Peppermint Crisp Tart
A classic South African no-bake tart layering whipped cream, caramel and Peppermint Crisp chocolate between Tennis biscuits. Wine/spirit pairing: Villiera Brut MCC NV.
ā±ļø Prep: 30 min
Nutritionper 100 gāŗ
374
Calories
4g
Protein
40g
Carbs
22g
Fat
Ingredients
| 3 x 250 ml tubs | Woolworths Ayrshire whipping cream |
| 4 x 360 g cans | NestlƩ Caramel Treat |
| 2 x 200 g packets | Bakers Tennis Biscuits |
| 3 x 150 g slabs | NestlƩ Peppermint Crisp, roughly broken into chunks |
Instructions
- Whip the cream until soft peaks form. (Use an electric stand-mixer for about 3 minutes on medium speed, then speed it up for the last minute.) In a separate bowl, beat the caramel with a fork to loosen it and ensure a smooth texture.
- Gently fold the caramel into the whipped cream, then add most of the chocolate pieces (set aside a cupful for decoration).
- 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.
- 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.