minute without stirring. After 1 minute, stir gently with a spatula until all the chocolate is melted and the mixture is thick like pudding. Press a piece of plastic wrap directly on the surface. Set aside at room temperature for 20 minutes.

  6. Pour the filling into the cooled crust. Gently swirl the surface of the chocolate with the back of a spoon, from one side to the other. Refrigerate, uncovered, for 4 hours.

  7. If desired, crush peppermint candy and sprinkle over the tart. Use a hot knife to cut the tart into 12 pieces. Garnish each piece with 1 tablespoon whipped cream, if desired.


Equipment: 9-inch round tart pan with removable bottom

Nutrition Facts (per serving)

194 Calories
12g Fat
21g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 194
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Total Sugars 9g
Protein 3g 7%
Total Fat 12g 16%
Saturated Fat 5g 24%
Cholesterol 0mg 0%
Vitamin A 42IU 1%
Folate 20mcg 5%
Sodium 106mg 5%
Calcium 27mg 2%
Iron 2mg 13%
Magnesium 4mg 1%
Potassium 47mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles