Life, with Clotted Cream
An ordinary life with a dusting of luxury.
Peppermint crisp fridge tart
Peppermint crisp tart is a true South African favourite.
When I was little, my mum always made a massive spread for my birthday each year. We would invite our aunts, uncles and cousins round for cake and coffee. We would stuff our faces and run around the house until one of us falls asleep. This would be everyone cue to go home. One of my favourite dishes on offer was Peppermint Crisp tart. My dad used to call it ‘middersyne tert’ (pronounced midder-say-nuh tart (the ‘a’ as in bad)). It isn’t how ‘medicine’ is spelt in Afrikaans (medisyne), but that is how he pronounces it.
Since I’m in the UK it has become increasingly more difficult (and very expensive!) to find Peppermint Crisp, however, I have recently found that the Australian version is pretty much the same as the South African version.
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, but just as effective!. I’ve also replaced the firm favourite: tennis biscuits, with something a bit more local: nice biscuits.
Peppermint Fridge Tart
Ingredients
- 1 tin (397g) caramel (dulce de leche)
- 500 ml double cream
- 1 packet (200g) tennis or nice biscuits
- 200g peppermint crisp (or aero mint) chocolate bars
Directions
- Spoon the caramel treat into a large mixing bowl. Whisk with an electric whisk until smooth and easier to handle.
- In a separate bowl, whip the cream until stiff before gently folding the whipped cream into the whisked caramel.
- Take 150g of the chocolate and chop it finely with a knife.
- Fold the chocolate into the cream-caramel mixture.
- Line a 20cm pie dish (preferably square) with biscuits and spoon over half the mixture.
- Repeat another layer of biscuits followed by the rest of the cream mixture.
- Finish off by crumbling over the remaining 50g of chocolate and place in the fridge to set (a minimum of 4 hours but preferably overnight).
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