Icing Sugar
Icing sugar can also be...
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Desserts
Peppermint Crisp Tart
3 hours
20 mins
Easy
15
This is an adaption of the traditional South African peppermint crisp tart recipe. Best made the day before. You can also mix the chocolate into the caramel mixture if you prefer and grate the chocolate onto the final top layer.
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- Ingredients
- Method
Ingredients
- 500ml cream
- 1 Tbsp Chelsea Icing Sugar
- 395g can caramel condensed milk
- 300g Tennis biscuits or Arnott's Nice Biscuits
- 70g Nestle Peppermint Crisp chocolate (or Aero Mint), roughly chopped
Chelsea Products in Recipe
Reviews
53
What did you think of this recipe?
Lucinda
Super easy and an old time favourite
5
Heidi
It's a great recipe but please rewrite the method.
1
Paeton
It turned out great, they way I wanted it. Thank you so much for this, amazing recipe. I will definitely tell all my friends/family, when they bake use this website. I will be back soon for baking a different dessert, love this so much!!!
5
Margie
Easy and delicious
5
Veronica
Delicious
4
AnnaM
Such a good recipe! Love being able to make this for my friends in NZ
5
Saige
it's super good my classmates had some and are now asking to pay five dollars for them
5
Marius
Good traditional peppermint crisp tert.Couldn't get orley whip and just wanted to know how much cream to use.You get the mint caramel treat in South Africa
5
Quincy
Very well detailed and easy to make , i am so happy and excited to try this , thanks alot...☺️
5
Shane Anderson
These are awesome recipes
5
Method
Place cream and Chelsea Icing Sugar in a large bowl. Whip until it just reaches soft peaks. Add caramel and whip briefly until well combined.
In a 20cm square dish, arrange a single layer of the biscuits. Spoon a third of the caramel mixture over the biscuits to cover completely. Top with a third of the chocolate. Repeat two more times, to use all the ingredients.
Refrigerate until set (at least 5-6 hours, ideally overnight).
Spoon a little bit of the caramel mixture over the biscuits to cover completely
Grate a piece of the chocolate over caramel mixture.
Repeat with layering biscuits, caramel and grated choscolate until finished, ending with a caramel & chocolate layer.
Place in fridge to set for a few hours or overnight if you can.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
53
What did you think of this recipe?
Lucinda
Super easy and an old time favourite
5
Heidi
It's a great recipe but please rewrite the method.
1
Paeton
It turned out great, they way I wanted it. Thank you so much for this, amazing recipe. I will definitely tell all my friends/family, when they bake use this website. I will be back soon for baking a different dessert, love this so much!!!
5
Margie
Easy and delicious
5
Veronica
Delicious
4
AnnaM
Such a good recipe! Love being able to make this for my friends in NZ
5
Saige
it's super good my classmates had some and are now asking to pay five dollars for them
5
Marius
Good traditional peppermint crisp tert.Couldn't get orley whip and just wanted to know how much cream to use.You get the mint caramel treat in South Africa
5
Quincy
Very well detailed and easy to make , i am so happy and excited to try this , thanks alot...☺️
5
Shane Anderson
These are awesome recipes
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
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- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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