Whisk all-purpose flour, whole-wheat flour, cinnamon, and salt in a medium bowl.
Drizzle with oil and toss together with a fork until evenly damp and crumbly.
Drizzle with the cold water; toss with the fork.
Use your hands to bring the dough together into a ball, but don’t knead or overwork it.
Place the dough between 2 large pieces of plastic wrap.
Use a rolling pin to roll the dough into an 11-inch circle.
Gently press the dough into the bottom and up the sides.
Trim and patch where necessary.
Prick the bottom of the crust all over with a fork.
Place the pan in the center of the oven.
Bake until the dough pulls away slightly from the edges, about 20 minutes.
Transfer to a wire rack and let cool completely.
Meanwhile, to prepare filling: Place chocolate chips in a heatproof medium bowl.
Combine milk and cornstarch in a medium saucepan.
Pour it over the chocolate chips.
Add peppermint extract and salt; let stand for 1 minute without stirring.
Press a piece of plastic wrap directly on the surface.
Set aside at room temperature for 20 minutes.
Pour the filling into the cooled crust.
Refrigerate, uncovered, for 4 hours.
If desired, crush peppermint candy and sprinkle over the tart.
Use a hot knife to cut the tart into 12 pieces.
Garnish each piece with 1 tablespoon whipped cream, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
