You would think by looking at my What I Baked posts that making desserts would by something that only I do in our house, but it isn't the case.
My husband does a really great creme brulee (which will be even better since we bought a new blow torch a few week ago) and he also has a couple of South African desserts that we make on occasion. It just so happens that we are taking one of those, Peppermint Crisp Tart, to a friends for dinner tonight so it seemed like the perfect chance to share the recipe here. I had shared another, Pineapple Fridge Tart, a couple of years ago.
Peppermint Crisp Tart
1 pack tennis biscuits
1 tin caramel condensed milk
500 ml cream
Peppermint crisp chocolate bars
Place a layer of tennis biscuits in your serving dish.
Whip cream until thick (but not as far as soft peaks) and then add the caramel and whip until well combined.
Crush the peppermint crisp.
Add half the cream mixture then sprinkle with half the peppermint crisp.
Add another layer of tennis biscuits, then the remaining cream mixture and the remainder of peppermint crisp.
Refrigerate until set.
If you can't get tennis biscuits, the best way I could describe them is that they are sweet biscuits, maybe most like a digestive style biscuit in the UK or a graham cracker in the US. The main difference is that tennis biscuits have a fair bit of coconut in them, so whatever biscuits you use it is best if they have a bit of texture and flavour to them. I have seen a suggestion online that you can substitute Nice biscuits here in Australia too.
And if you can't get peppermint crisp, I am thinking you could make peppermint bark by melting chocolate and spreading it in a thin layer and then sprinkling crushed peppermint candy canes across the chocolate. Refrigerate until the chocolate is set, and then crush it up to us in the tart.When I suggested this to my husband, he was like...sure you could tart it up that way (pun intended).
Peppermint bark is a super easy thing to make as a gift during the holidays as well.
Weekly dinners:
Saturday: American style Thanksgiving dinner
Sunday: Party pies, cheese balls, crumbed prawns, spring rolls
Monday: Bacon and mushroom baked risotto
Tuesday: Pork Nachos
Wednesday: Twice cooked pork shoulder (delivered meal)
Thursday: Spaghetti Bolognese
Friday: Barbecued pork chops, mash and vegetables
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Hi Marg, Beth, Judee, Mae and the rest of the gang! We have been very busy with some big site upgrades and have been so wrapped up with them we haven't been much active in the community. Look forward to getting caught up with all of your blogs!
ReplyDeleteGlad to see you back again!
DeleteTennis biscuits and peppermint crisp are new to me. Graham crumbs gluten free I have, I guess you could just add some coconut to them.
ReplyDeleteAlways curious to see where we overlapped in our weekly meal plan and it was spaghetti this week.
It won't need much coconut! I do like the idea of making peppermint bark to use!
DeleteLove that you made an American Thanksgiving dinner. Fun. And now I have a craving for risotto. I'll be back next week. This week (as you saw in my IG stories) was both stressful and exciting and very little interesting cooking happened in my house.
ReplyDeleteThis sounds delicious, I need to get my paws on a peppermint crisp! I don’t know if it’s Australian or from New Zealand but I love the Cadbury’s marshmallow fishes, we need them here in Scotland!
ReplyDeleteI got called back to work myself, dinners and baking in general has been slack here as well, have a great week, see you soon!
ReplyDelete