Peppermint Tart


Units %
Sweet Paste
Margarine New Mrs. J 434g 0
Fat Mandy's 434g 0
Icing Sugar 434g 0
Egg 87g 0
Pastarom Vanilla 9g 0
Cake Flour 1302g 0
Sweet Paste total 0
Ambiante 2000g 0
Caramel 600g 0
Mint Crunch Sealed 200g 0
Choc Hard Dark 200g 0
Filling total 0
Mint Crunch Sealed 30g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210° C.

  1. Mix the caramel into the whipped cream then the mint crunch and grated choc hard dark to make the filling.
  2. Pipe filling into tart base using a big round nozzel.

  1. Sprinkle crushed sealed mint crunch as a topping.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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