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1
For crust:.
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2
Blend first 4 ingredients in processor.
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3
Add butter and vanilla; cut in using on/off turns until butter forms peasize pieces.
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4
Add milk and blend in using on/off turns until mixture forms small moist clumps.
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5
Gather dough into ball; flatten into disk.
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6
Wrap dough in plastic; chill 1 hour.
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7
Roll dough out between sheets of floured parchment to 12inch round.
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8
Press dough onto bottom and up sides of 10inchdiameter tart pan with removable bottom.
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9
Fold dough edges over and press to form thick sides.
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10
Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan.
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11
Freeze 20 minutes.
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12
Preheat oven to 350F
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13
Bake crust until brown, piercing bubbles with fork, about 30 minutes.
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14
Transfer to rack; cool.
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15
For filling:.
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16
Bring cream and corn syrup to simmer in medium saucepan; remove from heat.
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17
Add all chocolate; whisk until smooth.
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18
Cool 30 minutes.
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19
Pour filling into crust.
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20
Sprinkle with 1/2 cup candy.
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21
Chill until set, about 3 hours.
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22
Do ahead: Can be made 1 day ahead.
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23
Cover and keep refrigerated.
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24
For topping:.
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25
Using electric mixer, beat all ingredients in large bowl to stiff peaks.
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26
Spread 2 cups whipped cream over filling, mounding slightly in center.
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27
Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag.
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28
Twist at top; grasp top firmly.
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29
Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up.
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30
Pipe 2inchlong ovals of whipped cream side by side around edge of tart.
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31
Pipe more ovals to form second ring inside first, then pipe ovals in center.
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32
Chill at least 30 minutes and up to 3 hours.
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33
Remove tart from pan; place on platter.
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34
Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.
