Peppermint Candy Tarts

READY IN: 1hr 39mins
Recipe by Zaney1

This recipe comes from a Pillsbury holiday baking cookbook. I haven't tried it yet, but it looks good.

Top Review by Diva no1

I have made this several times and always received rave reviews. I purchased pepermint candy cane sprinkles from a baking supply store and use these on top, and they look beautiful! They also freeze very well.

Ingredients Nutrition


  1. FOR TARTS:.
  2. Heat oven to 350.
  3. Grease bottoms only of 32 mini muffin cups.
  4. In a large bowl, beat sugar and 1/2 cup butter until fluffy.
  5. Beat in peppermint extract and egg until blended.
  6. On low speed, beat in flour, baking soda and salt.
  7. Shape dough into 1 1/2 inch balls.
  8. Press each ball in bottom up the sides of muffin cups.
  9. Bake 9-12 minutes until set and edges are light golden brown.
  10. Cool 1 minute, remove from muffin cups to cooling racks.
  11. Cool completely, about 15 minutes.
  13. In small bowl, beat powdered sugar, 3 Tbsp butter, food coloring, and milk on medium speed until smooth and creamy.
  14. Stir in 1/4 cup of the crushed candies.
  15. Spoon or pipe 1 rounded tsp of filling into each tart shell.
  16. Sprinkle with remaining crushed candies.

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