When I lived in London my South African friends have introduced me to peppermint crisp tart that I fell in love from the first taste. Now when I moved to Bedford I don’t have that many opportunities to have this yumminess for dessert. Thats when I thought I could make it myself, although I knew that some ingredients can only be found in South African shops (which we have none here). This is what led me to make a similar tart that uses ingredients which can be easily found in my local Tesco (or any other supermarket).
The results? I was amazed myself, it tasted exactly the same (as far as I remember)! The only imperfection was that it was very loose as the cream did not hold it’s shape when cut. Originally South African peppermint is made in the dish and layered with biscuits, but I wanted to make it cheesecake style so it could hold the shape on it’s own (obviously I failed on that). Try it for yourself, just be warned it taste really rich so it is better consumed in small portions ;-). MINT CHOCOLATE CREAM TART
- 200g nice biscuits
- 100g butter, melted
- 500ml whipping cream
- 200g mint crisps
- 375 g caramelised condensed milk (a tin)
- mint leaves for decoration
1. First make the base. Crumble the biscuits by hands or with the hand food processor. Combine the crumbs with melted butter and spread it onto the bottom and sides of lined spring form. Place it into the fridge for an hour. 2. Meanwhile make the cream filling. Whip cream until it is just starting to thicken. Add caramel and grated mint crisps and mix. 3. Spoon the filling onto the biscuit base and place the tart into the fridge to set overnight.4. Carefully remove tart from the spring form and decorate with mint leaves to make it pretty. Enjoy!