This peppermint and caramel cream tart is a sure winner with the whole family and it's super easy!
Today's recipe is from Frances Chisholm, the lady behind Bristol based business Cooksista
. She tells us "This recipe is an adaption of a proudly South African peppermint crisp fridge tart . It’s love at sight and bite- You’ll love it".
Peppermint and Caramel Cream Tart
- 200 g nice biscuits ( or any coconut biscuits) 125g butter
- 5 ml peppermint essence/ extract
- 50g powdered sugar
- 2 cups double cream
- 360 g tinned caramel
- 150 g peppermint chocolate, roughly chopped ( I like to use a mixture of milk chocolate and dark mint chocolate or if you can find it, Peppermint Crispt Bar from any South African Shop )
- Crush the Nice biscuits and place in a blender with the melted butter. Blend together until the biscuits are fine and coated in the melted butter. Press the biscuit crumbs into a 17 cm springform cake tin or tart tin and chill for 30 minutes.
- Then, place 1 cup of cream in a mixer. Whip the cream until it starts to peak and get stiff. In a separate bowl, tip out the tinned caramel and mix until smooth. Now, take the cream and gently fold it into the caramel with a spatula (1 spoon at a time). Once fully incorporated, spoon the cream caramel into a piping bag and pop in it in the fridge. With a clean bowl, whip up the second cup of cream.
- When the cream starts to thicken stop the mixer, add in the powdered sugar and peppermint essence. and then resume mixing again starting with low speed and increase to medium speed up to high speed. Take this cream and place it into a piping bag and set in the fridge.
- Now it is time to assemble Take out the biscuit base from the fridge and your two creams. Cut open the piping bag (2cm diameter) and pipe a layer of peppermint cream over the base. Then, take half of your chocolate and sprinkle over the cream.
- Next, pipe the caramel cream on top of the peppermint. Any left over peppermint cream and caramel can be used to decorate the tart. Sprinkle over the rest of the chocolate. Remove from cake tin.
- If you can resist eating it, you can leave in the fridge to chill overnight. Otherwise, pop on the kettle, make some tea and enjoy