Chocolate Reindeer Tart

Details

Time
8 hours 30 minutes
Skill Level
Intermediate
Yields
1 tart

Show off your holiday cheer with a baked chocolate tart that looks like a reindeer. Tucked into a homemade shortbread crust, this Christmas tart gets its cute looks from pretzel antlers and HERSHEY'S Chocolate Chips.

Ingredients & Directions

Prep Time
45 minutes
Bake Time
20 minutes
Cook Time
10 minutes
Cool Time
1 hour 10 minutes
Chill Time
6 hours

Ingredients

  • Shortbread Crust

  • 1/2 cup

    butter (1 stick), melted

  • 1/4 cup

    HERSHEY'S Cocoa

  • 1/4 cup

    brown sugar

  • 1 tsp

    salt

  • 1 tsp

    vanilla extract

  • 1 cup

    all-purpose flour

  • Chocolate Ganache

  • 2/3 cup

    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips

  • 1/2 cup

    heavy whipping cream

  • Chocolate Mousse

  • 1 1/2 cups

    HERSHEY'S Semi-Sweet Chocolate Chips

  • 2 1/4 cups

    heavy whipping cream, divided

  • 1 tsp

    vanilla extract

  • 1/2 tsp

    salt

  • 2

    thin pretzels (3-inch)

  • 2

    candy eyes

  • 2

    HERSHEY'S KISSES Brand Milk Chocolates

  • 1

    red foil wrapped HERSHEY'S KISSES Brand Milk Chocolate

  • 4 small

    candy canes

  • 1

    HERSHEY'S KISSES Brand Candy Cane Candy

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Bowl
Bowl
Tart Pan
10-Inch Tart Pan
Saucepan
Saucepan
Stovetop
Stovetop
Refrigerator
Refrigerator
Mixer
Mixer
Piping Bag and Tip
Piping Bag and Tip
1

To make the crust: 

Heat oven to 350°F.

2

Mix butter, cocoa, brown sugar, salt and vanilla in a medium bowl.

3

Add flour and mix until all incorporated.

4

Press the dough evenly over the bottom and sides of a 10-inch tart pan with a removable bottom.

5

Poke the bottom of the crust with a fork.

6

Bake the crust until firm to touch, about 20 to 25 minutes. Let the crust cool completely.

 
To make the ganache:
 
1. In a small saucepan, bring the cream to a boil over medium heat.
2. Pour hot cream over the chocolate in a small bowl and let sit for 2 minutes.
3. Stir the mixture with a rubber spatula until smooth and all incorporated.
4. Pour the ganache into a piping bag and put into the fridge to cool, about 30 minutes.
 
To make the chocolate mousse:
 
1. Combine the chocolate, vanilla and salt in a small bowl.
2. In a small saucepan, bring 3/4 cup heavy cream to a simmer.
3. Pour cream over chocolate and let sit for 2 minutes. Whisk until smooth.
4. Cover and refrigerate for 30 minutes.
5. Beat the remaining 1-1/2 cups cream with an electric mixer until stiff peaks.
6. Whisk the chocolate mixture to loosen it and then fold it into the whipped cream.
 
To assemble the tart:
 
1. Pipe the ganache into the cooled tart crust.
2. Evenly spread the mousse on top of the chocolate ganache.
3. Put in the fridge for at least 6 hours.
 
Garnish tart to resemble reindeer by adding pretzel antlers, candy eyes, 2 unwrapped kisses for eyebrows, red foil wrapped KISS nose, candy cane bowtie with KISSES candy cane Candy knot
 
 
 

Additional questions?