An upscale version of the classic holiday Yorkie, these Homemade Peppermint Patty Tartlets have multiple layers of textures and flavors that will leave you wanting more!
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Calling all peppermint fans!! These tartlets may have slid into the # 2 spot on all-time favorite holiday treats. #1 will always been my family’s Italian thumbprint cookies and I just don’t think that will ever change.
For these Homemade Peppermint Patty Tartlets, a simple and forgiving chocolate tart dough bakes into a perfect crust. Nestle in the peppermint patty filling, add on a layer of silky chocolate ganache and you’re hitting peak holiday joy! Wait — sprinkle on the crushed candy canes and THEN you’ve hit peak holiday joy.
But seriously, you have to try these. If you don’t have any tartlet pans, here are the tartlet pans I use. However, you can 100% make them in a muffin tin, and I KNOW you have one of those. If you’re looking for a fun bake this holiday season, THIS IS IT!
Making homemade peppermint patty filling
When I started thinking about the homemade peppermint patty tartlets recipe, I had an idea of exactly what I wanted to do. But there was one problem — I didn’t know how to make the peppermint patty filling! I knew the ingredients I needed, but wasn’t sure on the temperature or process I needed to follow to develop the correct consistency of the filling. After some research, I figured out the process I was looking for from Leslie at The Baker’s Almanac.
While making candy may seem quite daunting, this process is actually very simple and fun! Here are the most important steps and tools you’ll need to make the filling:
- Prep your pan. First, line a large sheet tray with a silicon baking mat and place it wherever you plan to work through the sugar process.
- Cooking the sugar. Add the sugar, water, and corn syrup to a medium saucepan over medium low heat and cook until it reaches 240 F on a digital kitchen thermometer. You do need a thermometer for this process and cannot eyeball it.
- Manipulating the sugar. After you pour the hot sugar onto the sheet pan, wait five minutes, then add the peppermint extract. With a bench scraper, manipulate the sugar back and forth until it becomes completely white and starts to harden into a more dough-like consistency. If you don’t have a bench scraper, you can use a metal cake scraper or metal spoon.
How long do the tartlets last?
These packages of joy will last for up to 5 days in the fridge, sealed in an airtight container. Allow the chill to come off before enjoying.
They can also be frozen (but allow them to fully harden in the fridge, first) for 1 month in an airtight container or bag. Allow to thaw at room temperature for about an hour, then enjoy!
Wishing you endless amounts of self control…
For more chocolate recipes, check out:
Homemade Peppermint Patty Tartlets
- 12, three-inch tartlet pans or a muffin tin
- Silicone baking mat
- Cookie sheet that fits the size of the silicon mat
- Bench scraper, cake scraper, or large chefs knife
- Kitchen thermometer
Chocolate Tartlet Dough
- ½ cup + 1 T unsalted butter room temperature130g
- ½ cup granulated sugar 100g
- 1 large egg room temperature
- 1 ¾ cup all-purpose flour 240g
- 2 T cocoa powder 13g
- ⅛ tsp kosher salt
Peppermint Patty Filling
- 2 cups granulated sugar 400g
- ½ cup water 128 g
- 2 T light corn syrup 35g
- 1 T pure peppermint extract 12g
- ¾ cup semi-sweet chocolate chips 135g
- ¾ cup heavy whipping cream 150g
- 1 tsp light corn syrup or melted coconut oil optional, helps with shine
- Candy canes crushed (optional, for garnish)
Chocolate Tartlet Shells
- In a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream the butter and sugar on medium speed until smooth, about 2 minutes. Add the egg, then scrape down the sides of the bowl. Add in the flour, cocoa powder, and salt, and mix on low until just combined.
- Separate the dough into two equal pieces (I recommend weighing this to be exact), and flatten into a 1-inch disc. Wrap each disc in plastic wrap and place in the fridge to firm up for 2 hours minimum. You will only need one disc of dough for this recipe, feel free to freeze the other in a ziplock bag for up to 2 months (after 12 hours in the fridge).
- Take the dough out of the fridge and let the chill come off for 15 minutes. When ready to roll, lightly flour your work surface and rolling pin and roll the dough out, turning a quarter turn every few rolls, until the dough is about ⅛” thick. Throw a bit more flour anywhere your dough may be sticking.
- Cut 12 circles out of the dough using a 3 ¼” – 3 ½” cookie cutter. After the first round of cuts, mash the dough scraps back together, and roll out to ⅛” thick again. Repeat again, if needed.
- Transfer the pieces of dough to the tartlet pans and carefully press the dough into the bottom and sides of the tartlet pans. Push into the dough so it rises almost to the top of the pan opening and you work your way around the circle. This is the same process if using a muffin tin. If using individual tartlets, place them on a rimmed cookie sheet. Place the tartlets in the freezer for 15 minutes.
- Preheat the oven to 350 F while the tartlets cool and cut up 4” pieces of parchment paper.
- Remove from the freezer and dock all over the bottoms and sides with a fork. Place a piece of parchment paper (it helps if you crumble it up first) into the shell, and fill completely with pie weights (or dried beans/rice, just don’t eat it afterwards), gently pressing the weights into the bottom and sides to evenly distribute the weight.
- Bake the tartlets for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes. You shouldn’t see any moist spots in the dough – if you do, add a bit more time to the bake. Transfer the tartlets to a wire rack to cool completely. The tartlet shells should slide out of the cooled pans without any resistance.
Peppermint Patty Filling
- Prepare a large, sided sheet pan with a silicon mat and set aside.
- Add the sugar, water and corn syrup to a medium saucepan over medium low heat until it reaches 240 F on your thermometer.
- Carefully pour the sugar syrup onto the silicon mat and allow it to sit for 5 minutes.
- Pour the peppermint extract on top, then use a bench scraper to move the sugar back and forth. Continue this process for about 10 minutes. The sugar will start to thicken and turn opaque, then turn white and continue to thicken. You will have to put a bit of effort into it right before it’s ready. Once unable to manipulate with the bench scraper any longer, use your hands to pat down the sugar until it’s an even ¼”.
- Use a 2” cookie cutter to cut out discs of the peppermint sugar. Use an offset spatula or butter knife to lift the sugar off of the mat. Place the circles of sugar into the cooled tartlets (already removed from the pans) and gently press it into the bottom and sides.
- Place the chocolate chips in a heat proof bowl. Heat the heavy cream until it just starts to bubble, then add it overtop of the chocolate chips. Add in the 1 tsp of corn syrup or coconut oil, if using. Allow it to sit for 1 minute, then mix the ganache constantly from the center with a whisk or spatula until all of the cream becomes incorporated.
- Allow the ganache to cool down for about 20 minutes, then spoon into each of the tartlet shells until full. Gently shake the tarts so the ganache meets the crust.
- Smash the candy canes in a ziplock bag until crushed, then sprinkle overtop of the tarts.