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
51
What did you think of this recipe?
John Andrews
Awesome
5
Zandiswa
I want to make ths desert perfect n good tastes
5
South African
No different to the original recipe.. How is this an adaptation?
5
Lon
Perfect! If you can't find Peppermint Crisp, you could also try Cadbury's new block of Milk Dark Delicate Crispy Mint. Works just as well and is ever so slightly less sweet.
5
Baker
Cool recipe it was awesome
5
Maud Chikwengo
This recipe is easy thanks. I love it thanks again
5
Yolande
Tried it, and it was absolutely delicious. I've added this recipe to my cook book and looking forward to making it again.
5
Amber
Have made it for my daughter's 16th birthday a day ahead - as South Africans living abroad peppermint crisps are expensive, but I definitely would use 3-4 bars instead of the one this recipe calls for - three for the mixture, one for the grated topping. Most South African recipes call for 4-5 bars
4
Marietjie
I changed it a bit...had too much of the mint crisp version. I used broken ginger biscuits which I added to the cream mix, I also used the ginger biscuit flavoured chocolate slab, which I grated over the top.Ginger is one of my favourite things.
5
Hettie
Looks easy enough.
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
51
What did you think of this recipe?
John Andrews
Awesome
5
Zandiswa
I want to make ths desert perfect n good tastes
5
South African
No different to the original recipe.. How is this an adaptation?
5
Lon
Perfect! If you can't find Peppermint Crisp, you could also try Cadbury's new block of Milk Dark Delicate Crispy Mint. Works just as well and is ever so slightly less sweet.
5
Baker
Cool recipe it was awesome
5
Maud Chikwengo
This recipe is easy thanks. I love it thanks again
5
Yolande
Tried it, and it was absolutely delicious. I've added this recipe to my cook book and looking forward to making it again.
5
Amber
Have made it for my daughter's 16th birthday a day ahead - as South Africans living abroad peppermint crisps are expensive, but I definitely would use 3-4 bars instead of the one this recipe calls for - three for the mixture, one for the grated topping. Most South African recipes call for 4-5 bars
4
Marietjie
I changed it a bit...had too much of the mint crisp version. I used broken ginger biscuits which I added to the cream mix, I also used the ginger biscuit flavoured chocolate slab, which I grated over the top.Ginger is one of my favourite things.
5
Hettie
Looks easy enough.
5
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- 1 ½ cups Chelsea Icing Sugar (225g)
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learn about baking
How to Choose SugarFor Baking?
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