This Peppermint Mocha Tart brings together a rich espresso brown butter crust, silky peppermint bark ganache, and a fluffy vanilla bean whipped cream topping. It has all the cozy flavors of a peppermint mocha wrapped in a festive holiday dessert.

Why You’ll Love This Recipe

I love how this tart feels like a warm holiday drink transformed into a dessert. The crust has a deep nutty flavor from the brown butter and espresso, the ganache filling is smooth and chocolatey with refreshing peppermint notes, and the topping balances it all with a creamy sweetness. I find that it not only looks stunning but also makes the whole kitchen smell like the holidays. Plus, I can prepare it the day before a gathering, which makes entertaining so much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Finely ground espresso (or instant espresso)

• Granulated sugar

• Vanilla extract

• Fine sea salt

• All-purpose flour

• Ghirardelli Peppermint Bark squares

• Heavy cream

• Powdered sugar

• Vanilla bean paste or vanilla extract

• Dark chocolate

Directions

1. Start by making the crust: brown the butter with espresso until fragrant, then mix it with sugar, vanilla, salt, and flour. Press into a tart pan, chill, and bake until golden.

2. Prepare the peppermint bark ganache: melt the peppermint bark with hot cream, stir in butter, and let it thicken until slightly set. Pour into the cooled crust and refrigerate overnight.

3. Whip the cream with powdered sugar and vanilla until stiff peaks form.

4. Make a quick dark chocolate ganache by mixing melted chocolate with hot cream.

5. Decorate the chilled tart with whipped cream, drizzle with dark chocolate ganache, and top with peppermint bark squares before slicing.

Servings and timing

This Peppermint Mocha Tart makes about 10 servings. The hands-on prep time is around 30 minutes, baking time about 1 hour, and chilling takes at least 8 hours. In total, I plan for about 9 hours and 30 minutes from start to finish (with most of that time being inactive chilling).

Variations

I sometimes swap the peppermint bark for plain dark chocolate and add a touch of peppermint extract for a stronger flavor. If I want something a little different, I use orange zest in the crust instead of espresso for a chocolate-orange twist. Whole wheat flour also works in the crust, giving it a slightly heartier texture.

Storage/Reheating

I store leftover tart in the fridge, uncovered, for 3–4 days. Since this is a chilled tart, I don’t reheat it. Instead, I let slices sit at room temperature for a few minutes before serving so the ganache softens slightly.

FAQs

Can I make this tart ahead of time?

Yes, I actually prefer to make it a day in advance because the ganache sets up beautifully overnight.

Do I have to use Ghirardelli Peppermint Bark?

Not necessarily. I like the mix of chocolate and peppermint in their bark, but I can also use a mix of good-quality dark chocolate and crushed candy canes.

Can I freeze this tart?

I don’t recommend freezing it because the ganache texture can change. I prefer keeping it chilled in the fridge.

What if I don’t have a tart pan?

I’ve made it in a springform pan lined with parchment paper. The edges look less formal, but it works just as well.

How do I know when the brown butter is ready?

I cook it until it foams, smells nutty, and quiets down. Once I see browned bits forming at the bottom and it’s fragrant but not burnt, I know it’s done.

Conclusion

This Peppermint Mocha Tart has become one of my go-to holiday desserts. I love how it blends rich chocolate, cool peppermint, and creamy whipped topping all in one elegant bite. Whether I’m hosting a holiday dinner or simply craving something festive, this tart always makes the occasion feel special.