Monday, June 18, 2012
Peppermint Crisp Tart
Who can say no to a piece (not slice) of Peppermint Tart ?
Delicious ! Does not look like much until you taste it, out of this world and with such simple ingredients as well.
One thing about this particular recipe: it does not slice well, no way, you use a
LARGE decent sized spoon and dish it up, then sit back and just ... enjoyyy.
Kids and adults all go crazy for this tart/pudding. I suppose it is really a pudding and not a tart, whatever, you can call it the way you like.
Forget the layers of biscuit and use it as a filling for .. uhm, meringues, ice cream cones, ready-made mini shells ... and the list goes on.
Here we are;
1 packet Tennis Biscuits, or what you normally use in layered puddings, if unavailable
250ml Fresh Cream
5ml Peppermint Essence
1 can (397g) Caramel Condensed Milk
1 Medium size Peppermint Crisp Chocolate, grated
1.) Whip the Fresh cream until stiff, adding the Peppermint essence during whipping.
2.) Gently fold in the Caramel condensed milk to the whipped cream.
3.) Use a 20 x 20cm (8 x 8") dish and place a single layer of Tennis biscuits at the bottom. Pour half of the Caramel mixture over the biscuit layer and repeat ending with a layer of Caramel mixture.
4.) Sprinkle the grated Peppermint Crisp Chocolate on top.
5.) Refrigerate 1 - 2 hours before serving. (It will only set slightly - that's okay, you want it that way!)
Serve on it's own or maybe an extra dollop of unsweetened whipped cream - it's a very sweet recipe, therefore you might want to "balance" it out with something unsweetened? As always, up to you!
I'm going to play with Chichi and Rex for a while now, be good, till next time!