Chocolate Peppermint Tart - Prepare from Scratch

      Celebrate the holidays with a stunning dessert that features rich chocolate, festive peppermint, and an exquisitely smooth, custard-like filling. This Chocolate Peppermint Tart utilizes Argo® Corn Starch for a silky and stable custard, along with Karo® Light Corn Syrup in the marshmallow topping to achieve fluffy, shiny peaks that beautifully maintain their shape. Finished with homemade marshmallow and decorated with peppermint candies or bark, this tart serves as a lavish centerpiece for holiday celebrations or any special event.

      Yields 1 (10-inch) tart.

      **Crust**

      - ½ cup (113 grams) unsalted butter, softened (61°F/16°C to 65°F/18°C)

      - 3 tablespoons (24 grams) Argo® Corn Starch

      - ½ cup (60 grams) confectioners' sugar

      - 1 large egg (50 grams), at room temperature

      - 1½ cups (118 grams) all-purpose flour

      - ¼ cup (20 grams) Dutch process cocoa

      - ½ teaspoon kosher salt

      **Filling**

      - ½ cup (100 grams) granulated sugar

      - 3 tablespoons (24 grams) Argo® Corn Starch

      - 3 tablespoons (15 grams) Dutch process cocoa powder

      - ½ teaspoon kosher salt

      - 4 large egg yolks (74 grams), at room temperature

      - 2 cups (480 grams) whole milk

      - 6 ounces (170 grams) 50% to 55% cacao semisweet chocolate, coarsely chopped

      - 3 tablespoons (42 grams) unsalted butter, softened (61°F/16°C to 65°F/18°C)

      - 1 teaspoon vanilla extract

      - ½ teaspoon peppermint extract

      **For the crust:** In the bowl of a stand mixer equipped with the paddle attachment, beat the butter and sugar on medium speed until light and creamy, 2 to 3 minutes, pausing to scrape the paddle and the sides and bottom of the bowl. Add the egg and mix, stopping to scrape again. In a medium bowl, combine the flour, cocoa powder, Argo® Corn Starch, and salt. With the mixer on low speed, gradually incorporate the flour mixture into the butter mixture, mixing until a soft dough forms. Turn the dough out onto a piece of plastic wrap and shape it into a disk. Wrap tightly and refrigerate for at least 1 hour or overnight. On a lightly floured surface, roll the dough into a 13-inch circle (about ¼ inch thick). Carefully transfer it to a 10-inch round fluted removable-bottom tart pan, pressing it gently into the bottom and up the sides. Trim the excess dough and freeze until firm, about 20 minutes. Preheat the oven to 375°F (190°C). Line the dough with parchment paper, allowing the excess to hang over the edges of the pan, and add pie weights. Bake until the edges are set and dry, about 15 minutes. Carefully remove the parchment and weights, then bake until the surface is set and dry, about 10 minutes more. Allow to cool completely on a wire rack.

      **For the filling:** In a medium bowl, whisk together the sugar, Argo® Corn Starch, cocoa, and salt; then whisk in the egg yolks until smooth. In a medium saucepan, heat the milk over medium-low heat until steaming (do not boil). Gradually add half of the warmed milk to the egg yolk mixture, whisking continuously. Return the egg yolk mixture to the saucepan with the remaining warm milk and cook, whisking constantly, until thickened, about 2 minutes. Strain the mixture through a fine-mesh sieve into a large bowl, discarding any solids. Whisk in the chocolate, butter, and extracts until melted and well combined. Spread the custard into the cooled crust. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until cold and set, at least 2 to 3 hours or overnight.

      **For the topping:** In the top of a double boiler, whisk together the egg whites, sugar, Karo® Light Corn Syrup, and salt. Cook over simmering water, stirring occasionally, until an instant-read thermometer reads 160°F (71°C). Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture cools and triples in volume, 5 to 7 minutes. Beat in the vanilla. Spoon the topping into a pastry bag fitted with a large open round piping tip (Ateco #809) and pipe onto the pie as desired. Garnish with candies and peppermint bark, if you like. Best served the same day it's assembled. Store in an airtight container in the refrigerator for up to