{"id":1922,"date":"2024-09-19T14:53:59","date_gmt":"2024-09-19T12:53:59","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=1922"},"modified":"2024-10-30T09:48:25","modified_gmt":"2024-10-30T07:48:25","slug":"peppermint-crisp-tart","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2024\/09\/19\/peppermint-crisp-tart\/","title":{"rendered":"Peppermint Crisp Tart"},"content":{"rendered":"

“I like my pudding and toothpaste separately, thanks.” <\/em><\/span><\/p>\n

~ My dad~<\/em><\/span><\/p>\n

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You can probably guess from the quote above that my family did not make many Peppermint Crisp Tarts when I was growing up. They preferred traditional baked puddings like Apple Tart<\/a> or Milk Tart<\/a>. It’s probably because Peppermint Crisp Tart is relatively “new” on the dessert scene. If you want to know more about the origins of the recipe, have a look at this article by Tony Jackman<\/a> for the Daily Maverick<\/a>.\u00a0 Definitely a South African invention, and of course we are all proud of it.<\/p>\n

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Peppermint to the power of caramel<\/span><\/h4>\n

The Peppermint Crisp Tart gets its name from the very South African chocolate bars used in the recipe. The bars consist of ultra-thin tubes of green peppermint-flavoured candy (called cracknel according to the wrapper) smothered in chocolate. Some people like to eat them by biting off the top and bottom part of the bar and sipping tea or coffee through it. Not my personal taste – I find it much better in a lovely creamy, caramel pudding! Yes, the peppermint chocolate bar is paired with airy whipped cream and another South African favourite Caramel Treat. This is our version of caramel condensed milk or Dulce de Leche<\/em> conveniently produced in a tin by Nestle.<\/p>\n

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\"Peppermint<\/p>\n

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Is this even a recipe?<\/h4>\n

As Tony Jackman suggests, you can make the Peppermint Crisp Tart much more posh. He makes a crushed biscuit base and adds cream cheese and gelatine to the filling. But I have made Peppermint Crisp Tart many times in a much simpler way. This is truly a recipe anyone can make. All things considered, it’s just a set of instructions, to be honest. I use whole Tennis biscuits as the base and in between layers. Then I just mix whipped cream with the caramel condensed milk as the filling. Now all that is left is to scatter crushed Peppermint Crisp bars in between each layer to taste, and you have a quick and easy and very South African pudding!<\/p>\n

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\"Peppermint<\/div>\n\t
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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Peppermint Crisp Tart<\/h2>\n
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South African dessert made with coconut biscuits, whipped cream, caramel condensed milk and crushed Peppermint Crisp chocolate bars<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Standing Time<\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>South African<\/span><\/div>
Keyword: <\/span>Fridge tart, Peppermint Crisp Tart<\/span><\/div><\/div>\n
Servings: <\/span>10<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n\n

Ingredients<\/h3>