Peppermint Crisp Tart Pie Recipes
PEPPERMINT CRISP TART
This peppermint crisp tart is deliciously decadent, make it for your next special occasion, or just because!
Provided by Sam Woulidge
Yield 12
Number Of Ingredients 4
Steps:
- 1. 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.2. Gently fold the caramel into the whipped cream, then add most of the chocolate pieces (set aside a cupful for decoration).3. 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.4. 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.Want more proudly South African recipes, easy recipes and great midweek meal ideas? Sign up for TASTE's free weekly newsletter.Browse more South African recipes here.
PEPPERMINT CRISP TART / PIE
This is a truly South African desert. It is sweet, and not for dieters, but is heaven on a plate. I have memories of my mom making this for birthday parties and all sorts. I have adapted the ingredients for the UK. Cooking time includes boiling caramel and setting time.
Provided by Luschka
Categories Pie
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- (The amounts are just estimates. Generally I'd say 1 packet biscuits, 1 slab peppermint chocolate and 1 tin condensed milk, and 500 ml cream but 'Zaar doesn't accept those quantities.).
- Place the condensed milk in a pot of water and boil for three hours. Allow to cool completely.
- Grate the chocolate, keeping some separate for topping.
- Place the biscuits (tennis biscuits if you can find, otherwise malted milk biscuits or similar) in a shallow glass dish.
- Beat the double cream till it is stiff, then add the grated chocolate and caramelised condensed milk and stir in gently. If you beat it again, the cream will fall flat and won't set properly.
- Spoon a layer of the cream mixture on to the milk biscuits, then add another layer of biscuits, topped again with the cream. Repeat the process 3 or 4 times, depending on the depth of your dish.
- Finish with the cream mixture and sprinkle with chocolate.
- Place in the fridge for an hour to set, and keep refrigerated.
Nutrition Facts : Calories 771.1, Fat 66.9, SaturatedFat 41.5, Cholesterol 136.3, Sodium 120.3, Carbohydrate 51.4, Fiber 9.6, Sugar 32.4, Protein 13.8
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