Chocolate Peppermint Tart

For crust: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale and creamy, 2 to 3 minutes, stopping to scrape paddle and bottom and sides of bowl. Beat in egg, stopping to scrape bottom and sides of bowl. 2. In a medium bowl, whisk together flour, cocoa powder, Argo® Corn Starch, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a soft dough forms. Turn out dough onto a piece of plastic wrap, and shape in a disk. Wrap tightly, and refrigerate for at least 1 hour or up to overnight.

On a lightly floured surface, roll dough into a 13-inch circle (about ¼ inch thick). Carefully transfer to a 10-inch round fluted removable-bottom tart pan, gently pressing into bottom and up sides. Trim excess dough. Freeze until firm, about 20 minutes.

Preheat oven to 375°F (190°C).

Top dough with parchment paper, letting excess extend over edges of pan. Add pie weights.

Bake until edges are set and dry, about 15 minutes. Carefully remove parchment and weights, and bake until surface is set and dry, about 10 minutes more. Let cool completely on a wire rack. 7. For filling: In a medium bowl, whisk together sugar, Argo® Corn Starch, cocoa, and salt; whisk in egg yolks until smooth.

In a medium saucepan, heat milk over medium-low heat until it begins to steam. (Do not boil.) Slowly add half of warm milk to egg yolk mixture, whisking constantly. Add egg yolk mixture to remaining warm milk in pan; cook, whisking constantly, until mixture is thickened, about 2 minutes. Strain mixture through a fine-mesh sieve into a large bowl, discarding any solids. Whisk in chocolate, butter, and extracts until melted and well combined.

Spread custard into cooled prepared crust. Cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until cold and set, at least 2 to 3 hours, or up to overnight. 10. For topping: In the top of a double boiler, whisk together egg whites, sugar, Karo® Light Corn Syrup, and salt. Cook over simmering water, stirring occasionally, until an instant-read thermometer registers 160°F (71°C).

Transfer egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until mixture has cooled and tripled in volume, 5 to 7 minutes. Beat in vanilla.

Spoon topping into a pastry bag fitted with a large open round piping tip (Ateco #809). Pipe onto pie as desired. Garnish with candies and peppermint bark, if desired. Best served same day as assembled. Refrigerate in an airtight container for up to 3 days.