Peppermint Tart Recipe
This Peppermint (Crisp) Tart is a creamy, chocolate-mint dessert layered over biscuits for a chilled treat that’s refreshing and indulgent.
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Ingredients
1/2 pkt Plain Biscuits
1 pkt Lemon Jelly
1 cup Water
1 can Condensed Milk Caramel
1/2 cup Cream
1 slab Peppermint Choccolate – Ideally Peppermint Crisp
Instructions
- Place 1/2 packet plain biscuits in a single layer at the bottom of a 24 cm square dish.
- In a bowl, dissolve 1 packet lemon jelly in 1 cup hot water, stirring until completely dissolved. Chill until it just starts to set.
- In a large mixing bowl, whip 1/2 cup cream until soft peaks form.
- Add 1 can caramel condensed milk and the semi-set jelly to the whipped cream. Mix until smooth and well combined.
- Grate half of a slab of peppermint chocolate into the mixture and stir gently.
- Pour the mixture over the biscuit layer in the dish, smoothing the top.
- Grate the remaining peppermint chocolate over the top as decoration.
- Refrigerate for at least 5 hours, or until fully set.
- Slice and serve chilled.
Hints & Tips
- Use fresh cream – Freshly whipped cream gives the tart a lighter, fluffier texture.
- Chill well – Allow the tart to set completely for the best sliceable texture.
- Try a chocolate biscuit base – For extra richness, use chocolate-coated biscuits instead of plain ones.
- Crush the biscuits slightly – If you like a softer base, lightly crush the biscuits before layering.
- Make ahead – This tart tastes even better the next day after the flavours have fully developed.
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