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Peppermint crisp tart

Two squares of peppermint crisp tart

Peppermint crisp tart

Name: Peppermint crisp tart
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 450ml double or whipping cream; 375g can of caramel; 4 drops peppermint essence; 150g mint chocolate (we used peppermint Aero), coarsely grated; 2 x 250g packets nice biscuits

Vickie Hardrain

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Serves 10 - 12

Easy

Prep: 20 mins

plus chilling

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Make this retro South African treat everyone will love. Creamy and minty, it is wonderfully easy to bring together and tastes even better when made ahead

Freezable

Egg-free

Vegetarian

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Ingredients

Nutrition

450ml double or whipping cream
375g can of caramel
4 drops peppermint essence
150g mint chocolate

(we used peppermint Aero), coarsely grated
2 x 250g packets nice biscuits

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Nutrition: Per serving (12)

kcal554
fat36g
saturates21g
carbs51g
sugars32g
fibre2g
protein6g
salt0.32g

Method

step 1

In a medium bowl, whip the cream to soft peaks. Loosen the caramel by stirring it in another bowl.
step 2

Fold the caramel and peppermint essence into the cream and beat until smooth and well combined. Fold in two thirds of the grated mint chocolate.
step 3

Arrange a layer of the crumbled biscuits in the base of a 30 x 20 x 5cm dish. Spoon a third of the caramel cream over the biscuits and spread evenly. Continue layering the biscuits and caramel cream, finishing with a layer of caramel cream.
step 4

Refrigerate for at least 4 hrs, preferably overnight, until the biscuits have softened and the tart is firm enough to slice. Sprinkle the reserved grated chocolate over the top. Cut into squares and serve chilled. Will keep frozen for up to three months (see tip).

Recipe tip

To freeze
Assemble the tart, cover it tightly with foil (or portion slices into an airtight container), and freeze. You can serve it sliced straight from frozen like an ice cream cake, or thaw it in the fridge for a few hours until the cream softens.

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