Chocolate Ganache Candy Cane Tort
Nov 24, 2023
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A rich, velvety, delicious melt-in-your-mouth slice of Christmas heaven with crunchy candy canes and a pepperminty flavor, Oreo crust, and tons of indulgent chocolate ganache!
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Peppermint Ganache Tort
The Chocolate Ganache Candy Cane Tart is a delightful dessert that embodies the essence of the holiday season. This decadent tart is a harmonious blend of rich, velvety chocolate ganache and the refreshing, minty crunch of crushed candy canes, all encased in a buttery Oreo cookie crust. It’s a dessert that not only tantalizes the taste buds but also captures the festive spirit with its vibrant colors and flavors.
The foundation of this tart is its Oreo cookie crust, made by combining crushed Oreo cookie crumbs with melted butter. The result is a base that’s both tender and crisp, offering a delightful contrast to the smoothness of the ganache filling. If you opt for peppermint-flavored Oreos, you’ll infuse a subtle but unmistakable hint of peppermint throughout the entire tart, adding a festive twist.
The star of this dessert is undoubtedly the ganache filling. It’s a luxurious combination of heavy cream and semi-sweet or dark chocolate chips. The cream, when gently heated and mixed with the chocolate, transforms into a velvety, glossy ganache that’s rich in flavor and texture. The addition of crushed candy canes introduces a burst of peppermint freshness and a delightful crunch with every bite.
To top it all off, a layer of white chocolate ganache provides a visually stunning contrast to the dark ganache beneath. The white ganache is made by combining white chocolate chips with heavy cream, creating a silky-smooth topping that drapes elegantly over the tart. As an optional but delightful finishing touch, you can sprinkle chopped chocolate and more crushed candy canes on top, turning the tart into a festive masterpiece.
The Chocolate Ganache Candy Cane Tart is more than just a dessert; it’s a celebration of flavors and a visual delight that brings the magic of the holidays to your table. Whether served at a holiday gathering or as the grand finale of a special meal, this tart is sure to leave a lasting impression and evoke the joyful spirit of the season with every delectable bite.
How to Make Chocolate Ganache Candy Cane Tort
To make this recipe, we will need the following ingredients:
- Oreo Cookie Crumbs: These provide the tart’s crust, offering a chocolatey and slightly sweet base with a hint of peppermint flavor if you choose peppermint Oreos. They create a perfect contrast to the richness of the ganache filling.
- Melted Butter: Melted butter is used to bind the Oreo crumbs together, creating a firm and buttery crust that holds its shape when sliced.
- Heavy Cream: Cream is used to make the ganache filling rich and velvety. It combines with the chocolate to create a smooth and creamy texture.
- Semi-Sweet (or Dark) Chocolate Chips: These are the heart of the ganache filling, providing a deep and intense chocolate flavor. As they melt into the cream, they create a luscious and glossy ganache.
- Crushed Candy Canes: The crushed candy canes add a festive touch to the ganache, bringing in the flavors of peppermint and a delightful crunch. They also contribute to the tart’s visual appeal.
White Ganache Topping:
- White Chocolate Chips: White chocolate chips, when combined with cream, create a creamy and sweet white ganache topping. They contrast with the dark ganache filling and add a visually appealing layer.
- Heavy Cream: Cream is used to make the white chocolate ganache smooth and pourable. It complements the sweetness of the white chocolate.
Chopped Chocolate and Crushed Candy Canes (Optional Garnishes): These garnishes are optional but add visual appeal and extra texture to the tart. Chopped chocolate creates decorative patterns, while crushed candy canes reinforce the peppermint flavor and provide a festive crunch.
To make this recipe, we will need the following ingredients:
- Preheat the oven to 350°F.
- In a food processor, pulse the Oreo Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted Butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan using a glass or measuring cup. Be careful to get an even layer of crust.
- Bake crust for 10 minutes. Set aside and allow crust to cool completely.
- Place Cream in a double boiler (or medium size heat-safe bowl over a boiling pot) and warm it. Add the Chocolate, and begin to stir as it warms. When the mixture has warmed and is smooth, beat it with an electric mixer for 2 minutes.
- Fold in crushed Candy Canes, and pour ganache into the cooled crust. Put in the fridge and allow to chill until set, approx. 2 hours.
White Ganache Topping
- Place White Chocolate Chips and Cream in a double boiler (or small size heat-safe bowl over a boiling pot) and warm it. Stir until smooth.
- Pour white ganache over chocolate ganache and smooth. Put in the fridge and allow to chill until set, approx. 30 min.
- Run a knife around the edge of the pan to ensure an easy release when the springform is removed.
- Garnish with chopped Chocolate, crushed Candy Canes, whipped cream, or other holiday decorations. Slice, serve, and enjoy!
Tips and Tricks for Perfect Chocolate Ganache Candy Cane Tart
Choose Quality Ingredients: Start with high-quality chocolate, both for the ganache filling and the white ganache topping. The better the chocolate, the richer and more delicious your tart will be.
Use the Right Pan: Ensure you use a tart pan with a removable bottom. This makes it easier to unmold the tart without damaging the delicate crust and ganache.
Properly Crush the Candy Canes: Crush the candy canes finely, but not to the point of turning them into powder. You want small, crunchy bits that will add texture and flavor without being overwhelming.
Melt Chocolate Gradually: When making the ganache, melt the chocolate chips gradually and gently over low heat. Stir constantly to avoid overheating or burning the chocolate. Alternatively, you can use a microwave in short bursts, stirring between each burst.
Smooth Ganache: To achieve a smooth and glossy ganache, pour it through a fine-mesh sieve after melting. This step helps remove any potential lumps or imperfections.
Don’t Rush Cooling: Allow the ganache to cool slightly before pouring it into the crust. This prevents it from being too runny and ensures a firm, but still creamy, texture.
Chill for Proper Setting: After assembling the tart, refrigerate it for several hours or overnight to allow the ganache to set fully. This ensures clean slices and a delightful texture.
Use a Hot Knife: When slicing the tart, dip a sharp knife in hot water before each cut. This helps create clean edges and prevents the ganache from sticking to the knife.
Decorate Thoughtfully: Garnish the tart with chopped chocolate and additional crushed candy canes just before serving. This keeps them looking fresh and appealing.
Serve at the Right Temperature: Take the tart out of the refrigerator about 20-30 minutes before serving. This allows it to soften slightly for the best texture and flavor.
Absolutely! While the recipe suggests semi-sweet or dark chocolate for the ganache, you can experiment with other chocolate varieties like milk chocolate or even white chocolate for a different flavor profile.
You can use regular chocolate-flavored Oreos, peppermint oreos, or other cookies for the crust. Add a drop of peppermint extract for a lovely festive kick.
Yes, you can make this tart in advance. In fact, it’s a great dessert to prepare ahead of time for holiday gatherings. Store it in the refrigerator, covered, and garnish it just before serving to keep the candy canes and chocolate toppings fresh.
The tart will stay fresh for up to 3-4 days when stored in an airtight container in the refrigerator. However, the candy cane garnish may start to soften over time, so it’s best to add those just before serving for maximum crunch.
It’s generally not recommended to freeze this tart, as the texture of the ganache may change upon thawing. Freshly made is best for this dessert.
While making your own ganache is recommended for the best flavor and texture, you can use store-bought chocolate sauce if you’re short on time. However, it may not set as firmly as ganache.
Absolutely! You can use mini tart pans or even muffin tins to create individual tartlets. Adjust the baking time accordingly since smaller tartlets may cook faster than one large tart.
Yes, you can experiment with different cookies for the crust. Graham crackers or chocolate wafers can work well as alternatives to Oreos.
What to Serve With Chocolate Ganache Candy Cane Tart
Whipped Cream: A dollop of freshly whipped cream is a classic choice. The light and airy texture of whipped cream balances the richness of the chocolate ganache.
Vanilla Ice Cream: Serving a scoop of high-quality vanilla ice cream alongside the tart provides a delightful contrast of temperatures and textures. The ice cream’s creaminess pairs beautifully with the tart’s decadence.
Fresh Berries: A simple but elegant option is to garnish the plate with fresh berries like raspberries or strawberries. Their natural sweetness and tartness harmonize with the chocolate and mint.
Mint Leaves: For an extra burst of minty freshness, consider adding a few fresh mint leaves as a garnish. Mint complements the peppermint flavor in the tart.
Chocolate Drizzle: If you’re a true chocolate lover, you can drizzle a bit of warm, melted chocolate (the same type used for the ganache) over the tart just before serving for an extra layer of chocolatey goodness.
Caramel Sauce: Caramel and chocolate are a heavenly combination. A drizzle of warm caramel sauce can enhance the sweetness and depth of flavor in the tart.
Coffee or Espresso: For those who enjoy coffee with dessert, a cup of freshly brewed coffee or espresso can be a fantastic choice. The bitterness of coffee can balance the sweetness of the tart.
Hot Chocolate: If you want to embrace the holiday spirit, a cup of rich and creamy hot chocolate can be a cozy and comforting accompaniment to the tart.
Fruit Compote: A homemade fruit compote, such as a mixed berry or raspberry compote, can add a fruity contrast to the dessert.
Sparkling Wine: For an adult-friendly pairing, consider serving a glass of sparkling wine, champagne, or a sweet dessert wine. The effervescence and acidity can cut through the richness of the tart.
Chocolate Ganache Candy Cane Tort
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- 3 cups (30 cookies) Oreo Cookie Crumbs (Peppermint flavor is best)
- 6 tablespoons melted Butter (melted)
- 2 cups heavy Cream
- 20 oz semi-sweet (or dark) Chocolate Chips (or chopped chocolate)
- 5 crushed Candy Canes
White Ganache Topping
- 1 cup White Chocolate Chips
- 1/3 cup heavy Cream
- 2 oz chopped Chocolate to garnish (optional)
- 3 crushed Candy Canes to garnish
1. Preheat the oven to 350°F.
2. In a food processor, pulse the Oreo Cookies to crumbs (or smash in a plastic bag). Place
in a small bowl. Stir in the melted Butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan using a glass or measuring cup. Be careful to get an even layer of crust.
3. Bake crust for 10 minutes. Set aside and allow crust to cool completely.
4. Place Cream in a double boiler (or medium size heat-safe bowl over a boiling pot) and warm it. Add the Chocolate, and begin to stir as it warms. When the mixture has warmed and is smooth, beat it with an electric mixer for 2 minutes.
5. Fold in crushed Candy Canes, and pour ganache into the cooled crust. Put in the fridge and allow to chill until set, approx. 2 hours.
White Ganache Topping
6. Place White Chocolate Chips and Cream in a double boiler (or small size heat-safe bowl over a boiling pot) and warm it. Stir until smooth.
7. Pour white ganache over chocolate ganache and smooth. Put in the fridge and allow to chill until set, approx. 30 min.
8. Run a knife around the edge of the pan to ensure an easy release when the springform is removed.
9. Garnish with chopped Chocolate, crushed Candy Canes, whipped cream, or other holiday decorations. Slice, serve, and enjoy!
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Magnetic Measuring Spoons Set of 8 Stainless Steel Stackable Dual Sided Nesting Teaspoons and Tablespoons for Measuring Dry and Liquid Ingredients
USA Pan Leak-Proof Nonstick Commercial Springform Pan, 9-Inch
Cuisinart Food Processor 14-Cup Vegetable Chopper for Mincing, Dicing, Shredding, Puree & Kneading Dough, Stainless Steel, DFP-14BCNY
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 759Total Fat 55gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 27gCholesterol 86mgSodium 419mgCarbohydrates 62gFiber 2gSugar 25gProtein 7g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.