Peppermint crisp tart
4
Easy
30 minutes, plus 11/2–4 hours’ chilling time
The Peppermint Crisp tart is one of my all-time favourite South African desserts. It’s so easy to make and it’s always a hit. The layers of biscuits, caramel and whipped cream come together in perfect harmony, and then there’s that signature minty crunch from the grated Peppermint Crisp chocolate. This no-bake dessert is light, refreshing and oh-so delicious. It’s a classic in my house, and I’m sure it will become a regular in yours, too.
Ingredients
Method
- 450 ml whipping cream, plus 125 ml for serving
- 397 g can caramel
- 4 x 35 g Peppermint Crisp chocolate bars (or Peppermint Aero bars)
- 200 g packet Tennis biscuits (or any coconut-flavoured biscuits)
Method
Ingredients
1. Whip 450 ml cream in a mixing bowl using a hand or electric whisk until firm peaks form. Take care not to overwhip, or it will separate. Fold the caramel through the cream until evenly incorporated.
2. Chop the Peppermint Crisp bars into shards. Lightly crush the Tennis biscuits by putting them in a freezer bag and bashing them with a rolling pin.
3. Divide half the caramel cream between Champagne saucers or dessert glasses. Divide the crushed biscuits between the glasses. Sprinkle half the Peppermint Crisp over the biscuits. Add another layer of caramel cream, smoothing the surface with a spatula. Cover the glasses with clingfilm and chill for at least 1½ hours, or up to 4 hours.
4.Whip the remaining cream. Remove the glasses from the fridge and remove the clingfilm. Top each dessert with a dollop of cream and scatter over the remaining Peppermint Crisp before serving.
Find more dessert recipes here
Extracted with permission from “The South African Cookbook: Authentic flavour-packed recipes from Cape Town to Durban” by Nokx Majozi. Published by Bloomsbury.
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