Peppermint Crisp Tart

You’ll be amazed to learn that I’m actually more than a crochet addict… Mostly I listen to the ramblings of my sister and husband (drooling) over recipes, but sometimes – especially combined with a 4 year homesickness – I actually find myself in the kitchen making something…

On my return from South Africa, instead of bringing back the usual assortment of extraordinary sweets / biscuits found on your holiday for work colleagues (just to add insult to their injury and remind them that you’ve been away somewhere exotic while they’ve been slaving away in your absence) Of course I’m not like that ๐Ÿ™‚ย  I brought back the ingredients to make a delicious-very-sinful-packed- full-of-yum tart…

If you manage to purchase the ingredients from one of the South African stores which seem to have popped up in this increasingly small “global nation” we call Earth (how small is this world? – South Africans and their shops are EVERYWHERE) I’m sure even though it’ll work out costly compared with purchasing in SA, (but then who can afford the added flight cost for a tart?) it is actually, well worth it and will give you 5 stars in any social event – especially if you want to make a good impression with something sweet and interesting.

If you’re unsure about which products to purchase, I’ve included some photos for a guide (what a peppermint crisp chocolate bar looks like, etc). Just so that you know – do not accept a chocolate bar where the peppermint crisp is soft or “tacky”. It should be brittle, light and fresh. As an added side note: – I doubled the below recipe to make a really BIG tart (and a mini one for my MIL as a birthday gift for her) so don’t be fooled by the photo’s if they do not match yours….

Here is the recipe which I hope you’ll be able to try out sometime.

Peppermint Crisp Tart

  • 200g Tennis Biscuits
  • 1 pack of lemon Jelly
  • 250ml boiling water
  • 250ml whipping cream
  • 1 tin caramelised condensed milk
  • 1 large bar of peppermint crisp (grated / some of it crushed for decoration)

First of all… if you cannot find ready made caramel, (unlike me… ) do not stress. To make caramel, I ‘Mom’d’ it (as everyone does when they’re stuck on what to do) and asked her how she made caramel when we were young. Basically you need a can of condensed milk. Pierce the can (or if like me you cannot pierce the tin (?) –ย  simply open it). Put the tin in a pot of boiling water on the stove, water as high as possible… for 3 hours… I had no idea it took that long to make caramel and believe me my resolve to dance while the caramel was boiling to store some extra “unused” calories didn’t last long ๐Ÿ™‚ but Dear Readers, persevere… ‘it is worth it!

Boiling the condensed milk

Once you have a tin of cool caramel and a tub of cold cream – you’re ready to start.

Using the 250ml boiling water,ย  dissolve the lemon jelly crystals and let it cool until its ‘just about’ to set. To speed it up – place in fridge but keep going in there to stir the jelly.ย  (It doesn’t have to be frozen – just at room temp so you don’t curdle the ceam)

Dissolving the jelly

Whip the cream until fluffy (but not stiff) and add the caramel and jelly – leaving some caramel for spreading.

Fold in 3/4 of the grated chocolate bar.

In a flat dish (square or rectangle) start layering as follows:

  • layer of biscuits
  • spread thin layer of caramel over biscuits
  • cream/ jelly mixture
  • layer of biscuits
  • spread thin layer of caramel
  • cream/ jelly mixture

Depending the dish size and amount of ingredients at hand, continue layering (even if its just twice) – finishing off with the cream mixture.

Place in fridge to set. Keep the crushed chocolate pieces in a cool dry place and just before serving (even an hour later), sprinkle with the last of the crushed peppermint crisp bar and remaining crushed biscuits.

Serve.

And Voila – there you have it – a South African tasty treat / dessert with flavours of caramel, crispy coconut texture (from the biscuits) and mint. Mind you… definitely not one for someone on a diet ๐Ÿ™‚

Ta-Dah...The finished product

If you do have a go at making this, let me know your thoughts and post photo’s if you like in the comments below ๐Ÿ™‚

Nina

 

3 thoughts on “Peppermint Crisp Tart

  1. Emma says:

    This looks like the same concept used to make tiramisu ๐Ÿ™‚ I wonder if I could make it using something else than peppermint, it’s the one thing that I don’t really like. The rest sounds super delicious though!

    Liked by 1 person

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