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!

Nutriscore Rating: 38/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.

Step 3

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.

Step 4

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking it.

Step 5

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.

Step 6

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.

Step 7

Press the circles into a mini tart pan or muffin tin to form shells. Prick the bottoms with a fork to prevent puffing.

Step 8

Bake the tart shells in the preheated oven for 12-15 minutes, or until lightly golden. Let them cool completely before filling.

Step 9

While the shells cool, prepare the filling by beating the softened cream cheese and confectioners' sugar together until smooth and creamy.

Step 10

Add the heavy cream, peppermint extract, and optional red food coloring and continue to mix until the filling is light and fluffy.

Step 11

Spoon or pipe the peppermint filling into the cooled tart shells, smoothing the tops.

Step 12

Sprinkle the crushed peppermint candies over the top of each tart for a festive touch.

Step 13

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

Serving size	(671.7g)

Amount per serving	% Daily Value*
Calories	2705.0

Total Fat 157.2g	0%
Saturated Fat 96.9g	0%
Polyunsaturated Fat g
Cholesterol 443.9mg	0%
Sodium 1004.6mg	0%
Total Carbohydrate 302.7g	0%
Dietary Fiber 4.1g	0%
Total Sugars 181.6g
Protein 23.8g	0%

Vitamin D 58.3IU	0%
Calcium 159.7mg	0%
Iron 7.5mg	0%
Potassium 302.9mg	0%

*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.

Source of Calories

Fat: 52.0%

Protein: 3.5%

Carbs: 44.5%