Peppermint Crisp Tart is one of South Africa’s most loved desserts and no braai, lunch or dinner should be without it. It is very easy to make and ready in no time. It is best to leave the tart overnight to firm up completely. But if you cannot wait so long, you can serve it after 2 hours in the fridge.
Serves 8
Preparation Time: 20 minutes, plus overnight
Ingredients
- 2 packets tennis biscuits
- 1 x 380 g tin caramel, softened
- 250 ml (1 cup) fresh cream, lightly beaten
- 1 x 100 g slab peppermint crisp chocolate, grated
Instructions
- Grease a 30cm x 15cm tart dish.
- Arrange a layer of biscuits in the base of the dish.
- Mix together the caramel and creamand spoon a 1cm-deep layer on top of the biscuits.
- Sprinkle a third of the chocolate on top of the caramel layer.
- Repeat for another 2 layers or until all the ingredients are used, ending with a caramel layer topped with chocolate.
- Refrigerate for at least 4 hours (preferably overnight) before serving.
Recipe Courtesy of Food and Home