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?
D
Wow.
5
Beau J
Excellent! Slightly heavier sponge that works well as a single layer cake.
5
Allison
Good recipe
2
Pat
Fabulous and so easy to make. I live in SA but your recipe came up first which I found hilarious
5
Micke
It's delicious
5
Dedre Immelman
Great recipe and easy to make.
5
Blossom
Easy peezy recipe! Tasted as I went and no doubt...it's going to taste amazing!
5
Allyson Stuhlmiller
I made this for my daughter-in-law and her father who are South African and it was a big hit. They were delighted.
5
Jennah
Great easy steps to follow.
5
Charmaine 5
I am definitely going to try it with fresh cream as I always make it with olly whip. It looks delicious though. Thanks
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?
D
Wow.
5
Beau J
Excellent! Slightly heavier sponge that works well as a single layer cake.
5
Allison
Good recipe
2
Pat
Fabulous and so easy to make. I live in SA but your recipe came up first which I found hilarious
5
Micke
It's delicious
5
Dedre Immelman
Great recipe and easy to make.
5
Blossom
Easy peezy recipe! Tasted as I went and no doubt...it's going to taste amazing!
5
Allyson Stuhlmiller
I made this for my daughter-in-law and her father who are South African and it was a big hit. They were delighted.
5
Jennah
Great easy steps to follow.
5
Charmaine 5
I am definitely going to try it with fresh cream as I always make it with olly whip. It looks delicious though. Thanks
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)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
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
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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)
learn about baking
How to Choose SugarFor Baking?
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