Chocolate & Peppermint Tart

TO MAKE THE CRUST

Step 1: Blend first 4 ingredients in a food processor. Add butter and vanilla; using on/off turns until butter forms pea-size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into a ball, flatten into a disk. Wrap dough in plastic and chill for one hour.

Step 2: Roll dough out between sheets of floured parchment paper to a 12 inch round. Press dough onto bottom and up sides of 10 inch diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.

Step 3: Preheat oven to 350 degrees F. Bake crust until brown, piecing bubbles with a fork (30 minutes). Transfer to rack, cool..

TO MAKE THE FILLING

Step 4: In a saucepan over medium heat bring the cream and corn syrup to a simmer. Remove from heat. Add all the chocolate; whisking until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set 3 hours. ***can be made one day ahead; cover and keep refrigerated.

TO MAKE THE TOPPING

Step 5: Using an electric mixer, beat all the topping ingredients (whipping cream - peppermint) in a large bowl to stiff peaks. Spread 2 cups whipping cream over the filling, mounding slightly in the center. Spoon remaining whipping cream topping into 1 bottom corner of large resealable plastic bag. Twist at top, grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that one seam faces up. Pipe 2 inching ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside of first, then pipe ovals in the center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan, place on platter and sprinkle top of tart with remaining one tablespoon crushed candy.