29 July 2013

{Perfect} Insta{gram}nt Peppermint Crisp

Easy-peasy Peppermint Crisp Tart! And believe me - your guests will definitely be asking you for this recipe after they've had a bite {or two or three}! I had my birthday on the 23rd of July and yes of course the Peppermint Crisp Tart once again took center stage as my guests just couldn't get enough! So, without further ado, here is my Peppermint Crisp Tart recipe for all to enjoy! - After this post I might just go and have a slice of some of the left-over tart! {Find the Easy-to-find Pick n Pay Shopping List below}
Photo by The One K
250ml Fresh Cream
1 slab Peppermint Crisp Chocolate
1 tin Caramel Treat
1 packet Tennis biscuits
2 tbsp. Stork Bake
Empty the bag of tennis biscuits in a large zip lock freezer plastic bag. Finely crush the biscuits with a little meat hammer or the back of a heavy spoon. In a bowl melt 2 tbsp. of Stork bake and add the biscuits to it. Mix well. Use a little bit of Stork bake to grease a rectangular casserole {20cm X 30cm}. Pour half of the biscuits to cover the bottom of the casserole and make out the first layer of your Peppermint Crisp Tart. Put it in the refrigerator while preparing the rest of the layers.
Whip up the fresh cream until stiff peaks form. In a separate bowl empty the caramel treat and stir until smooth, then fold it into the whipped cream.
Grate the Peppermint Crisp chocolate and fold it into the cream caramel mixture. Keep 2-3 tbsp. of the grated Peppermint Crisp chocolate aside to use as garnish.
Remove the casserole from the refrigerator. Pour half of the cream caramel and grated chocolate mixture over the first layer of tennis biscuits. Even out the layer. Continue layering by adding another crushed tennis biscuits layer and a final layer of the cream caramel.
You should now have two layers of each. Finally garnish the peppermint crisp tart with the kept aside grated peppermint crisp chocolate!
Optional: Spoon a little bit of the caramel treat into a piping bag and create lovely caramel curls on top of the tart.
{Another serving suggestion} Make mini-peppermint-pancakes. Spoon one small serving of the peppermint crisp tart onto the pancake and roll. Dust with cinnamon sugar or grated Peppermint Crisp chocolate.
Refrigerate for at least an hour before serving.
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