Preheat oven to 450°F. Roll out your pie dough and cut into 12 (3-inch) circles. I used a mason jar with a wide top to do mine. You will need to reroll the dough scraps as near the end to get the 12 circles.
Press dough circles into a mini tart pan. Poke each tart with a fork.
Bake for 5 minutes or until golden brown. Note: these bake very fast and burn quickly!
Remove tart shells from oven and cool on a wire rack.
Melt marshmallows and ¼ cup whipping cream in a large saucepan on the stove over medium heat. Stir constantly until marshmallows are completely melted. Remove from heat and stir in peppermint extract.
Transfer marshmallow mixture to a metal bowl and place in the fridge while you make the rest of the recipe.
Add 1 cup whipping cream, powdered sugar and vanilla extract to a large bowl. Beat on high until soft peaks form. Add in food colouring and blend together.
Stir in marshmallow mixture to whipped cream mixture until combined. Fill each tart shell with a spoonful of the mixture. Sprinkle on chocolate cookie crumbs and top with an Aero Peppermint Bubble, if desired.