Peppermint crisp tart
Sample recipe
Peppermint Crisp Tart
Layers of coconut biscuits, caramel cream and grated peppermint chocolate that set in the fridge into something close to cake. No oven, and always the first dessert finished.
No ratings yet — cook it and be the first.- 25 min
- 25 prep · 0 cook
- Easy
- 10
5 steps · 2 built-in timers · Cook Mode keeps your place if you step away
It's at every braai, birthday and church tea. Twenty-five minutes to put together, and the fridge does the rest.
Ingredients
Serves
Tart
- 400gcoconut tea biscuits, such as Tennis biscuits (2 packets)
- 500mlfresh cream, well chilled
- 1 cantinned caramel (360g)
- 100gpeppermint crisp chocolate (2 bars), grated
Method
Cook it step by stepStep 1: Whip the cream
Whip the cold cream until it holds soft peaks, about 3 minutes with an electric beater.
Whip the cream · 3 min
Stop as soon as it holds its shape. Cream whipped too long turns grainy.
Step 2: Fold in the caramel
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Make it the night before. The longer it sits, the softer and more cake-like the biscuits become.
Sample tip written for demo content.
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