Peppermint Crisp Fridge Tart

Here is a collection of Peppermint Crisp Fridge Tart recipes. All of them seem pretty easy, try them all out and choose your favorite.

PEPPERMINT CRISP FRIDGE TART (serves 6-8) _peppermintcrispfridgetarts

Ingredients:

250ml Orley Whip, whipped

2 packets of Tennis biscuits (although you will probably use less)

375g caramelised condensed milk

20ml caster sugar

3 Peppermint Crisp bars, crushed

3-4 drops of peppermint essence (more, if you like))

Method:

Whip the Orley Whip and then add the caramelised condensed milk castor sugar and peppermint essence. Beat until well mixed and then stir in 2/3 of the crushed Peppermint Crisp.

Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon 1/3 of the caramel mix over the buscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.

Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.

SUBSTITUTIONS:

You can substitute whipping cream for Orley Whip, but the outcome may be even richer than this pudding already is! I used Elmlea, a half-dairy cream available in the UK. Apparently the American Cool Whip is a near-identical product. For caramelised condensed milk, you can use dulce du leche or you can make your own by boiling a tin of normal sweetened condensed milk (warning: hazardous!!). The Tennis biscuits may prove problematic, although I have seen forums in Australia advising the use of a typr of Arnott's coconut biscuits or Nice biscuits. Any other suggestions welcome. And as for the peppermint crisp... sadly, for that you will have to bite the bullet and buy it from a South African shop. Not sure if anything else like it exists.

Peppermint Fridge Tart

2 x packets of Tennis Biscuits (whole or crushed,)

1 x Large peppermint crisp

2 x 250ml fresh single cream

1 x tin of Caramel Treat

Method

1. Line your greased tart dish with the biscuits (either whole or crushed)

2. Whip the single cream until stiff and then add in the caramel.

3. Pour 1⁄2 of the mixture over the biscuits and grate a layer of chocolate over, another option would be to grate the peppermint crisp into the caramel and cream mixture.

4. Add another layer of the biscuits on top of the caramel/cream/peppermint crisp.

5. Pour over the remaining caramel mixture. Grate another layer of chocolate and add some crushed biscuits.

6. Decorate with cream and grated peppermint crisp. Allow to set in the fridge overnight or until firm.

Ingredients

* 1 packet of Tennis Biscuits

* 1 Tin of boiled condensed milk (boiled for 3 hours)

* or ready made tin of Caramel Treat

* 500ml fresh cream (double cream)

* 2 tablespoons sugar

* grated peppermint crisp - LOTS OF IT

* or a large slab of peppermint crisp chocolate grated

Directions

1. Smear half the tennis biscuits with half of the caramel condensed milk and layer a shallow square glass dish with these biscuits. Sweeten the double cream with the sugar and beat until stiff (don't overdo this otherwise you'll land up with butter).

2. Put half of the cream on top of the biscuits and sprinkle with a good thick layer of peppermint crisp chocolate.

3. Repeat this process finishing with the cream and peppermint crisp. ...

Ingredients

* 2 cans of caramel condensed milk

* 4 packets of non dairy cream (orley whip) or 500ml cream (2 cups)

* 100 g peppermint crisp chocolate (not a slab, small one)

* 4 packets of tennis biscuits (square biscuits)

Directions

1. Beat the cream until stiff.

2. Mix in the caramel.

3. Grate 1 chocolate and mix.

4. Take a square pie dish and put some biscuits in rows.

5. Pour some of the mixture over.

6. Layer like this until the last layer is from the mixture.

7. Grate the last chocolate on top.

8. Put in freezer to chill for about 3 hours.

9. Enjoy.

Ingredients

* Packet of Tennis Biscuits

* Packet of Orely Wip Cream

* Tin of Caramel Treat

* Peppermint Crisp Chocolate

Directions

1. Wip the Orely wip cream till stiff.

2. Spread the Caramel Treat on the Tennis Biscuits.

3. Now place the Tennis Biscuits in a bowl, put then a layer of orley wip cream on top of the tennis biscuits, and the fine crushed peppermint crisp.

4. Repeat this once more. End of with Peppermint Crisp.

5. Put in the fridge.

Peppermint Crisp Tart

in

* Baking and Confectionery

* Dessert

* South African

* Recipes

Peppermint Crisp Tart

A Peppermint Crisp Tart is an incredibly rich, flavoursome, and refreshing tart, bad for strict diets, but well-loved by generations of South Africans. It use typical South African ingredients that may be hard to find outside South Africa, but this recipe has been adapted with alternative ingredients.

Ingredients

These are the South African ingredients. For ingredients that are available in New Zealand supermarkets, please refer to the notes about ingredients below.

* 2 x 200 gram packets of Tennis biscuits

* 2 x Orley Whip non-dairy whip

* 2 x 397gram tins caramelised condensed milk

* 4 x 49 gram bars of Nestle Peppermint Crisp Chocolate, grated but not too finely.

Notes about the ingredients

Orley Whip: substitute with two 284 gram tins of chilled "Reduced Cream", or simply 500 ml to 600 ml whipped full cream. Note that if you use fresh cream, the tart will not last as long in the fridge.

Try Elmlea half-dairy cream if you live in the UK, or Cool Whip if you live in the USA.

Peppermint Crisp: this is a South African chocolate, manufactured by Nestle South-Africa. It's crisp mint cracknel coated in milk chocolate makes it a unique ingredient, and omitting it will not do the Peppermint Crisp Tart justice.

Peppermint Crisp chocolates are usually available on the South African shelf in the International section of larger supermarkets. Shops that sell South African products should also have them in stock. They are fairly pricey, so you may want to halve the recipe and use less Peppermint Crisp chocolate.

Tennis biscuits: These are thin square coconut biscuits, made by by Bakers South-Africa. If Tennis biscuits are unavailable, substitute it with Krispies Coconut

biscuits made by Griffin's or Malt O Milk biscuits made by Arnotts. If you use Krispies biscuits, you'll have to break some of them to fill the gaps between the rounded biscuits when you layer them.

Caramelised condensed milk: To make the caramelised condensed milk, place the unopened cans in a saucepan filled with boiling water and simmer for three hours. Warning: Allow to cool completely before opening the tin.

Method

1. Whip the Orley Whip or cream until firm.

2. Add caramel condensed milk and half the grated chocolate and stir in gently. Do not beat it again, as this will cause the cream to become runny and prevent it from setting properly.

3. Layer biscuits in large rectangular dish (300 mm x 200 mm x 800 mm deep) and spread half of the mixture over the biscuit layer.

4. Sprinkle with grated chocolate, reserve enough chocolate for the final topping. The chocolate should not be grated too finely: chunky bits of Peppermint Crisp will make it look even more appetizing.

5. Repeat with a second layer of biscuit and caramel mixture, and top with the remaining grated chocolate.

6. Refrigerate for at least 6 hours to allow the ingredients to chill and set.