peppermint crisp tart recipe
This is a truly South African delicious dessert that is perfect for all your no-bake desserts that taste just as good, or even better. This peppermint crisp tart has delicious flavours of tennis biscuits, a caramel treat and ofcourse , the amazing peppermint crisp chocolate.
Equipment
- 4 small glass cups
Ingredients
- 1 cup fresh cream
- 1 can (360g) caramel treat
- 160 grams tennis biscuits
- 50 grams peppermint crisp chocolate chopped
Instructions
- Using a hand mixer and in a large bowl, whip your fresh cream on medium speed. Be careful not to curdle your cream.
- Add your caramel treat and your chocolate to the whipped cream and fold it generously.
- In a separate bowl crush the tennis biscuits. You can use a food processor for this step. Do this for your chocolate as well.
- Lastly, layer your tart in four different ramekins, start off by putting a tablespoon of the biscuit mixture then add 2 tablespoons of the cream mixture. Continue this process until your ramekins are full.
- Place your tarts in the deep freezer for about 30 minutes.Enjoy
Notes
- freeze your fridge tart for about 2 hours to give it a delicious homemade ice cream texture.
- When whisking your fresh cream, make sure you do not curdle it ( over-whip), or else it will become butter. You know your cream is done when it is firm and has the consistency of whipped cream.
- Mix your caramel treat up first before folding it in your fresh cream because most times the treat comes separated.
