Pac Man Peppermint Tart 
ingredients:
crust:
filling:
garnish:
method:
1. Preheat oven to 350 degrees. To a food processor, add the chocolate cookies and sugar and pulse until a fine powder forms. Add the melted butter and pulse a couple times more. Press the crumble into a 9" springform pan, tart pan, or pie pan. Make sure the crust goes up the sides to create a crust edge. Bake for 8 minutes, then let cool to room temperature.
2. To make the filling, stir the gelatin and cold water together in a small bowl, set aside. Add 1/2 cup of whipping cream to a small saucepan. Add in 1 cup of the crushed peppermint candy. Cook over low heat until all the candy is melted. Remove from heat.
3. Add in softened gelatin and peppermint extract. Set aside to cool, but not cool all the way enough to harden. Just barely to room temperature.
4. In the bowl of a stand mixer fitted with a whisk attachment, whisk the rest of the heavy cream (1 1/2 cups) until stiff peaks form. Gently fold the peppermint mixture into the whipped cream until just blended (not too much!). I mixed mine too much and it became a little more flat than I wanted, just a heads up.
5. Spread the filling into the prepared crust, and top with whipped cream peaks, candy, and serve chilled. Enjoy !
Recipe adapted from: Saving Dessert
Source: Baking With Blondie
makes 1 tart, about 8 servings
ingredients:
crust:
- 20 oreos, or other chocolate wafer cookies
- 1/8 cup granulated sugar
- 1 stick butter, melted
filling:
- 1 envelope of plain gelatin (there are usually three to a pack, just use one)
- 1/4 cup cold water
- 1/2 teaspoon peppermint extract
- 2 C heavy cream, divided
- 1 C crushed soft peppermint candy
garnish:
- whipped cream
- crushed peppermint
- pearl sprinkles
- soft peppermint candy
method:
1. Preheat oven to 350 degrees. To a food processor, add the chocolate cookies and sugar and pulse until a fine powder forms. Add the melted butter and pulse a couple times more. Press the crumble into a 9" springform pan, tart pan, or pie pan. Make sure the crust goes up the sides to create a crust edge. Bake for 8 minutes, then let cool to room temperature.
2. To make the filling, stir the gelatin and cold water together in a small bowl, set aside. Add 1/2 cup of whipping cream to a small saucepan. Add in 1 cup of the crushed peppermint candy. Cook over low heat until all the candy is melted. Remove from heat.
3. Add in softened gelatin and peppermint extract. Set aside to cool, but not cool all the way enough to harden. Just barely to room temperature.
4. In the bowl of a stand mixer fitted with a whisk attachment, whisk the rest of the heavy cream (1 1/2 cups) until stiff peaks form. Gently fold the peppermint mixture into the whipped cream until just blended (not too much!). I mixed mine too much and it became a little more flat than I wanted, just a heads up.
5. Spread the filling into the prepared crust, and top with whipped cream peaks, candy, and serve chilled. Enjoy !
Recipe adapted from: Saving Dessert
Source: Baking With Blondie
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