Peppermint Bark Tart
By Laura Rege
Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
817
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Ingredients
- 2 1/2
sticks Country Crock® Plant Butter with Olive Oil, plus more for brushing
- 1 cup
granulated sugar
- 2 cups
all-purpose flour
- 1/2 tsp.
kosher salt
- 4
candy canes
- 2 cups
dairy-free dark chocolate chips
- 1/2 cup
dairy-free white chocolate chips
Directions
- Step 1Brush a 9-inch tart pan with a removable bottom with plant butter.
- Step 2In a large bowl, beat 1 1/2 sticks of Plant Butter and the sugar until light and fluffy. Beat in the yolks. Add the flour and salt and beat until combined. Mixture should clump together in hand.
- Step 3Dump dough into prepared tart pan and press into bottom and up sides. Freeze until firm, about 20 minutes.
- Step 4Preheat the oven to 350. Bake chilled crust just until it turns golden around the edges, about 30 minutes. Let cool completely in tart pan on a wire rack.
- Step 5Meanwhile, seal candy canes in a resealable bag. Using a rolling pin or the back of a skillet, crush candy canes. Set aside.
- Step 6When the crust is cooled, in a medium microwave safe bowl, combine dark chocolate and remaining stick of Plant Butter. Microwave, stirring every 20 seconds or so, until chocolate and Plant Butter are just melted and combined. Pour chocolate into cooled crust and smooth into an even layer with a spatula.
- Step 7In a small microwave safe bowl, melt white chocolate, stirring every 20 seconds or so, until just melted. Drizzle white chocolate over dark chocolate. Sprinkle with crushed candy canes. Refrigerate until set, 30 minutes.
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