Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup powdered sugar ((confectioners' sugar))
  • 1 1/2 sticks unsalted butter ((3/4 cup))
  • 12 ounces cream cheese (softened)
  • 3/4 cup granulated sugar
  • 2 candy canes (crushed)
  • 1/4 cup white chocolate chips
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 candy canes (crushed)
  • 1/4 cup white chocolate chips
  • sprinkles of choice

Instruction

  • Preheat oven to 350F.
  • Using a food processor, combine the powdered flour, sugar, cocoa powder, and butter. Blend just until the mixture forms a ball.
  • Press the dough into the sides and bottom of a 9-10 inch tart pan. Pat to make the crust even.
  • Bake the crust until it is just cooked through, approximately 10 minutes. You can test it with a toothpick like a cake. Remove from oven and set aside to cool.
  • Make the filling by adding the cream cheese, sugar, vanilla, and peppermint extract in a small bowl. Beat until smooth.
  • Place all of the candy canes in a resealable bag or in a clean towel, covered. Hit the candy canes with a rolling pin or something heavy to crush.
  • Add half of the crushed candy canes and 1/4 cup white chocolate chips to the cream cheese mixture. Stir to combine. Adjust taste accordingly with more peppermint extract, candy canes, or vanilla.
  • When the crust is cooled down (slightly warm is okay, just not hot) add the cream cheese mixture and spread evenly throughout the tart.
  • Sprinkle the remaining crushed candy cane pieces, white chocolate chips, and sprinkles if desired across the tart.
  • Chill until ready to serve.