Peppermint Crisp tart
8 to 10
Easy
30 minutes, plus overnight chilling time
Tietie says: “The fresh cream makes the tart nice and creamy. I love biscuits, so I place a double layer of them at the bottom of the tart dish.”
Ingredients
Method
- 4 x 200 g packets Tennis biscuits
- ½ cup milk
- 2 x 250 ml containers Orley Whip
- 1 cup fresh cream
- 1 x 360 g can Caramel Treat
- 150 g Cadbury’s mint chocolate slab, grated
- 150 g Cadbury’s mint chocolate slab, grated
Method
Ingredients
1 Dip enough biscuits into the milk to make a double layer in the base of a tart dish. Set aside the remaining biscuits.
2 Place the Orley Whip in a mixing bowl and beat until firm. Beat the cream in a separate bowl until firm.
3 Combine the whipped cream with the Orley Whip, then add the caramel. Mix well using a hand-mixer.
4 Fold the grated chocolate into the cream-and-caramel mixture, then spoon the mixture over the biscuits in the tart dish.
5 Place the remaining biscuits around the inside of the tart dish. Sprinkle with the grated Peppermint Crisp chocolate.
6 Chill for a few hours or overnight. Slice into squares and serve.
Extracted from Tietie en Nanna se Huiskos by Najma Abrahams and Azba Fanie (Human & Rousseau). Note: book is printed in Afrikaans.
Photographs: Donna Lewis
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