Whisk dry ingredients together in a small bowl. In a large bowl, cream room temperature butter and sugar until it’s light and fluffy. Add room temperature egg and beat until fully incorporated. Gradually add dry ingredients to the butter and sugar, beating with your hand mixer until it comes together into a ball. Flatten dough into a disk about ½ inch thick, cover with plastic wrap, and refrigerate for at least an hour.

After an hour, preheat oven to 325º remove from fridge and plastic and roll out on a lightly floured surface until dough is just under ¼ inch thick. If you’re using a nonstick tart mold, cut out circles to fit the mold. You can also use a regular-sized nonstick muffin tin and a 3-inch glass as a dough cutter.

Gently press dough into molds, ensuring it’s firmly against bottom of each depression and coming up the sides. If you’re using a full size muffin tin, the tart shells won’t reach the top of each depression.

Bake 10-12 minutes, until crust is fragrant and just beginning to golden-brown.

Let cool for 10 minutes, then remove shells from tray and transfer to a cooling rack.

Melt the chocolate using a water bath (melt chocolate in basin of a heat-proof bowl nestled over a pot of simmering wateor a microwave in short bursts, stirring constantly. Set aside to cool.

In a large bowl, beat egg whites on low until frothy. Add ¼ cup superfine sugar bit by bit, increasing speed to medium-high. Beat until stiff peaks form. Set aside.

In large bowl, beat 1 cup whipping cream until soft peaks form. Set aside.

Once chocolate has cooled, whisk in 1/3 of the whipping cream. Then, whisking constantly, add this mixture into the beaten egg whites. Fold in the whipping cream. If clumps form, use your electric mixer.

Cover and set in fridge.

for the peppermint whipped cream

Place all ingredients in a large bowl and whip with a hand mixer until soft peaks form. Set aside.

Fill each tart shell with a large spoonful of chocolate mousse, top with a dollop of peppermint whipped cream, and garnish with a few chunks of chopped peppermint bark! Refrigerate at least an hour, then serve.

#BARKYEAH!