Freedom Day Peppermint Crisp Tart
23 Apr 2018
Celebrate Freedom Day with a delicious peppermint crisp tart!
This tart is uniquely South African as the peppermint crisp chocolate was invented by Wilson-Rowntree, a fellow South African.
Ready to try for yourself?
Sweet Crust
Ingredients:
- 400g Mrs J Yellow Margarine
- 200g Icing Sugar
- 5ml Vanilla Essence
- 50ml Eggs
- 600g Cake Flour
Working method:
- Cream the Margarine and Icing together.
- Add vanilla essence.
- Add the eggs on slow speed.
- Add Cake Flour and mix through in slow speed.
- Mix till a soft firm paste is obtained.
- Roll the paste ± 3mm thick and line a baking tray of your choice.
- Bake sweet crust at 180°C for 15-20 minutes until golden in colour.
Celebrate Freedom Day with a delicious peppermint crisp tart!
Filling
Ingredients:
- 1000ml Orley Whip Non-Dairy Cream
- 100g Chipkins Sugar
- 1x Tin Caramel Treat
- 1x Packet Tennis Biscuits
- 1x Bar Peppermint Crisp
Working method:
- Whip the cream up with a whisk while adding sugar slowly.
- Whip until the cream is firm.
- Soften the Caramel treat and stir into the cream.
- Crush the tennis biscuit and grate the peppermint crisp finely.
- Mix the Tennis Biscuits and the Peppermint crisp into the cream.
- Fill the baked sweet crust with the Cream mixture. It can be filled roughly, the cream doesn't have to be flattened and smoothed out.
Peppermint Crisp
Ingredients:
- 1x Bar Peppermint Crisp
Working method:
- Using a grater, grate another Peppermint crisp over the tart to give a nice finish.
