We hosted our annual Thanksgiving lunch at the Bruwery recently, and this year, we wanted to have a South African theme. Our country is going through more turmoil than most years, and we needed to remember what it was that made our country great and to give thanks for that.
The starter was a West Coast-inspired snoek and sweet potato deconstructed Nicoise – a pretentious mouthful when you say it, but amazingly simple and delicious in the end. Click here for that post.
For the desert, we wanted to do something decadent but über traditional and came up with peppermint crisp tartlets with milk tart ice cream. My very talented bestie, Donna, made the ice cream – click here for the recipe!
And here is my peppermint crisp tart recipe. It’s really easy to make but brace yourself – it’s super rich!
Peppermint Crisp Tart (makes 1 large tart or 12 small tartlets)
You will need:
- A packet Tennis biscuits
- 4 tablespoons melted butter
- 500ml Cream
- 1 tin Caramel Treat
- 3 slabs Peppermint Crisp (I used the bigger ones, just for added crunch!)
Step 1: Prepare the cake tin or moulds. You can make this in one large springform cake tin or make individual tartlets. For individual ones, line a baking tray with baking paper (make sure the tray can fit into your fridge!). Next, create the moulds with strips of acetate held together with a piece of sticky tape and place them on the tray.
Step 2: Place the Tennis biscuits in a food processor and blitz until they are fine. Then add the melted butter. Press the crumbs into the prepared springform cake tin or moulds and refrigerate.
Step 3: Place the caramel into a large mixing bowl and use a spoon to soften. Then whip the cream with an electric beater until stiff peaks form. Fold the cream into the caramel.
Step 4: Crush 2 of the chocolate slabs and mix into the cream mixture.
Step 5: Spoon the mixture over the biscuit crust and refrigerate until set. I have successfully had mine in the fridge for more than a day, so you can make this in advance.
Step 6: When you are ready to serve, garnish each tartlet with broken pieces of peppermint crisp. Plate and then carefully remove the acetate by pulling it up.
Serve with home-made milk tart ice cream, fresh berries, and a sprinkle of cinnamon and mint. Enjoy!