Peppermint crisp fridge tart

When I was little my mum always made a massive spread for my birthday each year.  One of my favourites was Peppermint Crisp tart.

Since I’m in the UK it has become increasingly more difficult (and very expensive!) to find Peppermint Crisp.

Peppermint Crisp is a South African chocolate bar.  It consists of these green, minty sugar  shards, encased in Nestlè’s milk chocolate.  We used to bite off each end of the chocolate and stick it in a glass of milk.  The result was a delicious minty milk drink that would literally brighten your day!

At work, at the end of each year, we have a pot luck on the second to last day.  I always aim to take something that represents my heritage.  Peppermint crisp tart is right up there with braai‘s, biltong and rugby!  Since I live in the UK, I’ve struggled to find the real McCoy and therefore I’ve resorted in using a less conventional Aero Mint bar.  I’ve also replaced the firm favourite: tennis biscuits, with something a bit more local…

Ingredients

1 can	Caramel Treat
500 ml	Whipping cream
250 g	Nice or Rich Tea biscuits
200 g	Mint chocolate

Method:

1.  Spoon the caramel treat into a large mixing bowl.  Whisk with an electric whisk until smooth and easier to handle.
2. In a separate bowl, whip the cream until stiff.
3. Gently fold the whipped cream into the whisked caramel.
4. Take 150g of the chocolate and crush it in a pestle and mortar or grate it on the coarse side of a box grater.
5. Fold the chocolate into the cream-caramel mixture.
6. Line a 20cm pie dish with biscuits and spoon over half the mixture.
7. Repeat another layer of biscuits followed by the rest of the cream mixture.
8. Finish off by crumbling over the remaining 50g of chocolate and place in the fridge to set (about 4 hours or overnight).

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For some more traditional South African dishes, please follow the links below: