Chocolate Peppermint Tart

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Course: baking
Cuisine: British
Keyword: chocolate,, Christmas, peppermint
Servings: 6 people


For the base:

  • 215 g dairy free spread
  • 140 g icing sugar
  • 1 egg
  • 1 tbsp cocoa powder
  • 315 g gluten free plain flour
  • 1 tsp peppermint extract

For the filling:

  • 200 ml dairy free cream
  • 30 g caster sugar
  • 1 tsp peppermint extract
  • 200 g dairy free dark chocolate
  • 20 g dairy free spread
  • 6 candy canes


  • Whisk together the dairy free spread and icing sugar until light and fluffy
  • Beat in the egg
  • Stir in the gluten free flour, peppermint extract and cocoa powder
  • Wrap in cling film and chill in the fridge for an hour
  • Preheat the oven to 180 oC
  • Roll out the dough until 3mm thick
  • Line 6 individual flan tins
  • Any remaining dough can be made into cookies or frozen to use at a later date
  • Bake in the oven for 12 minutes
  • Set aside to cool while you make the filling
  • Place the sugar and dairy free cream into a saucepan
  • Heat until just before it comes to the boil
  • Stir in the pepeprmint extract, chocolate and dairy free spread
  • Pour into the flan cases and chill in the fridge for two hours
  • Top with a candy cane prior to serving and a dust with a little icing sugar

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