Christmas Peppermint Chocolate Pie – Homemade Happy New Year Party Recipe


  1. With a hand or stand mixer, combine sugars, vanilla extract, salt and butter on medium speed. Mix only until ingredients are thoroughly combined, but by no means light and fluffy. Add in the yolks, one at a time then reduce speed to low. Add in the flour and cocoa powder all at once and mix until homogenous. If you’re comfortable with dough and a pin, you can roll it right away. Otherwise, form the dough into a disk, wrap in plastic, and refrigerate about 15 minutes to make the it easier to handle.(You can refrigerate the dough for up to a week or freeze for several months. Before rolling, set the dough out and let it slowly come to room temperature over a few hours.)
  2. Preheat the oven to 180Β°C (350Β° F) and lightly grease a 22cm loose bottomed tart tin. Dust the counter with the prepared cocoa/powdered sugar mixture. Don’t use flour, it will toughen the dough and dull the richness of the chocolate color. Roll to 0.75cm (1/3″) thickness.Carefully set dough over the tart shell and use your thumbs to press the dough into the corners of the pan. Press the overhanging dough against the edges of the tart pan to trim off the excess and leave the dough flush with the edges. Dock tart lightly with a fork. The dough is extremely forgiving and can be rerolled two or three times, you should be able to press any cracks together to mend them.
  3. Bake for 20-25 minutes. After 10 minutes or so, check on the tart. If it has formed an air bubble; use a skewer to gently poke a small hole in the bubble to deflate it. Continue baking until the tart is firm and dry to the touch. Cool in tin for about 10 minutes, then carefully remove from tin and cool completely on a wire rack. Shell can be stored in an airtight container overnight.

For the chocolate ganache filling:

  1. (Note: if you don’t want the white chocolate layer inside, simply replace with equal amounts of bittersweet chocolate and pour all the filling in at once) Prepare the white chocolate filling first; place chocolate in a large mixing bowl and set aside. Place 300ml cream in a small saucepan and gently heat until it just comes to the boil. Pour over white chocolate and leave for 5 minutes to melt. Use a whisk to combine until smooth, then gradually add about 1/2 tsp peppermint essence to taste. Add about 5-6 drops of food colouring in several different spots on the surface of the ganache, or swirl in several drops of gel colouring, then pour mixture into the tart shell to get the swirl effect. (Try not to over stir or the colour will just mix in and turn it pink) Place tart in the fridge for at least an hour or until set.
  2. Place bittersweet chocolate in a medium mixing bowl. Place 150ml cream in a small saucepan and gently heat until it just comes to the boil. Pour over bittersweet chocolate and leave for 5 minutes to melt. Use a whisk to combine until smooth, then gradually add about 1/4 tsp peppermint essence to taste. Gently pour over the tart to cover the white chocolate layer, using a spatula to smooth the surface. You may not need to use all of it, just enough to completely cover the layer underneath. Sprinkle crushed candy cane pieces over the top and chill in the fridge until set. Remove from the fridge about 20 minutes before serving, use a sharp serrated knife to cut. Can be stored for a few days in an airtight container in the fridge.

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