Peppermint Crisp tart

Peppermint Crisp tart

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  • 12
  • Easy
  • 30 minutes, plus overnight chilling
  • Villiera Brut MCC NV

Ingredients

  • 3 x 250 ml tubs Woolworths Ayrshire whipping cream
  • 4 x 360 g cans Nestlé Caramel Treat
  • 2 x 200 g packets Bakers Tennis Biscuits
  • 3 x 150 g slabs Nestlé Peppermint Crisp, roughly broken into chunks

Cooking Instructions

Whip the cream until soft peaks form. (I use an electric stand-mixer for about 3 minutes on a medium speed and then speed it up for the last minute.) In a separate bowl, beat the caramel with a fork to loosen and to ensure a smooth texture.

Gently fold the caramel into the whipped cream, then add most of the chocolate pieces (set aside a cupful for decoration).

Line a 30 x 22 x 6.5 cm dish with a single layer of whole Tennis biscuits. Top with half the caramel mixture, then add another layer of Tennis biscuits. Pour the remainder of the caramel mixture over the second layer of Tennis biscuits.

Sprinkle the last of the Peppermint Crisp chunks over the top. Cover with tin foil and chill for at least 7 hours before serving.

Cook’s note: Effortless and quick, this tart takes a maximum of 30 minutes to make. This recipe makes one large tart big enough for at least 12 people. It also makes for excellent leftovers.

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Comments

  • default
    Peta Chait
    March 3, 2018

    Brings back childhood memories. Going to make it for a dessert next weekend. It looks sublime.

  • default
    Louise
    January 23, 2018

    Divine

    1. TASTE
      January 24, 2018

      Hi Louise,

      Lovely! So glad you like it.

      Happy Cooking!
      TASTE team.