Peppermint Crisp Tart
This South African peppermint crisp tart will take you back to your childhood. An easy make-ahead dessert that's perfect for a braai or Sunday lunch.
Servings: 9 generous serves
Equipment
- Electric hand beaters or stand mixer
- Baking dish
Ingredients
- 1 & 1/14ish packets (250gms ish total) Tennis biscuits See recipe notes for alternatives
- 2 tins sweetened condensed milk caramel
- 2 cups (500mls) Orley whip or thickened cream
- 3 bars (35gms each) peppermint crisp chocolate bars
Optional
- 3 or 4 drops peppermint essence
Instructions
- Line the bottom of the tray with one third to half Tennis biscuits, depending on how big your baking dish is.
- Whip the cream until stiff peaks form. Put the caramel into a seperate bowl and mix well to loosen it up.
- If you like it extra pepperminty you can add a few drops of peppermint essence to the caramel cream at this piont.
- Slowly add the caramel to the whipped cream and fold in, taking care not to knock all the air out of the cream.
- Finely chop the peppermint crip chocolate bars.
- Add one third to half the caramel cream mix on top of the biscuites. Sprinkle with one third to half the peppermint crisp chocolate.
- Repeat again with the second, and if needed, third layer.
- Sometimes when chilling the peppermint crisp layer can 'melt' into the caramel cream. If you like it nice and fresh and crispy hold off adding the final sprinkle of peppermint crisp chocolate until just before serving.
- Chill in the fridge for at least four hours, preferably overnight.
- To serve remove from the fridge, scoop and serve. Fabuious on its own or with a cuppa. Delicious!
Notes
Ingredient substitutions:
Orley Whip: thickened cream, heavy cream, heavy whipping cream, cool whip, Haadar, Dream Whip
Tennis Biscuits: Krispie biscuits or any kind of coconut flavored biscuit or sweet biscuit, preferably rectangular
Caramel: Top'n'Fill caramel, Carnation caramel, caramel for baking, dulce de leche.
Peppermint Crisp Chocolate: peppermint chocolate such as Aero or a combination of half and half milk chocolate and hard peppermint sweets or candy.
A note on ratios:
The exact ratio of caramel vs Orley whip/or cream in this recipe can vary. I've gone for a creamy ratio of 2 tins of caramel and two cups of Orley whip/cream. However for a milder caramel flavor you can use one tin of caramel to two cups of Orley whip/cream. Or for a dryer tart just use one of each.
Storage:
Can be stored in a covered container in the fridge for up to three days.
Can be frozen for up to one month in a covered container in the freezer.