Candy Cane Chocolate Tart - chocolate wafer cookies

Method

• Make the crust: Position a rack in the lower third of the oven and preheat to 375 degrees F. Pulse the cookies and granulated sugar in a food processor until finely ground.
• Add the melted butter and pulse until combined.
• Lightly coat a 9-inch tart pan with a removable bottom with cooking spray.
• Press the crumb mixture into the bottom and up the side of the pan.
• Bake until set, about 15 minutes, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Heat the milk in a saucepan over medium-high heat until it starts simmering, then remove from the heat.
• Whisk the egg yolks, granulated sugar, cornstarch and salt in a medium bowl until combined.
• Gradually whisk one-third of the warm milk into the egg mixture, then pour into the saucepan with the remaining milk.
• Cook over medium heat, whisking constantly, until the mixture starts to bubble and thicken, about 3 minutes.
• Continue boiling, whisking, until the mixture is thick like pudding, about 2 more minutes.
• Remove from the heat, then whisk in the semisweet and mint-flavored chocolate and the butter.
• Pour into the prepared crust and spread evenly.
• Refrigerate until set, about 1 1/2 hours.
• Right before serving, beat the heavy cream, confectioners' sugar and peppermint extract in a medium bowl with a mixer on medium speed until soft peaks form.
• Spread the whipped cream on the tart and sprinkle with sanding sugar.
• Photographs by Johnny Miller