Step 1

In a bowl, whisk together the flour and cocoa powder until combined.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and salt until smooth. Scrape down the sides.

Step 3

Add in the egg and mix until incorporated, then scrape down the sides again.

Step 4

Add the flour and cocoa powder and mix on low until just incorporated. Wrap the dough in plastic wrap and flatten into a 1-inch thick disc. Place in the fridge for two hours.

Step 5

Remove the dough from the fridge and allow it to sit at room temperature for about 15 minutes. Flour your work surface and rolling pin and roll out the dough until it’s ⅛" thick, turning a quarter turn every few rolls. This dough is very forgiving, so if it cracks, you can patch it later.

Step 6

Cut 12 circles out of the dough using a 3 ¼” - 3 ½” cookie cutter (it should be slightly larger than your tartlet pan). After the first round of cuts, mash the dough scraps back together, roll out to ⅛” thick again, and cut rounds. Repeat again, if needed.

Step 7

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 pan. This is the same process if using a muffin tin. If using individual tartlets, place them on a rimmed cookie sheet. Freeze the tartlets for 15 minutes.

Step 8

Preheat the oven to 325℉/163℃ and cut twelve, 4” pieces of parchment paper.

Step 9

Remove from the freezer and dock all over the bottoms 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.

Step 10

Bake for 10 minutes. Carefully remove the weights and parchment, and continue to bake for another 10-15 minutes until lightly golden. When done, the middle of the tart should not look moist or raw. Remove the pans to a wire rack to cool completely, then remove the crust from the shells before assembling. They should slip right out.

Step 11

Add the sweetened condensed milk and peppermint extract to the bowl of a standmixer and sift 2 cups of powdered sugar on top. Mix on low to combine and scrape down the sides.

Step 12

Add the second two cups (also sifted) and mix again until a crumbly paste forms. You may need to raise the speed slightly if it starts to slow the motor down.

Step 13

Transfer the dough to a sheet pan line with parchment paper or a silicon baking mat (dusted with powdered sugar), and use clean hands to push it all together.

Step 14

Use a rolling pin to roll the dough out to ¼" thickness and freeze for 10 minutes. Sprinkle on powdered sugar if anything gets sticky. Remove the tartlets from the pans and place on a small cookie sheet or serving platter.

Step 15

Use a 2” cookie cutter to cut out discs of the peppermint sugar. Place the circles of sugar into the cooled tartlets and gently press it into the bottom and sides. It helps to use an offset spatula to lift the sugar off of the mat, as it is a bit soft

Step 16

Place the chocolate in a heat proof bowl. Heat the heavy cream until it just starts to bubble, then pour overtop of the chocolate. Add in the 1 teaspoon of corn syrup or coconut oil, if using.

Step 17

Allow it to sit for 1 minute, then mix the ganache constantly from the center and moving slightly outward until all of the cream becomes incorporated. A mini rubber spatula works best for this, a whisk can incorporate too much air.

Step 18

Allow the ganache to cool down for about 20 minutes (stir every few minutes), then spoon it on top of each of the tartlet shells until full. Gently shake the tarts so the ganache meets the crust.

Step 19

Crush the candy canes, then sprinkle over top of the tarts.