Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Chocolate Peppermint Tart.

I’ve put my Christmas decorations up a little bit earlier this year – I think we could all do with a bit of festive cheer after this year!  Luckily I had my niece Eva to help out – she is three this year and is very excited by all the Christmas lights.

My tree is decorated with felt toys making it somewhat cat and kid proof.  I’ll share some pictures in another post this week.

Today’s recipe is for these cute little candy cane chocolate tarts.  I’ve used this type of chocolate ganache in a few of my recipes – I actually stumbled across the recipe by mistake.  I was trying to make chocolate truffles but the mix was too soft to shape into chocolates.  Not wanting to have any food waste, especially with chocolate, I repurposed into a chocolate tart for dessert that night.  Rather than a pastry recipe for the tart shell I’ve made a chocolate shortcake biscuit base instead.  I think it is easier to make and stays crispier with the chocolate filling – any leftovers can also be baked into cookies or stored in the freezer for a later date.

chocolate peppermint tart

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Chocolate Peppermint Tart then you might like to try one of my other baking recipes:

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Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Chocolate Peppermint Tart (Gluten & Dairy Free)

Difficulty: Intermediate
Servings: 6
Best Season: Winter


For the base:

For the filling:


  1. Whisk together the dairy free spread and icing sugar until light and fluffy
  2. Beat in the egg
  3. Stir in the gluten free flour, peppermint extract and cocoa powder
  4. Wrap in cling film and chill in the fridge for an hour
  5. Preheat the oven to 180 oC
  6. Roll out the dough until 3mm thick
  7. Line 6 individual flan tins

  8. Any remaining dough can be made into cookies or frozen to use at a later date

  9. Bake in the oven for 12 minutes

  10. Set aside to cool while you make the filling

  11. Place the sugar and dairy free cream into a saucepan

  12. Heat until just before it comes to the boil

  13. Stir in the pepeprmint extract, chocolate and dairy free spread

  14. Pour into the flan cases and chill in the fridge for two hours

  15. Top with a candy cane prior to serving and a dust with a little icing sugar

Keywords: chocolate,, Christmas, peppermint
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