Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy cream
  • ¼ cup Rumple Minze peppermint liqueur
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Optional: Crushed mint candies for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine flour, cocoa powder, and salt.
  3. In another bowl, cream together softened butter and sugar.
  4. Beat in the egg and vanilla extract until smooth.
  5. Gradually mix in the dry ingredients until well combined.
  6. Press the mixture evenly into the bottom and up the sides of the tart pan.
  7. Bake for 10 minutes. Let cool completely.
  8. In a saucepan, heat the heavy cream until just simmering, then remove from heat.
  9. Add chopped chocolate and let sit for a minute. Stir until smooth.
  10. Mix in the Rumple Minze until fully incorporated.
  11. Pour the ganache filling into the cooled crust and refrigerate until set, about 30 minutes.
  12. In a bowl, whip the heavy cream until soft peaks form.
  13. Add powdered sugar and whip until stiff peaks form.
  14. Spread the whipped cream on top of the ganache.
  15. Garnish with crushed mint candies, if desired.