PEPPERMINT CRISP TART

Recipe Notes:

• I used Nestle Top ‘N’ Fill Caramel in this recipe. If this is not available, you could make your own by cooking the Nestle Condensed Milk until it turns into caramel.

• I used Nestle Peppermint Crisp chocolate bar in this recipe. If this is not available, you could substitute this with other types of minted chocolate bar that is available to you. Please note however that the taste will not be the same.

• I used double thick cream in this recipe. You could use thickened cream or thick cream, whichever is available.

• I used Tennis Biscuits in this recipe. If this is not available, you could substitute this with any other types of coconut biscuits that is available to you. Again please note that the taste will not be the same.

• I used a loose base cake tin for this recipe. I find that this allows the Peppermint Crisp Tart to be easily removed from the cake tin when it is ready.

• The Peppermint Crisp Tart should be placed inside the refrigerator for at least 5 hours in order for it to set and become firm. For best results, keep this in the refrigerator overnight.

• Use a sharp knife to cut the Peppermint Crisp Tart. In order to get a beautiful cut, wipe the knife clean using a warm damp cloth after each cut.

INGREDIENTS FOR PEPPERMINT CRISP TART

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(Serves 6-8 peoples)

✅️ 3 bars Peppermint Crisp Chocolate Bar (35 gm each), crushed coarsely

✅️ 380 Gm Caramel

✅️ 1 packet Tennis Biscuits

✅️ 300 ml Double Thick Cream

METHOD OF PREPARATION:

1. Place the peppermint crisp chocolate bars in a ziplock bag. Coarsely crushed the peppermint chocolate bars with a rolling pin and then set aside.

2. Whip the thick cream with a hand mixer until it is thick. Add caramel to the whipped cream and whip again together until they are combined thoroughly. Scrap the side of the bowl with a rubber spatula and stir to mix well. Pour 2/3 of the previously crushed chocolate into the caramel mixture and continue to stir until they are well mixed.

3. Line a square 21cm loose base cake tin with baking paper. Arrange a layer of tennis biscuits at the base of the cake tin and spoon half of the caramel mixture on top of the biscuits. Spread the caramel mixture evenly with the rubber spatula over the biscuits. Continue and arrange another layer of tennis biscuits on top of the caramel mixture. Pour the remaining caramel mixture on top of the biscuits and spread evenly with the rubber spatula. Sprinkle the remaining crushed chocolate on top of the caramel and place inside the refrigerator for at least 5 hours. Best overnight.

4. On the next day, remove the peppermint crisp tart from the refrigerator. Release the loose base cake tin and remove the baking paper. Cut into squares with a sharp knife and serve.

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