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Peppermint Tart

A square slice of peppermint tart on a white dessert plate.
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A simple no-bake dessert with layers of crisp cookies, creamy caramel filling, and refreshing mint chocolate.

Ingredients

Scale
  • 2 cups (480 ml) cold heavy whipping cream
  • 1 (13.4-ounce / 380 g) can dulce de leche
  • 1 (10-ounce / 280 g) package crisp shortbread or coconut cookies
  • 3 ounces (85 g) mint chocolate, coarsely chopped

Instructions

  1. In a large bowl, use an electric hand mixer or a stand mixer with the whisk attachment to whip the cold heavy cream until stiff peaks form.
  2. Add the can of dulce de leche to the whipped cream. Gently fold it in with a spatula until the mixture is smooth and evenly combined. Be careful not to deflate the cream.
  3. Arrange a single, tight layer of cookies at the bottom of an 8×8-inch (20×20 cm) square baking dish. Break cookies as needed to fill in any gaps.
  4. Spread one-third of the caramel cream mixture evenly over the layer of cookies.
  5. Sprinkle one-third of the chopped mint chocolate over the cream.
  6. Repeat the layering process two more times: a layer of cookies, a layer of cream, and a sprinkle of chocolate.
  7. End with the final layer of cream and top with the remaining chopped mint chocolate.
  8. Cover the dish with plastic wrap or a lid. Refrigerate for at least 4 hours, or preferably overnight, until the tart is firm and the cookies have softened.
  9. To serve, cut into squares. The tart will be soft, so use a spatula for clean serving.

Notes

  • The tart is meant to be soft-set. For firmer slices, you can freeze it for 30-60 minutes before serving.
  • The longer the tart chills, the more the cookies will soften, creating a more cake-like texture.
  • For a stronger mint flavor, you can add 1/4 teaspoon of peppermint extract to the cream mixture.

Keywords: peppermint tart, no-bake, dessert, tart, mint chocolate

Find it online: https://recipesbysofia.com/peppermint-tart/