Peppermint Crisp Tart
Aperçu
Peppermint crisp tart is a South African fridge tart, which is a category of dessert the country has more or less to itself: no baking, assembled in layers, and set in the refrigerator rather than an oven. This one takes about fifteen minutes to build and then several hours of waiting, which is the hardest part. It is built from four things, three of which are specific products. Whipped cream is folded together with caramelised condensed milk, grated Peppermint Crisp chocolate is stirred through, and the mixture is layered between Tennis biscuits, a coconut biscuit that softens into an almost cake-like layer as it sits. The biscuits are what make it a tart rather than a mousse. That dependence on particular brands makes it awkward to reproduce outside southern Africa, and South Africans abroad tend to have it carried out to them. The usual substitutions are a peppermint Aero bar for the Peppermint Crisp and a plain coconut biscuit for the Tennis. It appears at braais, birthdays and family gatherings, and it belongs firmly to the same national repertoire as malva pudding and koeksisters.
Note de Patrimoine AFN
Peppermint crisp tart is a South African no-bake fridge tart, built on caramelised condensed milk, cream, Tennis coconut biscuits and grated Peppermint Crisp chocolate. It belongs to the country's tradition of refrigerator-set desserts.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Place a layer of whole Tennis biscuits in a dish. Use a smaller dish if you want more layers.
- 2
Spread the biscuits with one tin of caramel condensed milk, or as much as you need if building more layers.
- 3
Beat the cream until almost stiff. Do not overbeat it or it will turn to butter.
- 4
Fold in the grated Peppermint Crisp, holding back enough for the top.
- 5
Spread a thin layer of the cream mixture over the biscuits, then arrange another layer of biscuits on top. Repeat if your dish allows.
- 6
Mix the second tin of caramel condensed milk into the remaining cream mixture.
- 7
Spread this over the final layer of biscuits and sprinkle with the reserved Peppermint Crisp.
- 8
Refrigerate for at least 4 to 5 hours, or overnight.
Notes de l’Africook
Notes personnelles de Amarachi Irobi- Stop beating the cream at almost stiff. A few seconds too long and it splits into butter, which cannot be recovered.
- Give it the full setting time. Four hours is a minimum and overnight is better, since the biscuits need time to soften into the cream.
- Buy tinned caramel rather than boiling condensed milk yourself if you can. Boiling a sealed tin for three hours needs it kept fully submerged throughout.
- Grate the chocolate rather than chopping it, so it distributes through the cream instead of sinking in lumps.
- Outside South Africa, a peppermint Aero bar substitutes for the Peppermint Crisp and any plain coconut biscuit for the Tennis.
- Assemble it in the dish you will serve it in. It does not turn out and it does not travel well once set.
Questions fréquentes
What can I use instead of Tennis biscuits and Peppermint Crisp?
A plain coconut biscuit stands in for Tennis, and Arnott's Nice biscuits are the usual substitute where available. For the chocolate, a peppermint Aero bar is the closest match. Neither swap is perfect, since both products have a specific texture the tart is built around, but both give a recognisable result.
Why is it called a fridge tart?
Because it sets in the refrigerator rather than baking in an oven. Fridge tarts are a whole South African dessert category, developed in a hot climate where heating a kitchen for a pudding was unappealing. The biscuits soften and the cream firms up over several hours, which is what turns loose layers into something sliceable.
Can I make my own caramel condensed milk?
Yes, by boiling an unopened tin of condensed milk for about three hours. It must stay fully submerged the entire time, topping up the water as it evaporates, since a tin that boils dry can burst. Ready caramelised tins are sold in most supermarkets and are the safer option.
How long does it keep?
Two to three days refrigerated, and it is arguably better on the second day once the biscuits have fully softened. Beyond that the cream starts to weep and the layers slump. It does not freeze successfully, since the cream separates on thawing.
Avis
4 avis
Vous Aimerez Aussi
Voir toutes les recettes South Africa →
Dombolo (Dumplings or Steamed Bread)
Boeber (Cape Malay Sweet Milk Drink)
Managed to find real Peppermint Crisp at an import shop here in California, but Tennis biscuits were totally sold out so I used Goya coconut cookies instead. Worked out surprisingly well! La Lechera dulce de leche is a perfect match for Nestlé Caramel Treat. Just make sure you don't overbeat the cream when folding in the chocolate or it gets dense.
Taste was okay but watch the cream carefully when beating! I overbeat my 500ml fresh cream by literally ten seconds and the whole thing split into minty butter. Also 2 full tins of caramel condensed milk made it far too sickly sweet for us, 1 and a half tins is more than enough for two packets of Tennis biscuits.
Chale, we don't get this Peppermint Crisp chocolate easily here in Tamale oo. I boiled the tin of condensed milk for 3 full hours to get the caramel and used dark mint chocolate slab instead. Came out very nice, though next time I will use a bit less caramel so the mint cuts through the sweet cream better.
baie lekker! We had this after a proper braai yesterday. My ouma always said you must grate the Peppermint Crisp coarsely, don't make it too fine or you lose that nice crunchy texture between the caramel and Tennis biscuits. Perfect every time.